Homemade Olive Garden Chicken Gnocchi Soup Cozy 30-Minute Comfort for Busy Nights

Looking for a warm, creamy meal that feels like a hug after a long day? This Homemade Olive Garden Chicken Gnocchi Soup hits that spot. It’s creamy, tender, and packed with soft gnocchi, shredded carrots, spinach, and little bites of chicken in a rich, buttery broth. Think velvety texture, mild herbs, and a touch of nutmeg that makes every spoonful feel special.

Make this when you want a quick family favorite, simple pantry cooking, or something cozy to meal-prep for the week. If you like copycat restaurant recipes, you might also enjoy this Marry Me Chicken Soup for a similar comfort-food vibe.

Why You’ll Love This Recipe

• Ready in about 30 minutes
• Made with common pantry ingredients
• Great for family dinners and leftovers
• Easy to adapt for dietary needs

Ingredients For the Soup

• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 28 ounces chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup carrots, finely shredded
• 1 cup spinach leaves, coarsely chopped
• 1 cup chicken breast, cooked and diced
• 16 ounces package ready-to-use gnocchi of Homemade Olive Garden Chicken Gnocchi Soup

Step-by-Step Instructions of Homemade Olive Garden Chicken Gnocchi Soup

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Sauté the onion and celery until soft, about 5 minutes.
3. Add the garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the veg and stir to form a roux; cook 1–2 minutes to remove raw flour taste.
5. Slowly whisk in the half-and-half, then pour in the chicken broth while whisking to keep the mixture smooth.
6. Add the dried thyme, parsley flakes, and nutmeg (if using). Bring to a gentle simmer and let thicken for 5–7 minutes.
7. Stir in the shredded carrots and simmer 3–4 minutes until they soften.
8. Add the gnocchi and cooked diced chicken, then simmer according to gnocchi package directions (usually 3–5 minutes) until the gnocchi float and are tender.
9. Fold in the chopped spinach and cook 1 minute until wilted. Taste and season with salt and black pepper.
10. Ladle into bowls and enjoy hot a drizzle of olive oil or a sprinkle of grated Parmesan is lovely.

Tips for Success

• Use full-fat half-and-half for the creamiest texture skim versions thin the soup.
• Whisk slowly when adding liquids to avoid lumps in the roux.
• Don’t overcook the gnocchi cook until they float and are tender, then stop.
• If soup gets too thick after resting, thin with a splash of broth or milk when reheating.

Substitutions & Variations of Homemade Olive Garden Chicken Gnocchi Soup

To Make It Vegan/Gluten-Free:

• Use dairy-free milk (canned full-fat coconut milk or unsweetened cashew milk) and a dairy-free butter substitute.
• Replace all-purpose flour with gluten-free flour blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.
• Swap chicken for white beans or tofu and use gluten-free gnocchi (many grocery stores carry them).

Variations:

• Add sliced mushrooms with the onions for extra umami.
• Stir in a spoonful of pesto at the end for fresh herb flavor.
• Swap spinach for kale (tough stems removed) for a heartier green.
• Mix in sun-dried tomatoes for a bright, tangy note.

Storage Instructions of Homemade Olive Garden Chicken Gnocchi Soup

Refrigerator: Store in an airtight container for up to 3–4 days. Gnocchi will soak up broth over time; add a little extra broth when reheating.

Freezer: This soup can be frozen, but gnocchi texture may change. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Make-Ahead: Cook the base soup (without gnocchi) and cool. Store the soup and gnocchi separately in the fridge. When ready to eat, reheat the soup and add gnocchi and cooked chicken to finish.

Frequently Asked Questions (FAQ) of Homemade Olive Garden Chicken Gnocchi Soup

How do I thicken the soup if it’s too thin?

• Simmer a bit longer to reduce, or whisk a small spoon of cornstarch with cold water and stir it in, then simmer until thickened.

Can I use frozen gnocchi?

• Yes. Add a minute or two to the cooking time; watch until they float and feel tender.

Will the soup separate when reheated?

• Reheat gently over low heat, stirring often. Avoid high heat to prevent curdling. Adding a splash of broth helps bring it back together.

Final Toughts

This Homemade Olive Garden Chicken Gnocchi Soup is simple, comforting, and perfect for busy weeknights or a cozy weekend meal. It brings that classic restaurant vibe right to your kitchen with easy steps and friendly ingredients. Try it, then come back and tell me how it turned out leave a comment and a star rating to help others decide.

Homemade Olive Garden Chicken Gnocchi Soup

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This creamy, comforting chicken gnocchi soup is perfect for busy nights, featuring tender gnocchi, savory chicken, and a rich broth.

• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

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• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 28 ounces chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup carrots, finely shredded
• 1 cup spinach leaves, coarsely chopped
• 1 cup cooked and diced chicken breast
• 16 ounces package ready-to-use gnocchi

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Instructions

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Sauté the onion and celery until soft, about 5 minutes.
3. Add the garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir to form a roux; cook 1–2 minutes to remove the raw flour taste.
5. Slowly whisk in the half-and-half, then pour in the chicken broth while whisking to keep the mixture smooth.
6. Add the dried thyme, parsley flakes, and nutmeg (if using). Bring to a gentle simmer and let thicken for 5–7 minutes.
7. Stir in the shredded carrots and simmer 3–4 minutes until they soften.
8. Add the gnocchi and cooked diced chicken, then simmer according to gnocchi package directions (usually 3–5 minutes) until the gnocchi float and are tender.
9. Fold in the chopped spinach and cook 1 minute until wilted. Taste and season with salt and black pepper.
10. Ladle into bowls and enjoy hot with a drizzle of olive oil or a sprinkle of grated Parmesan.

Notes

Use full-fat half-and-half for the creamiest texture. Store leftovers in an airtight container, and thin with broth or milk when reheating if needed.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Paleo