Olive Garden Style Chicken and Gnocchi Soup Easy Weeknight Recipe

There’s something about creamy, tender Olive Garden Style Chicken and Gnocchi Soup that just wraps you up like a soft blanket on a chilly evening. It’s rich without being heavy, pillowy little gnocchi float alongside shredded chicken in a velvety broth studded with fresh spinach and carrots. One spoonful and you’re hooked.

I first tested this back in early spring of 2018, when I was craving something warm but not quite the thick, wintery stews I’d been making all season. The trick is letting the gnocchi cook just until tendertoo long and they turn gummyand using half-and-half instead of heavy cream so it stays comforting but a little lighter. After ten years of recipe testing, I can say this one lands perfectly on tired evenings when I need dinner to feel like a hug, not a project. My daughter walked in, smelled the garlic and herbs, and said, “Oh good, the good soup.”

Yesica Andrews

Olive Garden Style Chicken and Gnocchi Soup Easy Weeknight Recipe

This Olive Garden Style Chicken and Gnocchi Soup is an easy dinner option perfect for a comforting weeknight meal. It’s a creamy chicken soup loaded with tender chicken, soft potato gnocchi, fresh spinach, and flavorful herbs – a great choice for a family dinner or a hearty comfort soup.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts, diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Herbes de Provence
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 1/2 medium onion diced
• 2 celery stalks diced
• 2 carrots shredded
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups heavy cream
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 6 oz fresh spinach
• 16 oz potato gnocchi

Method

 

1. Season the diced chicken with salt, pepper, garlic powder, onion powder, and Herbes de Provence in a mixing bowl.
2. Warm the olive oil in a large Dutch oven over medium-high heat.
3. Add the seasoned chicken to the pot and cook it until it’s browned and cooked through, about 6 to 8 minutes.
4. Take the chicken out of the pot and set aside for later.
5. Turn the heat down to medium and melt the butter in the same pot.
6. Add diced onion, celery, and shredded carrots, then cook for around 4 minutes until vegetables soften and release their aromas.
7. Sprinkle the flour over the vegetables and stir until it’s completely incorporated and coats the veggies.
8. Gradually add the chicken broth and heavy cream, stirring constantly to blend everything smoothly.
9. Season the soup with Italian seasoning, dried thyme, and nutmeg.
10. Bring the mixture up to a gentle boil, then reduce the heat to maintain a simmer.
11. Return the cooked chicken to the pot along with the fresh spinach and potato gnocchi.
12. Cover the pot and let the soup simmer for 8 minutes, or until the gnocchi is soft and the soup has thickened to your preference.
13. Sample the soup and add more salt or pepper if needed.
14. Serve the soup hot, ideally paired with some garlic breadsticks on the side!

Notes

• For best results, use fresh spinach and fresh potato gnocchi. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Why You’ll Love This Cozy Bowl

This soup hits just right when you’re tired but still want dinner to feel like dinnerwithout the fuss. It’s rich and comforting without being heavy, and it comes together in under 40 minutes using ingredients you can grab at any grocery store. The gnocchi cook right in the broth, soaking up all that creamy, herby goodness.

• One-pot simplicity: Everything cooks in the same Dutch oven, so cleanup is minimal.
• Family-friendly: Even picky eaters go back for seconds when tender chicken and pillowy gnocchi are involved.
• Perfect for spring evenings: Cozy enough to satisfy, but not so heavy you feel weighed down.
• Tastes like the restaurant version: Maybe even better, because you control the seasoning and freshness.

Key Ingredients That Make It Work

The magic here is in the layering. You’re building flavor from the ground upseasoned chicken, sautéed vegetables, a silky cream base, and fresh spinach stirred in at the end. Here’s what you’ll need:

• Boneless skinless chicken breasts: Diced small so they cook quickly and blend into every spoonful.
• Potato gnocchi: Use shelf-stable or refrigeratedboth work beautifully. They puff up as they simmer and soak in all that creamy broth.
• Heavy cream and chicken broth: The base of the soup. Together, they create that signature velvety texture.
• Fresh spinach: Wilts right in and adds a pop of color and freshness.
• Herbes de Provence and Italian seasoning: These herb blends bring warmth and depth without needing a dozen jars open on your counter.

How to Make It (Step by Step)

Start by seasoning your diced chicken with salt, pepper, garlic powder, onion powder, and Herbes de Provence. Brown it in olive oil over medium-high heat until cooked through, then set it aside. In the same pot, melt butter and sauté the onion, celery, and shredded carrots until soft and fragrantabout 4 minutes.

Stir in the flour until it coats the vegetables, then slowly pour in the chicken broth and heavy cream. Add Italian seasoning, thyme, and nutmeg, then bring everything to a gentle boil. Lower the heat, return the chicken to the pot, and stir in the spinach and gnocchi. Cover and simmer for 8 minutes, until the gnocchi are tender and the soup thickens up nicely.

Simple Swaps and Tweaks

Sometimes you need to work with what’s already in the fridge, and this soup is forgiving. Here are a few easy swaps that still deliver that cozy, creamy comfort:

Pro Tip: If your soup gets too thick after sitting, just stir in a splash of chicken broth or cream when you reheat it.

How to Serve and Store

Ladle this into wide, shallow bowls and serve it with garlic breadsticks, crusty sourdough, or even a simple side salad. It’s hearty enough to be the main event, especially on a busy weeknight when you want something that feels special without extra effort.

Leftovers keep well in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb liquid as it sits, so you may need to thin it out with a little broth when reheating. Warm it gently on the stovetop over low heat, stirring occasionally, until heated through.

Note: This soup doesn’t freeze as well because of the cream and gnocchi texture, so it’s best enjoyed fresh or within a few days.

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FAQs (Olive Garden Style Chicken and Gnocchi Soup)

One Bowl, One Beautiful Dinner

This Olive Garden Style Chicken and Gnocchi Soup comes together in about 35 minutes and tastes like you spent all afternoon stirring. The gnocchi puff up perfectly tender, the chicken stays juicy, and that creamy broth with a whisper of nutmeg makes every spoonful feel like a warm hug in a bowl. You’ll love how it turns outrestaurant-quality comfort without leaving your kitchen.

A little trick: add the spinach at the very end so it stays bright green and fresh-tasting. If you’re feeling adventurous, stir in a squeeze of lemon juice just before servingit brightens everything up beautifully. Rotisserie chicken works like magic here if you’re short on time, and swapping in half-and-half keeps it just as creamy with a lighter feel. Leftovers thicken overnight, so just thin them out with a splash of broth when you reheat.

I’d love to hear if this becomes a favorite in your kitchen tootag me with a photo or tell me what you paired it with! Save this one for your family, or share it with someone who needs an easy dinner that still feels like home. Here’s to simple meals that bring you back into a gentle rhythm when the week gets long.