Olive Garden Chicken Gnocchi Soup

This Olive Garden Chicken Gnocchi Soup is so creamy and comforting! It’s an easy healthy one-pot recipe that’ll become your new favourite.

I couldn’t resist making a copycat version of this creamy Olive Garden classic. It’s cozy, comforting, and all made right at home.

Why you’ll love this recipe

• One-pot wonder: Everything cooks in a single pot, making it simple, fast, and easy to clean up.
• Comfort in a bowl: Creamy, hearty, and satisfying! It’s perfect for a cozy night in.

Ingredients and substitutions

• Olive oil – any neutral cooking oil works, like avocado, canola, or sunflower oil.
• Chicken breast – swap for rotisserie chicken, turkey breast, or sausage if you prefer.
• Yellow onion – white onion or shallots work well too.
• Celery – use carrots or leeks as an aromatic substitute.
• Garlic – fresh minced garlic is best; jarred minced garlic works in a pinch.
• Flour – use your favourite gluten-free flour if you need a gluten-free version.
• Carrot matchsticks – shredded or diced carrots work fine.
• Parmesan cheese rind – you can leave this out if need be, but it adds amazing flavour.
• Chicken broth – vegetable broth can be used instead.
• Gnocchi – any small pasta like orzo or mini shells can work, though cooking time may vary.
• Heavy cream – half-and-half for a lighter option. Dairy-free alternatives work, but soup will be less creamy.
• Baby spinach – kale would also be delicious.
• Parmesan cheese – optional topping; nutritional yeast works for a dairy-free option.

How to make chicken gnocchi soup

Step 1: Cook the chicken.

Brown the chicken cutlets in a pot, then let them rest before dicing into pieces.

Step 2: Sauté the veggies.

Sauté the onions, celery and garlic until softened, then sprinkle with flour and toss to combine. Add the carrots, salt and pepper, parmesan cheese rind, chicken broth and diced chicken.

Step 3: Simmer then add the gnocchi.

Simmer the soup and add the gnocchi during the last 5 minutes of cooking time.

Step 4: Add the cream and spinach.

Remove the parmesan rind then stir in the heavy cream and spinach.

Step 5: Cook for another minute.

Step 6: Serve and enjoy!

Sprinkle some parmesan cheese over top and serve.

Frequently asked questions

Can I make this soup dairy free?

You can try making this soup dairy free by leaving out the parmesan cheese rind and substituting the heavy cream for a dairy-free milk or cream. Keep in mind that the soup won’t be as creamy and will have a slightly different taste, but you can definitely give it a try!

Should you cook gnocchi before adding it to soup?

There’s no need to pre-cook the gnocchi before adding it to the soup. Just add it to the pot during the last 5 minutes of cooking time and it will cook right in the soup.

Can you use leftover or rotisserie chicken?

Yes! If you want to cut down on prep time, you can use any leftover chicken or rotisserie chicken. You can skip the first step of the recipe and dice the cooked chicken into bite-sized pieces, then add it to the soup along with the carrots, parmesan cheese rind and chicken broth.

Storing and reheating

Storing: Store any leftovers in airtight containers in the fridge for up to 3 days. Keep in mind the gnocchi will absorb liquid as it sits, so it may be softer when reheated.

Reheating: Reheat on the stovetop over medium heat or in the microwave for 1–2 minutes. Stir in a little extra broth or water if needed to loosen the soup.

Freezing: Cream-based soups don’t freeze well after cream and gnocchi are added. To freeze, prepare the soup up through step 3 (without adding gnocchi, heavy cream, or spinach) and let it cool completely. Freeze in airtight containers for up to 3 months.

Defrosting and reheating: Thaw the soup in the fridge overnight. Bring it to a simmer on the stovetop, then add gnocchi and cook 5 minutes. Stir in heavy cream and spinach and cook 1 more minute.