Creamy Chicken & Gnocchi Soup (Olive Garden Style) made with chicken, spinach, gnocchi, and veggies — pure comfort in a bowl, ready in 30 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the truth — I didn’t plan to fall in love with this soup. It kind of just… happened. I was running errands one cold afternoon, the kind of day when your fingers feel like popsicles and you just want something warm to hold. I passed by Olive Garden, and that smell — that buttery, garlicky, cozy soup smell — hit me like a memory.
I remember going there years ago with my mom on rainy days. She’d order the Chicken & Gnocchi Soup every single time. I’d roll my eyes (because teenage me thought I was “too cool” for soup), but secretly I’d end up finishing half of hers anyway. Fast forward to now — she’s moved a few states away, but I still make this recipe when I miss her. And honestly, it’s better than takeout. Sorry, Olive Garden.
The first time I tried making it, I burned the roux. I didn’t even know what a roux was at that point — I just knew my kitchen smelled like regret and overcooked butter. But after a few tries (and a lot of spoon-tasting), I got it right. Now, this Chicken & Gnocchi Soup (Olive Garden Style) is my go-to on nights when the world feels too loud. It’s creamy, garlicky, and comforting in a way that feels like being wrapped in a blanket your grandma knitted.
Why You’ll Love This Chicken & Gnocchi Soup (Olive Garden Style) Recipe?
I mean, let’s be real — it’s soup. But it’s not just soup. It’s that kind of creamy, slightly indulgent, “I can’t believe this only took 25 minutes” kind of soup. The chicken gives it heartiness, the gnocchi adds that chewy, pillowy texture, and the spinach makes you feel like you’re being responsible about your greens (even though we both know the butter did most of the heavy lifting).
It’s also one of those dishes that somehow fits every mood. Feeling sad? Soup. Feeling fancy? Soup. Need something you can eat straight from the pot while scrolling through your phone? Yep — soup again.
The best part? It’s way cheaper than going out. And you get to wear pajamas while you eat it. Win-win, if you ask me.
Ingredient Notes:
Let’s talk about what makes this pot of happiness actually work.
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Butter: I’m not saying it’s the hero of the story, but let’s be honest — butter always saves the day.
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Onion, Celery & Carrots: The classic trio. I call them the soup base of civilization. They build that cozy, homemade flavor we all crave.
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Garlic: The smell alone could solve half your problems.
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Flour: This is your thickener — don’t skip it. Just whisk it enough so it doesn’t clump. (Been there. It wasn’t pretty.)
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Chicken Stock + Half-and-Half: This combo gives you a creamy broth that’s rich without being over-the-top heavy.
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Chicken: Use whatever you’ve got — leftover rotisserie, poached, even grilled works.
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Gnocchi: Little potato clouds that make you question why you ever bothered with plain noodles.
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Spinach: Balances the richness and makes you feel a little less guilty about that second bowl.
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Italian Seasoning & Nutmeg: These two are small details that make a huge difference — kind of like the right playlist while you cook.
How To Make Chicken & Gnocchi Soup (Olive Garden Style)?
You’ll laugh when I say this, but making this Chicken & Gnocchi Soup (Olive Garden Style) feels more like a cozy ritual than cooking. You don’t even need to be an expert. Just follow your nose — it’ll tell you when things are going right.
Step 1: Sauté the Veggies
Melt some butter in a big pot. Toss in your onion, celery, and carrots. The goal is to soften them up, not fry them. After a few minutes, add garlic. If your kitchen doesn’t smell incredible right now, you may need more garlic.
Step 2: Build the Base
Add the rest of your butter and whisk in the flour until it turns a light golden color. This part always makes me nervous, like the soup gods are watching. Don’t overthink it — just keep stirring.
Step 3: Add the Good Stuff
Pour in your chicken broth and half-and-half slowly while stirring. Then add chicken, sugar, and a pinch of salt. Stir until everything feels silky and you’re already tempted to grab a spoon.
Step 4: Bring in the Gnocchi and Spinach
Add your gnocchi and let them cook until they float — that’s their cute little way of saying, “I’m done!” Toss in the spinach, Italian seasoning, black pepper, and a tiny pinch of nutmeg. Watch the spinach wilt like magic.
Step 5: Taste and Serve
Take a taste. Too salty? Add more broth. Too bland? Another dash of pepper. Cooking’s not chemistry — it’s jazz. Adjust until it feels right. Then ladle it up, grab a spoon, and let it do its cozy magic.
Storage Options:
This soup is one of those “better the next day” recipes. The flavors deepen, and honestly, it tastes like it had a good night’s sleep. Store it in an airtight container in the fridge for up to 3 days.
Want To Save This Recipe?
The gnocchi tends to absorb some of the broth overnight, so when you reheat it, just splash in a bit of milk or chicken broth. Problem solved.
Freezing? Totally fine. Just freeze the base without the gnocchi or spinach — add those fresh when you’re ready to reheat. That way, the texture stays perfect.
Variations and Substitutions:
This recipe’s flexible — because who actually follows every ingredient list perfectly?
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No Chicken? Use turkey, sausage, or even tofu. I won’t tell.
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No Half-and-Half? Mix milk with a touch of cream or even evaporated milk.
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Dairy-Free? Coconut milk works (yes, really). It gives a faint sweetness that’s actually pretty amazing.
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Gluten-Free? Use a gluten-free flour blend and gluten-free gnocchi — easy swap.
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Extra Veggies? Mushrooms, peas, or kale fit right in.
Basically, this soup forgives you for whatever’s missing in your fridge.
What to Serve with Chicken & Gnocchi Soup (Olive Garden Style)?
Let’s be honest: this soup is the main event. But if you’re feeling extra, try pairing it with:
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Garlic Bread: Because dipping is essential.
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Simple Green Salad: To balance out all that creaminess.
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A Sprinkle of Parmesan: Because, well, cheese.
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A Glass of Chardonnay: Optional… but encouraged.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! Just keep the gnocchi out until you reheat it. That way, it doesn’t soak up too much liquid.
Can I use frozen gnocchi?
Absolutely. No need to thaw, just toss them in.
Can I make it vegetarian?
Yep! Swap the chicken for white beans or even mushrooms, and use veggie broth.
This Chicken & Gnocchi Soup (Olive Garden Style) isn’t just a recipe — it’s a mood. A cozy, rainy-Sunday, put-on-fuzzy-socks kind of mood. It’s the bowl you reach for when the world feels too much or when you just want to taste a bit of comfort.
Every time I make it, I think about those Olive Garden lunches with my mom, the smell of butter and garlic filling the air, and that feeling of slowing down just long enough to enjoy something warm and familiar.
So go ahead — grab your pot, make a mess, and don’t worry if it’s not picture-perfect. The best soups never are. And when you take that first spoonful, I promise — it’ll feel like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken & Gnocchi Soup (Olive Garden Style)
Ingredients
- 4 tablespoons unsalted butter divided
- 1 small rib celery sliced ¼-inch thick (about ⅓ cup)
- 1 small yellow onion finely chopped (about ½ cup)
- ½ cup matchstick carrots
- 3 small cloves garlic finely chopped (about 2 teaspoons)
- ¼ cup all-purpose flour
- 2½ cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 12-ounce package refrigerated gnocchi
- 1½ cups roughly chopped baby spinach about 2 ounces
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
Instructions
Sauté the vegetables:
- In a large Dutch oven or soup pot, melt 1 tablespoon of butter over medium heat. Add the celery, onion, and carrots. Sauté, stirring occasionally, for approximately 5 minutes or until the vegetables are tender and the onions are translucent. Add the garlic and continue cooking for 30 seconds, stirring constantly, until fragrant.
Prepare the soup base:
- Add the remaining 3 tablespoons of butter to the pot and stir until fully melted. Sprinkle in the flour and stir continuously for 1 minute, or until the mixture forms a smooth paste and becomes lightly golden in color.
Combine the liquids and chicken:
- Gradually whisk in the chicken broth, followed by the half-and-half, ensuring the mixture remains smooth. Add the chopped chicken, sugar, and salt. Bring the soup to a gentle simmer, stirring occasionally to prevent sticking.
Cook the gnocchi:
- Add the gnocchi to the simmering soup. Cook for approximately 3 minutes, stirring occasionally, until the gnocchi are tender and float to the surface.
Add the spinach and seasonings:
- Stir in the spinach, Italian seasoning, black pepper, and nutmeg. Continue cooking for an additional 2 minutes, or until the spinach is wilted and well incorporated.
Serve:
- Remove the pot from heat. Adjust seasoning with additional salt and pepper if desired. Ladle the soup into bowls and serve warm. For added presentation, garnish with freshly grated Parmesan cheese or a sprinkle of chopped parsley if preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
