Dinner

Olive Garden Chicken Gnocchi Soup Recipe

Byanna orden December 8, 2025December 8, 2025

Introduction

Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish that combines tender chicken, pillowy gnocchi, and fresh spinach in a flavorful broth. Perfect for cozy nights, this soup is easy to make and sure to satisfy your craving for something hearty and delicious.

A white bowl filled with creamy, thick chicken and vegetable soup with visible chunks of white chicken, bright green spinach leaves, and shreds of orange carrot floating in a pale greenish-white broth, sprinkled lightly with black pepper. A silver spoon rests inside the bowl, partially submerged in the soup. The bowl is set on a white marbled surface with a blurred carrot in the background. Another white bowl with the same soup is partially visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless skinless chicken breasts or thighs, cooked and diced
2 tablespoons olive oil
1 small white onion, finely diced
1 stalk celery, chopped
4 cloves garlic, minced
1 medium carrot, shredded
5 cups low sodium chicken broth
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
16 ounces potato gnocchi
2 cups cream or half and half
2 cups fresh spinach, roughly chopped

Instructions

Step 1: Place a large soup pot over medium heat and add the olive oil.
Step 2: Add the diced onion, chopped celery, minced garlic, and shredded carrot. Sauté for 2-3 minutes, until the onions are translucent.
Step 3: Add the cooked diced chicken, chicken broth, salt, pepper, dried basil, and dried thyme to the pot. Bring the mixture to a boil.
Step 4: Gently stir in the potato gnocchi and boil for 3-5 minutes.
Step 5: Reduce the heat to a simmer and cook for an additional 10-15 minutes, allowing the flavors to meld.
Step 6: Stir in the cream and then add the chopped spinach. Cook for another 2 minutes until the spinach is wilted.
Step 7: Taste the soup and adjust seasoning with salt and pepper as needed.
Step 8: Serve the soup hot, ideally with warm bread on the side.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful soup.
For a lighter option, substitute half and half or milk for cream.
Add a pinch of red pepper flakes for a subtle kick.
Fresh herbs like parsley or thyme can be added at the end for extra freshness.
If you can’t find potato gnocchi, small pasta like mini shells or tortellini work well as a substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the cream from separating. This soup does not freeze well, as the cream and spinach may change texture after thawing.

How to Serve

A close-up view of a creamy soup on a metal spoon shows multiple layers and textures: a smooth, white cream base speckled with black pepper, pale yellow shredded cheese, a light green celery piece with a fresh leafy green herb on top, and a small piece of white chicken. The background is softly blurred, showing more of the creamy soup with scattered bits of orange carrot and bright green herbs, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach; just thaw and drain it well before adding. Add it to the soup later in the cooking process to prevent overcooking.

Is there a dairy-free version of this soup?

To make a dairy-free version, substitute the cream with coconut milk or a dairy-free cream alternative. Use olive oil or a dairy-free butter substitute for richness.