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Olive Garden's Chicken Gnocchi Soup

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl filled with tender chicken, pillowy gnocchi, and fresh vegetables. Rich yet balanced, it’s the perfect homemade version of a restaurant favorite that’s both satisfying and easy to recreate.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3/4 cup onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 4 cloves garlic minced
  • Salt and black pepper to taste
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups half and half
  • 2 cups cooked chicken shredded or diced
  • 1 pound potato gnocchi
  • 3 cups fresh baby spinach
  • 1 tablespoon fresh basil chopped
  • Fresh grated Parmesan or Romano cheese for serving

Instructions

  • In a large pot, heat the butter and olive oil over medium heat.
  • Add the onion, carrots, celery, and garlic. Season with salt and pepper.
  • Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  • Sprinkle in the flour and stir well to coat the vegetables. Cook for about 3 minutes to remove the raw flour taste.
  • Slowly pour in the chicken broth, about 1 cup at a time, stirring constantly to keep the mixture smooth.
  • Stir in the half and half until fully combined.
  • Add the cooked chicken and bring the soup to a gentle simmer.
  • Let it simmer for about 20 minutes, stirring occasionally, until slightly thickened.
  • Meanwhile, cook the gnocchi according to package instructions, then drain.
  • Add the cooked gnocchi and spinach to the soup.
  • Simmer for a few minutes until the spinach wilts and the gnocchi are heated through.
  • Stir in the fresh basil and adjust seasoning if needed.
  • Serve warm with freshly grated cheese on top.

Notes

Use rotisserie chicken to save time.
Cook gnocchi separately to avoid overcooking.
Add more broth if the soup becomes too thick.
Use fresh spinach for the best texture.
Do not boil after adding dairy to prevent curdling.
Store leftovers in the fridge for up to 3 days.
Reheat gently over low heat while stirring.
Add a pinch of nutmeg for extra depth if desired.