Olive Garden Chicken Gnocchi Soup Copycat

I still remember the first time I tried Olive Garden’s Chicken Gnocchi Soup – that first spoonful of creamy, dreamy goodness with pillowy soft gnocchi and tender chicken made me an instant fan. But let’s be honest, those unlimited breadsticks make it hard to stop at just one bowl! After one too many “just one more bite” moments, I knew I had to recreate this magic at home. My Olive Garden Chicken Gnocchi Soup Recipe captures everything we love about the original – the velvety broth, the way the gnocchi practically melt in your mouth, and that perfect balance of comfort and freshness from the spinach. Trust me, once you try this version, you’ll never wait in line for a table again!

Why You’ll Love This Olive Garden Chicken Gnocchi Soup Recipe

This soup checks all the boxes for the perfect cozy meal:

• Creamy dreaminess: That rich, velvety broth hugs every spoonful of gnocchi just right
• Comfort in a bowl: Warms you up from the inside out on chilly days
• Quicker than takeout: Ready in 40 minutes flat – faster than driving to the restaurant!
• Tastes like you’re there: All the Olive Garden flavor without leaving your kitchen
• Kid-approved: My picky eaters gobble up the soft gnocchi every time
• Leftovers magic: Tastes even better the next day (if it lasts that long!)

Ingredients for Olive Garden Chicken Gnocchi Soup

Here’s everything you’ll need to make this cozy soup taste just like the restaurant’s version. I’ve organized the ingredients so you can grab them easily while cooking:

• For the base: 2 tbsp olive oil, 1 cup diced onion (1 medium), 1 cup diced carrots (about 2 medium), 1 cup diced celery (2 stalks), 3 cloves garlic (minced)
• Protein punch: 1 lb boneless skinless chicken breast (cut into bite-sized pieces), turkey bacon (optional, for extra flavor)
• Creamy goodness: 4 cups chicken broth, 1 cup heavy cream, 1 cup whole milk
• Herb magic: 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp salt, 1/4 tsp black pepper
• The star: 16 oz potato gnocchi (store-bought works great!)
• Fresh finish: 2 cups fresh spinach (chopped, packed)

Pro tip: If you’re out of heavy cream, half-and-half works in a pinch. And don’t skip the fresh spinach – it adds that bright pop of color and freshness that makes this soup special!

How to Make Olive Garden Chicken Gnocchi Soup

Alright, let’s get cooking! I promise this soup comes together faster than you can say “unlimited breadsticks.” Here’s exactly how I make my go-to version that tastes just like the restaurant’s:

1. Start with the aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for about 5 minutes until they start to soften and smell amazing. (This is when my kitchen starts smelling like an Italian restaurant!)
2. Cook the chicken: Add your diced chicken and cook for about 6 minutes, stirring occasionally, until it’s no longer pink. Pro tip: If you’re adding turkey bacon for extra flavor, toss it in now!
3. Build your broth: Pour in the chicken broth, heavy cream, and milk. Sprinkle in the thyme, parsley, salt, and pepper – I like to give it a good whisk to make sure the herbs are evenly distributed.
4. Simmer time: Bring everything to a gentle simmer (not a boil!) and let it cook for about 10 minutes. This helps all those flavors become best friends.
5. Gnocchi magic: Now add your gnocchi – they only need 3-4 minutes to cook through. Watch them closely – overcooked gnocchi turns to mush! They’re ready when they float to the top.
6. Finish with greens: Finally, stir in the fresh spinach and cook just until it wilts, about 1-2 minutes. The spinach will go from bright green to darker green when it’s ready.

Tips for Perfect Olive Garden Chicken Gnocchi Soup

Here are my secret weapons for soup success:

• Store-bought gnocchi are totally fine – no need to make homemade unless you’re feeling fancy!
• Want a thicker broth? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last simmer.
• Fresh spinach is non-negotiable for that pop of color and freshness – it makes all the difference.
• Taste and adjust seasoning right before serving – sometimes it needs an extra pinch of salt.

Ingredient Substitutions & Notes

This recipe is wonderfully flexible – here are my favorite swaps when I’m improvising:

• For a lighter version: Use half-and-half instead of heavy cream, or even whole milk if you’re really cutting back (though it won’t be as rich).
• Greens switch-up: Kale works great instead of spinach – just remove those tough stems first. Baby spinach? Even better – no chopping needed!
• Protein options: Swap chicken thighs for breast if you prefer, or use shredded rotisserie chicken to save time.
• Broth boost: Vegetable broth keeps it meat-free, while beef bacon adds deeper flavor than turkey bacon.
• Gnocchi note: Shelf-stable gnocchi lasts forever in the pantry, but fresh refrigerated ones cook faster.

Remember: The best soup happens when you make it your own!

Serving Suggestions for Olive Garden Chicken Gnocchi Soup

Oh, how I love dressing up this soup for a complete meal! My family always asks for warm, crusty bread on the side – perfect for soaking up every last drop of that creamy broth. A simple side salad with zesty Italian dressing balances the richness beautifully. Don’t skip the finishing touches: a shower of freshly grated Parmesan cheese adds salty depth, while a sprinkle of chopped parsley gives it that restaurant-worthy pop of color. For special occasions, I’ll even add a few crumbles of crispy turkey bacon on top – it’s that extra touch that makes everyone feel like we’re dining out!

Storing and Reheating Olive Garden Chicken Gnocchi Soup

Here’s the good news – this soup keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always do it gently on the stove over low heat with a splash of chicken broth to bring back that luscious creaminess. One word of warning – the gnocchi will keep absorbing liquid, so they’ll get softer over time. If you want that perfect pillowy texture again, just toss in a handful of fresh gnocchi during reheating. Trust me, it’s worth the extra minute for that just-made taste!

Olive Garden Chicken Gnocchi Soup Nutritional Information

Here’s the scoop on what’s in each comforting bowl (and why I don’t feel guilty going back for seconds!): A single 1.5-cup serving packs about 420 calories with 25g protein to keep you full. You’ll get 22g fat (10g saturated) from that luscious creamy broth, plus 35g carbs (3g fiber) from the gnocchi and veggies. Sodium comes in around 850mg – perfect balance for flavor without overdoing it. Remember, these numbers are estimates – your exact amounts will dance a bit depending on your specific ingredients. But honestly? When something tastes this good, who’s counting?!

FAQs About Olive Garden Chicken Gnocchi Soup

Got questions? I’ve got answers from all my trial-and-error with this recipe!

• Can I freeze this soup?
  Oh honey, I wish! The cream separates when frozen and turns grainy. Trust me – I learned this the hard way. Your best bet is to enjoy it fresh or refrigerated for up to 3 days.
• Can I use dried herbs instead of fresh?
  Absolutely! I actually prefer dried thyme and parsley here – they hold up better in the creamy broth. Just remember to use half the amount (1/2 tsp each) since dried herbs are more concentrated.
• How do I make this gluten-free?
  Easy peasy! Just swap regular gnocchi for gluten-free gnocchi (most stores carry them now). Double check that your broth is GF too – some brands sneak in wheat.
• Why did my gnocchi get mushy?
  You probably cooked them too long! Those little potato pillows only need 3-4 minutes – they’ll float when ready. Pro tip: Undercook them slightly if you plan to have leftovers.

That’s it, soup lovers! Now grab your pot and get cooking – I can’t wait to hear how your version turns out in the comments below!

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