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5.0 from 75 votes

Olive Garden Chicken Gnocchi Soup Recipe

This Olive Garden Chicken Gnocchi Soup is the ultimate creamy comfort in a bowl! Tender chicken, pillowy gnocchi, and a rich, velvety broth come together with fresh spinach and a hint of garlic to create a copycat recipe that tastes just like the restaurant version.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 426 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons avocado oil
  • 1 small sweet onion diced
  • 2 celery ribs diced
  • 2 medium carrots peeled and diced
  • 3 garlic cloves finely minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 ¼ pounds boneless, skinless chicken thighs
  • 1 ½ cups half and half
  • 1 pound potato gnocchi
  • 2 cups spinach chopped
  • fresh flat-leaf parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Heat the butter and avocado oil in a large pot or Dutch oven over medium. Add the onions, celery, and carrots and cook for 2-3 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
  2. Add the chicken broth, thyme, oregano, salt, and black pepper. Stir to combine.
  3. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  4. Transfer the cooked chicken to a cutting board and shred it using two forks.
  5. Add the chicken back to the pot, along with the half and half. Increase the heat to high and bring the soup to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.
  6. Serve the soup with fresh parsley, if desired.

Notes

  • If you'd like to lighten this soup up, simply combine 2 cups of warmed milk (regular or plant-based) with 4 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
  • Thighs will deliver the most flavor, but breasts can also be used.
  • Store-bought potato—or even cauliflower—gnocchi work great in this recipe. You can also make your own
  • potato gnocchi
  • from scratch; it’s easier than you might think!
  • Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
  • While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi's consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
  • Half and half: If you'd like to lighten this soup up, simply combine 2 cups of warmed milk (regular or plant-based) with 4 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
  • Chicken: Thighs will deliver the most flavor, but breasts can also be used.
  • Gnocchi: Store-bought potato—or even cauliflower—gnocchi work great in this recipe. You can also make your own potato gnocchi from scratch; it’s easier than you might think!
  • Storage: Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
  • Freezing: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi's consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 125mg (42%) Sodium 1493mg (62%) Potassium 517mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4919IU (98%) Vitamin C 8mg (9%) Calcium 132mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 36g 12%
Protein 25g 50%
Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 125mg 42%
Sodium 1493mg 62%
Potassium 517mg 11%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 4919IU 98%
Vitamin C 8mg 9%
Calcium 132mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.