Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting classic that’s perfect for cozy nights. Packed with tender chicken, fluffy gnocchi, and fresh spinach, it’s a flavorful bowl of warmth that’s easy to make at home.

Ingredients

• 4 tablespoons butter
• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1 pound potato gnocchi
• 2 cups shredded rotisserie chicken
• 1 1/2 cups chopped fresh spinach
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Instructions

1. Step 1: Heat 4 tablespoons of butter in a large pot over medium heat until melted.
2. Step 2: Add the diced onion, sliced celery, and matchstick carrots with a couple of large pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
3. Step 3: Stir in the minced garlic, Italian seasoning, rubbed sage, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently, to release the aromas.
4. Step 4: Sprinkle the flour over the vegetables and cook for another minute, stirring constantly to form a roux.
5. Step 5: Pour in 1/4 to 1/2 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Step 6: Add the remaining chicken broth, heavy cream, and a few pinches of salt and pepper. Stir to combine and bring the soup to a simmer over medium-high heat.
7. Step 7: Add the potato gnocchi and shredded chicken to the pot. Reduce heat to medium-low and simmer gently for 3 to 5 minutes until the gnocchi float to the surface and are cooked through.
8. Step 8: Stir in the chopped fresh spinach and balsamic vinegar. Cook just until the spinach wilts, about 1 to 2 minutes.
9. Step 9: Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!

Tips & Variations

• For extra flavor, use homemade chicken broth or add a splash of white wine when deglazing the pan.
• Substitute kale or Swiss chard for spinach if preferred.
• Add a pinch of crushed red pepper flakes for a subtle heat.
• Use pre-cooked rotisserie chicken to save time without sacrificing taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring frequently. If the soup thickens too much, add a splash of chicken broth or water to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chicken gnocchi soup?

It’s best to avoid freezing this soup because the cream and gnocchi may change texture and become grainy or mushy upon thawing. Instead, refrigerate and consume within a few days for the best taste and texture.

What type of gnocchi works best in this recipe?

Store-bought potato gnocchi works well and cooks quickly. If you prefer, you can use fresh gnocchi, but be careful not to overcook to prevent them from falling apart in the soup.

Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.6 from 125 reviews

This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting homemade version of the popular restaurant favorite. Packed with tender shredded chicken, fluffy potato gnocchi, fresh spinach, and a rich, flavorful broth, this soup is perfect for cozy dinners. The blend of Italian seasoning, garlic, and balsamic vinegar adds depth, while simmering gently brings all the flavors together in a luscious creamy base.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 1 1/2 cups chopped fresh spinach

Dairy and Protein

• 4 tablespoons butter
• 1 1/2 cups heavy cream
• 2 cups shredded rotisserie chicken

Dry and Pantry

• 2 teaspoons Italian seasoning
• 1/2 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 pound potato gnocchi
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Instructions

1. Sauté Vegetables: Heat 4 tablespoons butter in a large pot over medium heat. Add the diced onion, sliced celery, and matchstick carrots with a generous pinch of kosher salt and freshly cracked black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables have softened.
2. Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper as needed. Cook for another minute, stirring frequently to release the flavors.
3. Incorporate Flour: Sprinkle the all-purpose flour over the mixture and cook for one minute while stirring constantly to remove the raw flour taste and begin thickening the base.
4. Deglaze the Pot: Pour in 1/4 to 1/2 cup chicken broth to deglaze the pan, scraping the bottom to lift any flavorful browned bits.
5. Add Liquids: Stir in the remaining chicken broth and the heavy cream. Add a few more pinches of salt and pepper to season the broth.
6. Simmer and Add Gnocchi and Chicken: Bring the soup to a gentle simmer over medium-high heat, then add the potato gnocchi and shredded rotisserie chicken. Reduce the heat to medium-low and simmer for 3-5 minutes until the gnocchi are tender and cooked through.
7. Finish with Spinach and Vinegar: Stir in the fresh spinach and balsamic vinegar. Continue stirring until the spinach wilts into the soup.
8. Final Seasoning and Serve: Taste and adjust the seasoning with salt and freshly cracked pepper as needed. Serve hot and enjoy this creamy, flavorful soup.

Notes

• Gnocchi cooks quickly—avoid overcooking to prevent them from becoming mushy.
• Use rotisserie chicken for quick prep, but leftover cooked chicken works well too.
• If you prefer a thicker soup, increase the amount of flour slightly or cook the soup longer to reduce it.
• Fresh spinach can be substituted with baby kale or Swiss chard if preferred.
• For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich and creamy.

Keywords: Olive Garden, Chicken Gnocchi Soup, creamy soup, Italian soup, comfort food, chicken soup, potato gnocchi, rotisserie chicken