Red Lobster Biscuit Chicken Pot Pie dreams can come true right in your own kitchen, and today we’re bringing you a delicious twist: the Olive Garden Chicken Gnocchi Soup. This comforting bowl is surprisingly easy to whip up and offers a delightful, creamy base perfect for a cozy meal.
Key Ingredients for Olive Garden Chicken Gnocchi Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1.5 cups cooked, shredded chicken (rotisserie chicken is perfect)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 (17.5-ounce) package refrigerated gnocchi (potato gnocchi)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh spinach (optional, for color and nutrients)
- Grated Parmesan cheese, for garnish (optional)
How to Make Olive Garden Chicken Gnocchi Soup:
This Olive Garden Chicken Gnocchi Soup recipe offers a hug in a bowl! It’s incredibly easy, bursting with savory flavors, and features tender gnocchi that soak up the luscious broth. With a prep and cook time of around 30 minutes, it’s a satisfying meal that won’t keep you in the kitchen all day.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. This initial sautéing builds a deep flavor base.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma will already start to fill your kitchen!
- Introduce Broth and Chicken: Pour in the chicken broth. Add the cooked, shredded chicken to the pot. Season with salt and freshly ground black pepper to your liking. Remember, you can always add more salt at the end.
- Simmer for Flavor: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 10-15 minutes. This allows the flavors to meld beautifully and the chicken to become even more tender.
- Cook the Gnocchi: Add the refrigerated gnocchi directly to the simmering soup. Cook according to the package directions, which usually takes about 3-5 minutes, or until the gnocchi float to the surface and are tender. Stir gently to prevent sticking.
- Enrich with Cream and Spinach: Stir in the heavy cream to create a rich, velvety texture. If you’re using fresh spinach, add it now and stir until wilted. This adds a beautiful pop of green and a boost of freshness.
- Taste and Adjust: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ensure the gnocchi are cooked through and the soup is heated evenly.
- Serve: Ladle the hot Olive Garden Chicken Gnocchi Soup into bowls. Garnish with grated Parmesan cheese, if desired, for an extra layer of savory goodness.
Why You’ll Love This Olive Garden Chicken Gnocchi Soup:
You’ll adore this Olive Garden Chicken Gnocchi Soup for its incredibly creamy and comforting texture, a true standout like its inspiration. It’s a fantastic way to replicate a beloved restaurant dish at home for a fraction of the cost, making it a smart and delicious choice. The tender gnocchi and savory chicken, infused with aromatic herbs, create a deeply satisfying flavor profile that will have you coming back for more, much like a warm hug from a bowl.
If you’ve ever craved that famous restaurant soup but wanted a delightful alternative to a heavier pot pie, this gnocchi version is your answer. It’s quicker, lighter, and just as soul-warming, offering a delightful experience that’s perfect for a weeknight dinner or a cozy weekend meal. Don’t delay – gather your ingredients and whip up this delightful Olive Garden Chicken Gnocchi Soup today!
Storing and Reheating Tips:
To store leftover Olive Garden Chicken Gnocchi Soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the gnocchi to become mushy. If the soup has thickened too much, you can add a splash of chicken broth or water to reach your desired consistency. For thawed frozen soup, allow it to thaw completely in the refrigerator overnight before reheating.
Final Thoughts:
This Olive Garden Chicken Gnocchi Soup delivers incredible comfort and flavor with minimal effort. Give it a try for a wonderfully satisfying meal that’s perfect for any occasion. You’ll be so glad you did!
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Olive Garden Chicken Gnocchi Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. This initial sautéing builds a deep flavor base.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 celery stalks
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma will already start to fill your kitchen!2 cloves garlic, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary
- Pour in the chicken broth. Add the cooked, shredded chicken to the pot. Season with salt and freshly ground black pepper to your liking. Remember, you can always add more salt at the end.6 cups chicken broth, 1.5 cups cooked, shredded chicken, Salt
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 10-15 minutes. This allows the flavors to meld beautifully and the chicken to become even more tender.
- Add the refrigerated gnocchi directly to the simmering soup. Cook according to the package directions, which usually takes about 3-5 minutes, or until the gnocchi float to the surface and are tender. Stir gently to prevent sticking.1 (17.5-ounce) package refrigerated gnocchi
- Stir in the heavy cream to create a rich, velvety texture. If you’re using fresh spinach, add it now and stir until wilted. This adds a beautiful pop of green and a boost of freshness.0.5 cup heavy cream, 0.25 cup fresh spinach
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ensure the gnocchi are cooked through and the soup is heated evenly.Salt
- Ladle the hot Olive Garden Chicken Gnocchi Soup into bowls. Garnish with grated Parmesan cheese, if desired, for an extra layer of savory goodness.Grated Parmesan cheese