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Olive Garden Chicken Gnocchi Soup

Olive Garden chicken gnocchi soup with tender pillowy gnocchi in a creamy, herb-speckled broth and wilted spinach. Shredded chicken and diced carrots and celery make it hearty, while a quick flour-and-butter roux thickens for a silky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 cups cooked chicken, shredded Use cooked rotisserie chicken or leftover chicken.
  • 16 oz mini potato gnocchi Keep frozen or refrigerated until ready to add.
  • 2 cups fresh spinach Use fresh spinach; add at the end for bright color.
  • 2 carrots, finely diced
  • 2 celery, diced
  • 0.5 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour Helps thicken the broth into a creamy consistency.
  • 0.5 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.25 salt and pepper to taste Season at the end; adjust to preference.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables and build the roux
  1. Melt the butter in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring until the vegetables soften and turn glossy.
  2. Add the garlic, thyme, and rosemary, stirring for about 30 seconds at the same medium heat. Whisk in the flour and cook for 1 minute until smooth and lightly fragrant, with no visible dry flour.
Simmer and thicken
  1. Gradually add the chicken broth while whisking to prevent lumps. Simmer for 5 minutes until the mixture looks slightly thickened and coats a spoon.
  2. Add the heavy cream, whole milk, chicken, and gnocchi. Cook for 5-7 minutes at a gentle simmer until the gnocchi float and the broth looks creamy with small bubbles around the edges.
Wilt spinach and finish
  1. Stir in the spinach and cook for 2-3 minutes until wilted and bright green. Keep the heat at a low simmer so the soup stays smooth.
  2. Season with salt and pepper to taste. Stir well and let it sit for 1 minute off the boil so flavors blend.

Notes

For best texture, add the gnocchi and cook just until they float—overcooking can make them soft. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove until hot, adding a splash of milk if the soup thickens. Freezing is not recommended because the creamy base can separate. For a lighter option, use half-and-half instead of heavy cream for a similar creamy finish with fewer calories.