Chicken Gnocchi Soup Olive Garden

Let me guess—you’ve been sitting at Olive Garden, slurping down their heavenly Chicken Gnocchi Soup, wondering if you could recreate this magic at home without signing up for culinary school? Well, grab your apron and that dusty pot you never use, because I’m about to make your copycat dreams come true!

Why This Recipe is Awesome

First off, this isn’t just any soup—it’s basically a warm hug in a bowl. It’s creamy without being heavy, packed with those adorable little potato pillows (that’s gnocchi for the uninitiated), and has just enough chicken to make it a legit meal. The best part? You can make it in your pajamas while binge-watching your favorite show, and it’ll still taste like you spent hours perfecting it. No need to tip your server or put on real pants!

Ingredients You’ll Need

Round up these suspects for your soup adventure:

• 1 tablespoon olive oil (the cheap stuff works fine—save your fancy oil for impressing dinner guests)
• 1 tablespoon butter (real butter, folks—this isn’t the time to count calories)
• 1 medium onion, diced (feel free to cry during this part, we all do)
• 3 carrots, peeled and diced (baby carrots work too if you’re feeling extra lazy)
• 3 celery stalks, diced (the vegetable that’s 90% water but somehow essential)
• 3 garlic cloves, minced (or more if you’re not planning on kissing anyone)
• 1/4 cup all-purpose flour (the magical thickening dust)
• 4 cups chicken broth (boxed is fine, homemade is you showing off)
• 2 cups half-and-half (because we’re adults who deserve nice things)
• 1 lb pre-cooked chicken breast, shredded (rotisserie chicken is your BFF here)
• 1 lb potato gnocchi (from the refrigerated section, unless you’re an overachiever)
• 1 cup fresh spinach, chopped (your token healthy ingredient)
• 1 teaspoon dried thyme (because fresh herbs are for people with gardens)
• 1/2 teaspoon dried oregano (see above)
• Salt and pepper to taste (you know how to season food, right?)
• 1/2 cup Parmesan cheese, grated (the real stuff, not that sawdust in the green can)

Step-by-Step Instructions

1. Heat the olive oil and butter in a large pot over medium heat. Don’t rush this by cranking up the heat—we’re making soup, not fighting fires.
2. Toss in your onion, carrots, and celery (the holy trinity of soup bases, FYI). Sauté for about 5-6 minutes until they’re soft but not mushy. Add garlic and cook for another 30 seconds until fragrant but not burnt. Burnt garlic is the culinary equivalent of a bad haircut—no coming back from it.
3. Sprinkle the flour over your vegetables and stir constantly for about a minute. It’ll look weird and pasty, but trust the process. This is your soup’s foundation—literally.
4. Slowly pour in your chicken broth while whisking like you’re trying to win a whisking competition. This prevents lumps, which are soup’s archenemy.
5. Add half-and-half, chicken, thyme, and oregano. Bring to a simmer (not a boil—simmering is just tiny bubbles, like your soup is quietly whispering secrets).
6. Drop in the gnocchi and cook according to package instructions, usually about 3-4 minutes. Don’t overcook them unless you enjoy eating mush.
7. Stir in the spinach and let it wilt for about a minute. Season with salt and pepper because bland soup is a crime against humanity.
8. Remove from heat and stir in the Parmesan cheese until melted. Serve immediately while it’s hot and you’re still proud of yourself.

Common Mistakes to Avoid

Even though this recipe is pretty forgiving (unlike my ex), here are some ways you might accidentally sabotage yourself:

• Boiling instead of simmering – This isn’t a race. Gentle bubbles make for creamy soup; rapid boiling makes for curdled disappointment.
• Overcooking the gnocchi – They cook fast! Set a timer or prepare to serve soup with disintegrated potato clouds.
• Using low-fat half-and-half – Just don’t. It’ll break and separate faster than a Hollywood marriage.
• Forgetting to season – Salt and pepper aren’t optional. They’re the difference between “Wow!” and “Meh.”
• Rushing the vegetable sauté – Those 5-6 minutes develop flavor. Skip this, and you’ll be wondering why your soup tastes like sad water.

Alternatives & Substitutions

Sometimes you need to improvise because who actually has every ingredient on hand?

• No gnocchi? Tortellini works great, or even small shell pasta if you’re really in a bind.
• Vegetarian? Skip the chicken, use vegetable broth, and maybe add some white beans for protein.
• No half-and-half? Mix whole milk with heavy cream (equal parts), or use evaporated milk in a pinch.
• Hate spinach? Kale works too, but you’ll need to cook it a bit longer. Or skip the greens entirely—I’m not the veggie police.
• Dairy-free? Coconut milk (the canned kind) makes it surprisingly good, with a slight tropical twist that oddly works.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes, but the gnocchi will continue soaking up liquid like a thirsty sponge. Either add the gnocchi when reheating or prepare yourself for extra-thick soup (which, honestly, is still delicious).

How long will this keep in the refrigerator?
About 3-4 days, stored in an airtight container. The soup thickens as it sits, so you might need to add a splash of broth when reheating.

Can I freeze this soup?
Technically yes, but should you? Cream soups get weird textures when frozen and thawed. If you must, freeze it before adding the half-and-half and add it fresh when reheating.

Is this healthier than Olive Garden’s version?
Probably not, but who cares? You made it yourself! That counts for something in the wellness department, right?

My soup isn’t thick enough. What now?
Mix a tablespoon of cornstarch with a tablespoon of cold water, then stir this slurry into your simmering soup. Instant thickness without the therapy!

Can I use those shelf-stable gnocchi instead?
You can, but they’re usually denser. Cook them separately according to package directions before adding them to your soup.

Final Thoughts

Congratulations! You’ve just mastered a soup that people pay good money for at Olive Garden. The next time someone asks “where should we eat?” you can smugly say, “Why go out? I make a mean Chicken Gnocchi Soup.” Then watch as your reputation as a kitchen wizard soars—all because you followed some instructions from a stranger on the internet.

Serve this with some crusty bread (store-bought is fine, we’re not monsters) and maybe a simple salad if you’re feeling fancy. Now go enjoy your creation while it’s hot, preferably in your comfiest clothes with zero judgment. You deserve it!