Easy Olive Garden Chicken Gnocchi Soup You’ll Make on Repeat: 30-Min Comfort Food That Tastes Like a Night Out

Skip the reservation flex. This Easy Olive Garden Chicken Gnocchi Soup hits all the cozy notes—creamy broth, tender chicken, pillowy gnocchi—without the price tag or the wait. It’s the kind of recipe you make once and suddenly you’re “the soup person” in your group chat.

Minimal prep, max payoff, and yes, it tastes like the restaurant (maybe better). If you can stir a pot and open a carton, you can pull this off like a pro tonight.

The Secret Behind This Recipe

The magic lives in three layers: aromatics, fat, and finish. First, the classic trio—onion, celery, and carrot—gets softened in butter and olive oil to build flavor fast.

Then we add garlic, thyme, and a touch of flour to create a silky base that thickens like a dream. Next, the broth and cream work together for that signature velvety texture. The gnocchi cooks right in the pot, releasing starch that tightens the soup without heavy roux.

And the finish? Fresh spinach and a squeeze of lemon for brightness, plus a shower of Parmesan to make everything pop. Simple, strategic, and wildly comforting.

Shopping List – Ingredients

• Butter – 2 tablespoons
• Olive oil – 1 tablespoon
• Yellow onion – 1 medium, finely diced
• Celery – 2 ribs, diced
• Carrot – 1 large, diced (or 2 small)
• Garlic – 3–4 cloves, minced
• All-purpose flour – 2 tablespoons
• Chicken broth – 4 cups (low sodium preferred)
• Heavy cream – 1 cup (or half-and-half for lighter)
• Cooked chicken – 2 cups, shredded or diced (rotisserie works great)
• Potato gnocchi – 1 pound (shelf-stable or fresh)
• Baby spinach – 2–3 cups, roughly chopped
• Dried thyme – 1 teaspoon (or 1 tablespoon fresh)
• Bay leaf – 1
• Salt and black pepper – to taste
• Parmesan cheese – 1/3 cup finely grated, plus more for serving
• Lemon – 1, for finishing (zest and/or juice)
• Optional boosts: red pepper flakes, Italian seasoning, parsley

How to Make It – Instructions

1. Warm your base. In a large pot, heat butter and olive oil over medium.

   When shimmering, add onion, celery, and carrot. Cook 5–7 minutes until softened and slightly translucent.

2. Aromatics time. Stir in garlic, thyme, and a pinch of red pepper flakes if using. Cook 30–60 seconds until fragrant.

   Don’t burn the garlic—bitter town is not the vibe.

3. Build the body. Sprinkle in flour and stir to coat the veggies. Cook 1–2 minutes to remove raw flour taste.
4. Liquids in. Slowly whisk in chicken broth to avoid lumps, then drop in the bay leaf. Bring to a gentle simmer.
5. Creamy factor. Pour in heavy cream.

   Return to a simmer and season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust later).

6. Chicken + gnocchi go for a swim. Add shredded chicken and gnocchi. Simmer 3–5 minutes until gnocchi float and are tender.
7. Greens + cheese. Stir in spinach until just wilted, then fold in Parmesan. If it gets too thick, loosen with a splash of broth or water.
8. Finish strong. Fish out the bay leaf.

   Add lemon zest and a small squeeze of juice to brighten. Taste and tweak salt/pepper.

9. Serve. Ladle into bowls and top with extra Parmesan and cracked pepper. If you’ve got crusty bread, now is its moment.

Storage Instructions

• Fridge: Store in airtight containers for 3–4 days.

  Gnocchi will continue to absorb liquid; add a splash of broth or milk when reheating.

• Reheat: Warm gently on the stove over medium-low, stirring often. Avoid boiling to keep the cream from separating.
• Freezer: Cream + gnocchi don’t freeze perfectly, IMO. If you must, freeze the soup without gnocchi and spinach for up to 2 months; add fresh when reheating.

Nutritional Perks

• Protein-packed: Chicken brings 20–25g protein per serving, keeping you fuller longer.
• Balanced carbs: Gnocchi delivers satisfying carbs for energy without needing a side of pasta.
• Vitamins on board: Spinach adds iron, vitamin K, and folate; carrots contribute beta-carotene for eye health.

  Your mom would approve.

• Customizable richness: Swap heavy cream for half-and-half or evaporated milk to lighten it up while keeping body.

Pitfalls to Watch Out For

• Overcooking gnocchi: They go from pillowy to mush fast. Once they float and taste tender, you’re done.
• Boiling the cream: High heat can cause separation. Keep the pot at a gentle simmer.
• Skipping the lemon: Without acidity, the soup can feel flat.

  A small squeeze totally wakes it up.

• Not salting in layers: Season after broth, after cream, and at the end. Bland soup is a crime.
• Too thick? The gnocchi starch thickens as it sits. Thin with warm broth or milk during reheats.

Different Ways to Make This

• Lighter version: Use 2% milk plus 1 tablespoon cornstarch (slurry) instead of heavy cream.

  Add near the end and simmer briefly.

• Gluten-free: Use gluten-free gnocchi and swap flour for 1 tablespoon cornstarch. Ensure broth is certified GF.
• Rotisserie hack: Use store-bought chicken and boxed gnocchi for a 25-minute win.
• Slow cooker: Add everything except gnocchi, spinach, and dairy; cook on Low 4–6 hours. Stir in cream, gnocchi, and spinach for last 20–30 minutes.
• Dairy-free: Coconut milk (full-fat) or unsweetened cashew cream.

  Use nutritional yeast instead of Parmesan.

• Veg-forward: Add sliced mushrooms, zucchini, or peas. Sub vegetable broth and use cannellini beans for protein.
• Smoky upgrade: Crisp diced bacon or pancetta first, use the rendered fat, and garnish with crumbles. Flavor bomb.
• Herb swap: Try rosemary or Italian seasoning; finish with fresh parsley or basil.

FAQ

Can I use frozen gnocchi?

Yes.

Add them straight from the freezer and simmer a minute or two longer, checking for tenderness. Don’t thaw—they’ll stick and turn gummy.

What kind of chicken works best?

Shredded rotisserie chicken is ideal for speed and flavor. Leftover grilled or poached chicken also works; just avoid overly seasoned or sauced pieces that could clash.

How do I make it thicker or thinner?

For thicker soup, simmer uncovered a few extra minutes or add a teaspoon of cornstarch mixed with cold water.

For thinner, stir in warm broth or milk until it hits your sweet spot.

Is there a good substitute for heavy cream?

Half-and-half is great; evaporated milk is a clever pantry swap. For dairy-free, use full-fat coconut milk or a cashew cream blend.

Can I make it ahead?

Yes, but cook the gnocchi separately and add when reheating to avoid sogginess. Store soup base and gnocchi separately, then combine in the pot.

How can I add more protein?

Stir in white beans or extra chicken.

You can also add turkey sausage—brown it first for extra flavor.

What if I don’t have spinach?

Kale (thinly sliced), Swiss chard, or even frozen spinach (well-drained) works. Add sturdy greens earlier so they soften properly.

Why is my soup grainy?

It likely boiled after adding cream or the Parmesan was added off-heat and clumped. Keep to a gentle simmer and use finely grated cheese, stirring slowly.

In Conclusion

This Easy Olive Garden Chicken Gnocchi Soup checks all the boxes: fast, comforting, and ridiculously good.

With a smart base, a creamy finish, and just enough brightness, it turns ordinary ingredients into a restaurant-level bowl. Make it classic, tweak it to your diet, or double it for meal prep. Either way, your kitchen just became everyone’s favorite booth—FYI, seconds are non-negotiable.