Olive Garden Chicken Gnocchi Soup
Olive Garden Chicken Gnocchi Soup is a cozy and comforting bowl full of tender chicken, pillowy gnocchi, fresh spinach, and creamy broth. It’s like a hug in a bowl with…
Tip: save now, cook later.Olive Garden Chicken Gnocchi Soup is a cozy and comforting bowl full of tender chicken, pillowy gnocchi, fresh spinach, and creamy broth. It’s like a hug in a bowl with just the right mix of flavors and textures that make every spoonful feel special.
I love making this soup when I want something warm and filling but not too heavy. The little potato gnocchi soften right in the soup, soaking up all that creamy goodness, while the chicken adds a nice bite of protein. It’s such a crowd-pleaser that I always find myself making extras to share with family or friends.
My favorite way to enjoy this soup is with a piece of crusty bread for dipping. It really turns dinner into a relaxing experience, especially on chilly nights. I can’t help but smile every time I make it because it reminds me of those simple moments when good food makes everything feel just right.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here. You can use rotisserie chicken for a shortcut or cooked thighs if you want more flavor and juiciness.
Gnocchi: Potato gnocchi is soft and tender, perfect for this soup. If unavailable, try small dumplings or even mini pasta like orecchiette.
Spinach: Fresh baby spinach adds color and freshness. You can swap in kale or Swiss chard if you prefer heartier greens.
Half-and-half or heavy cream: Adds creaminess. For a lighter version, use whole milk or a plant-based milk like oat milk, but the texture will change slightly.
Flour: Helps thicken the soup. Gluten-free flour or cornstarch can be used instead if you need a gluten-free version.
How Can I Prevent the Cream from Curdling in Chicken Gnocchi Soup?
Cream can curdle if exposed to high heat, so timing and temperature control are key here:
- Add the cream or half-and-half only after the main soup ingredients are cooked and the heat is lowered to a gentle simmer.
- Stir gently and avoid boiling the soup once the cream is added.
- If your soup gets too hot, turn off the heat and let it sit for a minute before serving.
- Slowly warming the cream before adding can also help it blend smoothly.
These simple steps keep your soup silky and smooth, making it even more enjoyable!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients evenly and making enough soup for leftovers.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Whisk – helps mix the flour into the butter smoothly, preventing lumps when making the roux.
- Measuring cups and spoons – essential for getting the right amount of broth, cream, and seasonings.
- Knife and cutting board – for chopping onions, carrots, and chicken.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, meatier twist.
- Add mushrooms for extra umami and a meaty texture without more meat.
- Use kale instead of spinach if you prefer a stronger green with more chew.
- Stir in a pinch of nutmeg or Italian seasoning to deepen the flavor profile.
How to Make Olive Garden Chicken Gnocchi Soup?
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 medium carrots, thinly sliced or julienned
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or diced
- 1 (16 oz) package potato gnocchi
- 1 cup half-and-half or heavy cream
- 2 cups baby spinach leaves
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and about 20 minutes of cooking. In total, you can have a warm, comforting bowl ready in around 30 minutes. Perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add finely diced onions and sliced carrots. Cook for about 4-5 minutes, stirring occasionally, until the onions become translucent and the carrots start to soften.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir well to coat everything. Cook this mixture for about 2 minutes, stirring often, to cook out the raw flour taste.
3. Add Broth and Thicken:
Slowly whisk in the chicken broth, ensuring the flour mixture mixes smoothly and no lumps form. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until the soup slightly thickens.
4. Cook Chicken and Gnocchi:
Add the cooked chicken and potato gnocchi to the pot. Allow the soup to cook for 3-5 minutes until the gnocchi float to the surface and are tender.
5. Finish with Cream and Spinach:
Stir in the half-and-half or heavy cream and add the baby spinach leaves. Heat gently until the spinach wilts, making sure the soup does not boil to prevent curdling.
6. Season and Serve:
Season the soup with salt, pepper, dried thyme, and optional red pepper flakes. Taste and adjust the flavors as needed. Serve the soup hot, topped with grated Parmesan if you like, and enjoy with warm crusty or garlic bread.
Can I Use Frozen Gnocchi for This Soup?
Yes! Just add the frozen gnocchi directly to the soup and cook a couple of minutes longer until they float and become tender. No need to thaw beforehand.
How Do I Store Leftover Chicken Gnocchi Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to keep the soup creamy and prevent it from separating.
Can I Make This Soup Dairy-Free?
Absolutely. Use a plant-based milk like oat or coconut milk instead of half-and-half or cream, and substitute vegan butter or olive oil for the butter. The flavor will be slightly different but still delicious!
What’s the Best Way to Reheat This Soup?
Reheat gently on the stovetop over low heat, stirring often. Avoid boiling the soup after adding cream to prevent curdling and keep the texture smooth and creamy.