Olive Garden Chicken Gnocchi Soup: Your Cozy Comfort Bowl

What the heck is this?
If you’re craving something creamy, hearty, and packed with tender chicken and those pillowy gnocchi pillows, Olive Garden’s Chicken Gnocchi Soup is your go-to comfort fix. It’s a creamy, garlicky, and cheesy soup loaded with spinach, carrots, and potatoes, all simmered together in a rich broth. Perfect for chilly nights or whenever you need a hug in a bowl.

Why You’ll Love This Recipe
– Thick, creamy, and loaded with flavor.
– Soft gnocchi that melts in your mouth.
– Packed with healthy spinach and tender chicken.
– Easy enough for weeknights but fancy enough for guests.
– Uses simple ingredients you can find anywhere.
– Makes great leftovers that reheat beautifully.

The Good Stuff You’ll Need
For the Soup Base:
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 2 cups shredded cooked chicken (rotisserie works!)
– 1 cup diced potatoes (Yukon Gold or red potatoes)
– 1 cup heavy cream
– 2 cups fresh spinach, roughly chopped
– Salt and pepper to taste
– 1 tsp Italian seasoning
– 1/2 tsp crushed red pepper flakes (optional for a little kick)

For the Gnocchi:
– 1 package (about 16 oz) store-bought potato gnocchi

For Finishing Touches:
– Grated Parmesan cheese
– Fresh parsley, chopped

Let’s Do This
Step 1: Sauté Your Veggies
Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until veggies soften and onions turn translucent, about 5-7 minutes.

Step 2: Build the Broth
Pour in chicken broth and bring to a boil. Add diced potatoes and Italian seasoning. Lower heat and simmer until potatoes are tender, about 10-12 minutes.

Step 3: Add Chicken and Gnocchi
Stir in shredded chicken and gnocchi. Cook gnocchi according to package instructions (usually 2-3 minutes until they float).

Step 4: Make It Creamy
Reduce heat to low. Stir in heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 3-5 minutes.

Step 5: Season and Serve
Taste and season with salt, pepper, and crushed red pepper flakes if you like a little heat. Serve hot, topped with grated Parmesan and fresh parsley.

Serving Suggestions
Serve with crusty bread or garlic breadsticks for dunking. A simple green salad on the side keeps things fresh and balanced.

Switch It Up
– Swap chicken for turkey or even cooked sausage.
– Use kale instead of spinach for a heartier green.
– Make it dairy-free by swapping cream with coconut milk or cashew cream.
– Add mushrooms or corn for extra veggies and texture.

Make-Ahead Tips
– Prep the soup base and veggies a day ahead; add gnocchi and cream when reheating.
– Store leftovers in an airtight container in the fridge for up to 3 days. Gnocchi may absorb some liquid, so add broth when reheating to loosen up.

Questions People Actually Ask
Q: Can I freeze this soup?
A: It’s best fresh or refrigerated since cream and gnocchi don’t freeze well, but you can freeze the soup base without cream and add cream when reheating.

Q: Can I make homemade gnocchi?
A: Totally! Fresh gnocchi takes it up a notch if you have time.

Q: What kind of potatoes work best?
A: Yukon Gold or red potatoes hold up well and stay tender without falling apart.

Print
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Olive Garden Chicken Gnocchi Soup: Your Cozy Comfort Bowl


  • Author: Tyla
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

If you’re craving something creamy, hearty, and packed with tender chicken and those pillowy gnocchi pillows, Olive Garden’s Chicken Gnocchi Soup is your go-to comfort fix. It’s a creamy, garlicky, and cheesy soup loaded with spinach, carrots, and potatoes, all simmered together in a rich broth. Perfect for chilly nights or whenever you need a hug in a bowl.


Ingredients

For the Soup Base:
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 2 cups shredded cooked chicken (rotisserie works!)
– 1 cup diced potatoes (Yukon Gold or red potatoes)
– 1 cup heavy cream
– 2 cups fresh spinach, roughly chopped
– Salt and pepper to taste
– 1 tsp Italian seasoning
– 1/2 tsp crushed red pepper flakes (optional for a little kick)

For the Gnocchi:
– 1 package (about 16 oz) store-bought potato gnocchi

For Finishing Touches:
– Grated Parmesan cheese
– Fresh parsley, chopped


Instructions

Step 1: Sauté Your Veggies
Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until veggies soften and onions turn translucent, about 5-7 minutes.

Step 2: Build the Broth
Pour in chicken broth and bring to a boil. Add diced potatoes and Italian seasoning. Lower heat and simmer until potatoes are tender, about 10-12 minutes.

Step 3: Add Chicken and Gnocchi
Stir in shredded chicken and gnocchi. Cook gnocchi according to package instructions (usually 2-3 minutes until they float).

Step 4: Make It Creamy
Reduce heat to low. Stir in heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 3-5 minutes.

Step 5: Season and Serve
Taste and season with salt, pepper, and crushed red pepper flakes if you like a little heat. Serve hot, topped with grated Parmesan and fresh parsley.

Notes

– Swap chicken for turkey or even cooked sausage.
– Use kale instead of spinach for a heartier green.
– Make it dairy-free by swapping cream with coconut milk or cashew cream.
– Add mushrooms or corn for extra veggies and texture.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: ~350 kcal per serving
  • Fat: ~12g
  • Carbohydrates: ~30g
  • Protein: ~28g

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