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OLIVE GARDEN CHICKEN GNOCCHI SOUP centered hero view, clean and uncluttered
Olivia Farnsworth

Olive Garden Chicken Gnocchi Soup Recipe Easy Homemade

This Olive Garden Chicken Gnocchi Soup copycat is rich, creamy, and bursting with flavor, just like the original restaurant favorite. Ready in under 30 minutes, it’s a comforting Italian main course that’s perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 523
Ingredients Method Notes

Ingredients
  

  • 3-4 boneless skinless chicken breasts cooked and diced
  • 1 stalk of celery chopped
  • ½ white onion diced
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • 1 tablespoon olive oil
  • 4 cups low sodium chicken broth
  • salt and pepper to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half
  • 1 cup fresh spinach roughly chopped

Method
 

  1. Warm the olive oil in a large pot over medium heat.
  2. Add the celery, onion, garlic, and shredded carrots to the pot and cook, stirring occasionally, until the onions become translucent, about 2 to 3 minutes.
  3. Pour in the cooked chicken pieces, chicken broth, thyme, and season with salt and pepper.
  4. Bring the mixture up to a boil, then add the potato gnocchi gently stirring to combine.
  5. Allow it to boil for 3 to 4 minutes until the gnocchi begin to float.
  6. Lower the heat to a simmer and let the soup cook for an additional 10 minutes.
  7. Mix in the half and half and the chopped spinach, cooking for another 1 to 2 minutes until the spinach softens.
  8. Taste the soup and adjust salt and pepper as needed before serving.

Notes

  • For a creamier soup, replace 1 cup of the half and half with heavy cream.