Olive Garden Chicken Gnocchi Soup

This homemade Olive Garden chicken gnocchi soup is simple to make, but every spoonful is loaded with flavor. You get tender chicken, soft veggies, pillowy potato gnocchi, and a rich, creamy broth that tastes like the restaurant version. It’s cozy, satisfying, and comes together in about 30 minutes, perfect for a quick weeknight dinner that still feels like it came from the restaurant.

• Cut the veggies into small and even pieces. Olive Garden-style chicken gnocchi soup has that nice “spoonable” texture where every bite gets a little chicken, a little veg, and a gnocchi. Dice the onion, celery, and carrots fairly small, so they soften quickly and match the restaurant vibe.
• Sauté just until fragrant, not browned. You’re building flavor, not caramelizing. A quick 2- to 3-minute sauté is perfect for softening the onions and waking up the garlic without making it bitter. If the garlic starts browning, lower the heat right away.
• Use a gentle boil for the gnocchi. Gnocchi cooks fast and can break apart if it’s boiled aggressively. Once the broth is boiling, stir in the gnocchi gently and keep it at a steady boil for 3 to 4 minutes, then reduce to a simmer. This keeps the gnocchi pillowy instead of mushy.
• Do not overcook the gnocchi. Gnocchi is done when it floats and feels tender. After it boils for a few minutes, the simmering time finishes everything, but overcooking can make gnocchi swell, soften too much, and thicken the soup too much. If you plan to have leftovers, you can cook the gnocchi separately and add it to bowls so it stays perfect.
• Add half-and-half at the end and keep the heat low. Dairy can split if the soup is boiling. Once you stir in half-and-half, keep it at a gentle simmer or low heat just long enough to warm through. This keeps the broth creamy and smooth.
• Add spinach last for the best texture and color. Spinach only needs a minute or two. Stir it in at the end so it stays bright green and tender instead of dull and overcooked.
• Taste after the broth reduces. As the soup simmers, flavors concentrate. Wait until the end to fine-tune salt and pepper so you do not accidentally over-salt. A pinch more thyme or a tiny squeeze of lemon can also brighten the whole pot if it tastes a little flat.
• Want it thicker like the restaurant version? Let it simmer a bit longer. If you like a thicker, creamier soup, let it simmer for an extra few minutes before adding the half-and-half. Gnocchi releases some starch as it cooks, which naturally thickens the broth.

What is Olive Garden chicken gnocchi soup made of?

Olive Garden chicken gnocchi soup is a creamy soup made with tender chicken, potato gnocchi, vegetables like onion, celery, and carrots, and spinach in a seasoned broth. It’s rich, cozy, and filling without being complicated.

Can I use rotisserie chicken instead of cooking chicken?

Yes, rotisserie chicken is a great shortcut. Add shredded rotisserie chicken after the veggies sauté, then continue with the broth and gnocchi. Since the chicken is already cooked, you’re just warming it through so it stays tender.

How do I keep gnocchi from getting mushy in soup?

Do not boil it aggressively and do not overcook it. Gnocchi cooks fast, usually in a few minutes, and it’s ready when it floats and feels tender. If you want the best leftovers, cook gnocchi separately and add it to bowls so it stays pillowy instead of softening more in the fridge.

Can I make chicken gnocchi soup ahead of time?

Yes. The flavor gets even better as it sits, but the gnocchi will soften and the soup will thicken in the fridge. If you’re making it ahead, consider cooking the gnocchi separately and adding it when serving, or be ready to add a splash of broth when reheating.

How do I store and reheat leftover chicken gnocchi soup?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring often. Add a splash of broth if it thickens too much. Avoid boiling after reheating because it can affect the creamy texture.

Can I freeze chicken gnocchi soup?

You can, but creamy soups and gnocchi don’t always freeze perfectly. The dairy can separate slightly and the gnocchi can soften. If you want a freezer-friendly version, freeze the soup before adding half and half, spinach, and gnocchi, then add those fresh when reheating.

Can I use milk instead of half and half?

Yes. Milk will make the soup a little lighter and less rich, but it still tastes great. Just keep the heat low after adding dairy so it stays smooth.

How do I thicken chicken gnocchi soup?

The soup naturally thickens as the gnocchi cooks, but if you want it thicker, let it simmer a little longer before adding the half and half. You can also mash a few pieces of gnocchi against the side of the pot and stir them in to thicken the broth without adding extra ingredients.

What should I serve with chicken gnocchi soup?

It’s perfect with crusty bread, garlic bread, a simple salad, or breadsticks. Anything that helps you scoop up the creamy broth is a win.