Homemade Olive Garden Chicken Gnocchi Soup
Craving a comforting, hearty, and flavorful bowl of soup? This homemade chicken soup inspired by Olive Garden’s Chicken Gnocchi Soup is the perfect meal to warm your soul and satisfy your taste buds.
When I first tried this soup at Olive Garden, I was blown away by the creamy texture, tender chicken, fluffy gnocchi, and the delightful mix of vegetables.
It quickly became a family favorite, and I knew I had to recreate it at home.
After a few attempts, I finally perfected the recipe, and it’s now a go-to for cozy dinners and special occasions.
Why You’ll Love This
- Creamy and Delicious: This soup boasts a rich and creamy broth that’s bursting with flavor.
- Simple Ingredients: You’ll find everything you need at your local grocery store.
- Comfort Food Classic: Perfect for chilly days or when you need a comforting meal.
- Customizable: Easily adjust the recipe to suit your taste or dietary needs.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Cuisines
Italian-American
Servings
6 servings
Estimated Cost
$15-$20
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Step-by-Step Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Broth and Chicken: Pour in the chicken broth and bring it to a simmer. Add the cooked, shredded chicken and stir to combine.
- Make It Creamy: Reduce the heat to low and stir in the heavy cream and milk. Season with Italian seasoning, salt, and black pepper. Let the soup simmer gently for 10 minutes.
- Cook the Gnocchi: Add the potato gnocchi to the soup and cook according to the package instructions, usually about 3-5 minutes.
- Add Spinach: Stir in the chopped spinach and let it wilt in the hot soup for about 2 minutes.
- Serve and Enjoy: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 22g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 3g
- Sodium: 600mg
Tips for Success
- Use Fresh Ingredients: Fresh vegetables and quality chicken broth make a big difference in flavor.
- Adjust the Consistency: If the soup is too thick, add more chicken broth. If it’s too thin, let it simmer a bit longer to reduce.
- Cook Gnocchi Separately: To prevent overcooking, you can cook the gnocchi separately and add it to each bowl when serving.
- Make Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
Homemade Olive Garden Chicken Gnocchi Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 package 16 oz potato gnocchi
- 2 cups fresh spinach chopped
- ¼ cup grated Parmesan cheese optional, for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Broth and Chicken: Pour in the chicken broth and bring it to a simmer. Add the cooked, shredded chicken and stir to combine.
- Make It Creamy: Reduce the heat to low and stir in the heavy cream and milk. Season with Italian seasoning, salt, and black pepper. Let the soup simmer gently for 10 minutes.
- Cook the Gnocchi: Add the potato gnocchi to the soup and cook according to the package instructions, usually about 3-5 minutes.
- Add Spinach: Stir in the chopped spinach and let it wilt in the hot soup for about 2 minutes.
- Serve and Enjoy: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.
Notes
- Use Fresh Ingredients: Fresh vegetables and quality chicken broth make a big difference in flavor.
- Adjust the Consistency: If the soup is too thick, add more chicken broth. If it’s too thin, let it simmer a bit longer to reduce.
- Cook Gnocchi Separately: To prevent overcooking, you can cook the gnocchi separately and add it to each bowl when serving.
- Make Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
Common Questions
Can I use rotisserie chicken? Yes, rotisserie chicken works wonderfully and saves time. Simply shred it and add it to the soup.
Can I make this soup gluten-free? Absolutely! Substitute regular gnocchi with gluten-free gnocchi and ensure your chicken broth is gluten-free.
Can I freeze this soup? While the soup is best enjoyed fresh, you can freeze it without the gnocchi. Add freshly cooked gnocchi when reheating.
What other vegetables can I add? Feel free to include mushrooms, zucchini, or peas for extra flavor and nutrients.
This Olive Garden-inspired Chicken Gnocchi Soup is a comforting classic that’s easy to make and even easier to love.
Enjoy creating this homemade masterpiece and sharing it with your loved ones.
Happy cooking!
