Why You’ll Love Olive Garden‑Style Chicken Gnocchi Soup Recipe

This recipe brings together tender cooked chicken, soft potato gnocchi, crisp‑chopped vegetables, and a rich, velvety broth. The result is both hearty enough for a satisfying dinner and comforting enough for a chilly night in. You’ll love how the spinach adds a fresh touch, the thyme adds a subtle herb flavor, and the half‑and‑half gives that restaurant‑style creaminess—without being overly heavy or fussy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3‑4 boneless skinless chicken breasts, cooked and diced
1 stalk celery, chopped
½ white onion, diced
2 teaspoons minced garlic
½ cup shredded carrots
1 tablespoon olive oil
4 cups low sodium chicken broth
Salt and pepper, to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half‑and‑half (see note)
1 cup fresh spinach, roughly chopped

Directions

Heat the olive oil in a large pot over medium heat. Add the chopped celery, onion, garlic, and shredded carrots. Sauté for about 2‑3 minutes, until the onions become translucent.
Add in the cooked, diced chicken, the chicken broth, salt, pepper and thyme. Bring the mixture to a boil.
Once boiling, gently stir in the potato gnocchi. Boil for about 3‑4 minutes, then reduce the heat and simmer for about 10 minutes.
Stir in the half‑and‑half and the chopped spinach. Cook for another 1‑2 minutes until the spinach is wilted and everything is heated through.
Taste and adjust seasoning (salt, pepper) as needed. Serve hot and enjoy!

Servings and timing

This recipe makes 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes, for a total of 30 minutes.

Variations

For extra creaminess, replace 1 cup of the half‑and‑half with heavy cream.
Swap the gnocchi for small pasta shapes (like mini shells or ditalini) if you can’t find gnocchi.
Add mushrooms (such as baby bella) in the sauté step for an earthy flavor.
Use leftover roasted turkey in place of chicken for a fun twist.
Add a dash of nutmeg or paprika for subtle warming spice.
For a lighter version, use whole milk instead of half‑and‑half, but note the texture will be thinner.

Storage/Reheating

Let any leftover soup cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened too much in the fridge, stir in a splash of chicken broth or milk to loosen it. Do not freeze with the gnocchi, as it may become mushy—if you anticipate freezing, consider storing the gnocchi separately and adding it fresh when reheating.

FAQs

What kind of cooked chicken works best?

Ideally, use boneless, skinless chicken breasts that have been cooked and diced. You can sauté them with olive oil, salt and pepper until done. Shredded rotisserie chicken also works but may have a slightly different texture.

Can I make this in a slow cooker?

Yes — sauté the veggies first, then add the cooked chicken, chicken broth, salt, pepper and thyme to the slow cooker. Cook on low for about 3‑4 hours. In the last hour add the gnocchi; just before serving stir in the half‑and‑half and spinach and let the spinach wilt.

Can I use frozen gnocchi?

Absolutely. Frozen gnocchi works just fine. Just follow the cook time given for the gnocchi and ensure it’s heated through before serving.

Is it okay to use regular milk instead of half‑and‑half?

You can, but the soup will be less rich and creamy. If using milk, you might consider thickening the soup with a small amount of flour or cornstarch slurry, or simmering a bit longer to reduce some liquid.

How do I thicken the soup if it seems too thin?

Simmer it a few minutes longer uncovered to reduce liquid. Alternatively, mix a teaspoon of cornstarch or flour with cold water, stir into the soup, and cook a minute or two until it thickens.

Can I make this ahead of time?

You can prep the veggies and cook the chicken ahead of time, then assemble and cook the soup when ready to eat. However, for best texture of the gnocchi and spinach, it’s best to add them just before serving.

Can I freeze the leftovers?

Freezing isn’t ideal with gnocchi—it can get mushy when thawed and reheated. If you must freeze, consider leaving out the gnocchi, freeze the broth‑chicken‑veggie base, then add fresh gnocchi when reheating.

What can I serve with this soup?

A simple green salad, some crusty bread or garlic breadsticks, or even a side of roasted vegetables complement it nicely.

How do I store leftovers to maintain texture?

Store in an airtight container in the fridge for up to 3 days. When reheating, warm gently and add a splash of broth or milk if needed to loosen any thickening. Reheat on the stovetop rather than in the microwave for best texture.

Can I increase the servings?

Yes, you can double or triple the recipe ingredients to serve more people. Just ensure your pot is large enough and keep the ratios of broth, half‑and‑half, and gnocchi consistent for the right texture and flavor.

Conclusion

This Olive Garden‑style chicken gnocchi soup is a perfect blend of comforting and convenient. With tender chicken, pillowy gnocchi, a creamy broth, and fresh spinach, it hits all the right notes for an easy weeknight meal that still feels a little special. The prep is simple, the cook time is modest, and the result is something the whole family can enjoy. Give it a try—and maybe stash a loaf of crusty bread or some garlic breadsticks to round out the meal.