Introduction

Warm, aromatic, and irresistibly creamy, Creamy Olive Garden Chicken Gnocchi Soup brings restaurant-style comfort straight to your kitchen. Each spoonful delivers tender chicken, pillowy gnocchi, and a rich, herb-kissed broth that feels indulgent yet soothing. This soup stands out for its balance of creamy texture and fresh flavors, making it perfect for cozy nights or casual gatherings. When you crave Creamy Olive Garden Chicken Gnocchi Soup, this homemade version hits every nostalgic note. You’ll learn how to build flavor step by step, master the creamy base, and serve a soup that tastes just like your favorite restaurant classic.

Why You’ll Love This Recipe

There’s a reason Creamy Olive Garden Chicken Gnocchi Soup has a cult following. This recipe captures that signature richness while keeping the process simple and approachable. The gnocchi adds a soft, cloud-like texture that contrasts beautifully with juicy chicken and tender vegetables. Garlic and Italian herbs infuse the broth with depth, while cream smooths everything into a luxurious finish. You’ll love how quickly this soup comes together on a busy weeknight, yet feels special enough for guests. Unlike many creamy soups, this one never feels heavy. It delivers warmth without weighing you down. If you enjoy a creamy chicken gnocchi soup with balanced flavors and restaurant-quality results, this recipe belongs in your regular rotation.

Ingredients

To make Creamy Olive Garden Chicken Gnocchi Soup, you’ll need simple, well-balanced ingredients. Use 2 tablespoons olive oil for sautéing. Add 1 medium yellow onion, finely diced, plus 2 stalks celery and 1 medium carrot, both chopped small for even cooking. Include 3 cloves garlic, minced, for bold aroma. You’ll need 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces. For the broth, measure 4 cups (960 ml) low-sodium chicken broth and 2 cups (480 ml) heavy cream. Add 1 pound (450 g) potato gnocchi, shelf-stable or fresh. Finish with 2 cups fresh spinach, 1 teaspoon Italian seasoning, salt, black pepper, and a pinch of nutmeg for warmth.

Pro Tips

Perfecting Creamy Olive Garden Chicken Gnocchi Soup comes down to technique. First, sauté the vegetables slowly over medium heat. This builds a sweet, savory base without browning too fast. Second, season in layers. Add salt and pepper early, then adjust after the cream goes in. This keeps flavors balanced and prevents blandness. Third, cook gnocchi gently. Once added, simmer just until they float and turn tender. Overcooking causes them to break down and thicken the soup too much. If you want a lighter texture, stir in cream off the heat. These small details elevate the soup from good to unforgettable and give you that Olive Garden style chicken soup taste at home.

Instructions

Step 1
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Stir frequently and cook for about 5 minutes until the vegetables soften and release their aroma.

Step 2
Add minced garlic to the pot. Stir for 30 seconds until fragrant. Keep the heat moderate so the garlic stays sweet, not bitter.

Step 3
Add the chicken pieces. Season lightly with salt and black pepper. Cook for 4 to 5 minutes, stirring, until the chicken turns opaque on all sides.

Step 4
Pour in the chicken broth. Scrape the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle simmer.

Step 5
Stir in Italian seasoning and a pinch of nutmeg. Let the soup simmer for 10 minutes so the flavors meld.

Step 6
Add the gnocchi. Stir gently and simmer for 3 to 4 minutes, or until the gnocchi float and feel tender when tasted.

Step 7
Lower the heat and pour in the heavy cream. Stir slowly to create a smooth, creamy base without boiling.

Step 8
Add fresh spinach. Stir until wilted, about 1 minute. Taste and adjust seasoning as needed. Serve hot and enjoy your homemade Creamy Olive Garden Chicken Gnocchi Soup.

Variations

This Creamy Olive Garden Chicken Gnocchi Soup adapts easily to different preferences. For a lighter version, swap half-and-half for heavy cream. You’ll still get a creamy chicken gnocchi soup with less richness. For a dairy-free option, use full-fat coconut milk and olive oil instead of cream and butter. The flavor shifts slightly but remains comforting. Want extra protein? Add cooked Italian sausage for a heartier bowl. You can also turn this into a garlic pasta with bacon inspired soup by stirring in crispy bacon bits just before serving. Each variation keeps the soul of the dish intact while offering something new.

Storage and Serving

Store leftover Creamy Olive Garden Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often to maintain the creamy texture. Add a splash of broth or cream if it thickens too much. Serve this soup with warm breadsticks, crusty sourdough, or a simple green salad. For a restaurant-style presentation, garnish with grated Parmesan and cracked black pepper. This soup also pairs well with roasted vegetables or a light Caesar salad for a complete meal.

FAQs

Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken during the simmer stage to save time.

Can I freeze this soup?
Freezing isn’t ideal because cream and gnocchi change texture when thawed.

What gnocchi works best?
Shelf-stable potato gnocchi holds up well, but fresh gnocchi also works.

How do I thicken the soup?
Simmer a few extra minutes or mash a small portion of gnocchi in the pot.

Is this soup gluten-free?
Use gluten-free gnocchi to make it suitable for gluten-free diets.

Conclusion

This Creamy Olive Garden Chicken Gnocchi Soup is comfort food at its finest — rich, velvety, and packed with tender chicken and pillowy gnocchi. It’s the kind of dish that turns a simple dinner into a cozy, memorable moment, perfect for family meals or quiet nights at home.