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Olive Garden Chicken Gnocchi Soup

Olive Garden chicken gnocchi soup made with a silky creamy broth and pillowy mini gnocchi. Tender shredded chicken and wilted spinach finish the soup in a smooth, comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken
  • 1.5 cup cooked chicken, shredded Use cooked, shredded chicken (store-bought rotisserie works).
  • 1.5 cup cooked chicken, shredded
Gnocchi and vegetables
  • 16 oz mini potato gnocchi Small gnocchi cook quickly and float when done.
  • 2 cup fresh spinach Add at the end so it stays bright and tender.
  • 2 carrots, finely diced Dice small for even tenderness.
  • 2 celery, diced Dice small so it blends into the broth.
  • 0.5 onion, diced Yellow or sweet onion both work.
  • 3 garlic, minced Minced finely for a mellow, fragrant base.
Broth and creamy base
  • 4 cup chicken broth Low-sodium preferred so you can season to taste.
  • 2 cup heavy cream For the classic creamy texture.
  • 1 cup whole milk Helps thin the cream and smooth the sauce.
  • 3 tbsp unsalted butter Melts to sauté vegetables.
  • 2 tbsp all-purpose flour Thickens the broth after the simmer.
Seasonings
  • 0.5 tsp dried thyme Add with garlic for balanced herb flavor.
  • 0.5 tsp dried rosemary Use dried for even distribution.
  • 0.25 salt and pepper to taste Season at the end and adjust before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat, then sauté the diced onion, diced carrots, and diced celery for 5 minutes, stirring until softened and fragrant.
  2. Add the minced garlic, dried thyme, and dried rosemary for 30 seconds, then whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
Build the creamy broth
  1. Gradually whisk in the chicken broth, then bring to a gentle simmer and cook for 5 minutes until slightly thickened.
  2. Stir in the heavy cream and whole milk, then add the shredded chicken and the mini potato gnocchi and simmer for 5-7 minutes until the gnocchi float.
Finish and season
  1. Add the fresh spinach and cook for 2-3 minutes, stirring, until wilted and incorporated into the creamy broth.
  2. Season with salt and pepper to taste, then serve hot while the gnocchi are tender.

Notes

Pro tip: keep the simmer gentle once the gnocchi go in—boiling hard can make gnocchi break. Store leftovers in the refrigerator up to 3 days; reheat on the stove over low heat, adding a splash of milk or broth if it thickens. Freezing isn’t recommended because cream-based soups and gnocchi can change texture. For a lighter version, use half-and-half instead of the heavy cream (texture stays creamy but slightly less rich).