Olive Garden Chicken Gnocchi Soup

So, you’re craving that creamy, cozy Olive Garden Chicken Gnocchi Soup but don’t feel like changing out of your pajamas or leaving the house?

Yeah, same. Why pay $12 for one bowl when you can make a whole pot of it at home that tastes just as good—if not better—and possibly brag about it later?

This copycat recipe is comfort food in a bowl: rich, hearty, and ready to hug your taste buds like an Italian grandma who missed you.

Grab your spoon (and maybe your stretchy pants)—we’re diving in.

Why This Recipe is Awesome

• It’s stupidly easy. Seriously, if you can stir a spoon, you can make this soup.
• It tastes restaurant-quality—creamy, dreamy, and packed with flavor.
• Budget-friendly. One batch costs less than two bowls at Olive Garden.
• Perfect for leftovers (if there are any).
• And honestly? It’s so comforting it should come with a warning label: “May cause excessive happiness and sudden naps.”

Ingredients You’ll Need

Here’s your VIP lineup for soup greatness:

• 🐔 2 cups cooked chicken, shredded or diced (rotisserie chicken = zero effort win)
• 🧈 2 tbsp butter (the real stuff, please—don’t even think about margarine)
• 🧅 1 small onion, chopped finely
• 🥕 1 cup carrots, sliced thinly
• 🌿 1 cup celery, chopped
• 🧄 3 cloves garlic, minced (more if you want vampire protection)
• 🌾 ¼ cup all-purpose flour (for thickening that luscious base)
• 🥛 2 cups half-and-half (or milk + cream combo)
• 🍗 4 cups chicken broth (low-sodium if you’re feeling responsible)
• 🍃 1 cup spinach, roughly chopped
• 🍠 1 pound potato gnocchi (store-bought = sanity saved)
• 🧂 Salt & pepper, to taste
• 🧀 Optional: a sprinkle of Parmesan cheese because cheese = happiness

Step-by-Step Instructions

1. Sauté the veggies.
   In a large pot, melt butter over medium heat. Toss in onion, carrots, and celery. Sauté until everything smells amazing (about 5 minutes).
2. Add the garlic.
   Stir it in and cook for 30 seconds—just long enough to make your kitchen smell like an Italian restaurant.
3. Make the roux (fancy term, simple step).
   Sprinkle flour over the veggies. Stir for about a minute until it looks a little pasty. Don’t panic—that’s good!
4. Add the liquids.
   Slowly pour in your chicken broth while whisking like your life depends on it. Then add the half-and-half. Boom—creamy base achieved.
5. Let it simmer.
   Add the cooked chicken and let everything hang out on medium-low heat for 10–15 minutes. The flavors need bonding time.
6. Toss in the gnocchi.
   Cook them right in the soup for 5–6 minutes until they float to the top. It’s like watching tiny potato clouds rise to heaven.
7. Add spinach & seasoning.
   Toss in the spinach and let it wilt. Taste test—add salt, pepper, or even a pinch of Italian seasoning if you’re feeling extra.
8. Serve & slurp.
   Ladle it into bowls, sprinkle some Parmesan, and prepare for food nirvana.

Nutritional Facts

Nutrient	Per Serving (1 cup)
Calories	~320 kcal
Protein	22g
Carbohydrates	24g
Fat	15g
Fiber	2g
Sodium	640mg
Sugar	4g

Nutritional Note:
This soup is a beautiful balance of protein, carbs, and creamy satisfaction. The chicken gives you lean protein, the gnocchi adds cozy carbs, and the spinach sneaks in some greens (so you can feel slightly virtuous about it). IMO, it’s basically a hug for your insides—with fewer calories than most takeout options.

Common Mistakes to Avoid

• ❌ Forgetting to whisk the broth slowly. You’ll end up with lumpy soup—and no one likes a flour clump surprise.
• ❌ Overcooking the gnocchi. They’ll go from fluffy to mushy faster than you can say “Olive Garden.”
• ❌ Using skim milk. Look, if you’re making creamy soup, commit. No half measures.
• ❌ Not seasoning enough. Taste as you go! This isn’t a guessing game—it’s your masterpiece.
• ❌ Skipping spinach. That green stuff actually adds freshness and color. Plus, Popeye would be proud.

Alternatives & Substitutions

• 🥬 No spinach? Swap with kale or even chopped zucchini.
• 🧄 Garlic-sensitive? Use roasted garlic for a mellow flavor.
• 🍶 No half-and-half? Mix equal parts milk and cream. Or go dairy-free with coconut milk (for a subtle sweetness).
• 🍗 No chicken? Try turkey, tofu, or even shredded rotisserie leftovers.
• 🥔 No gnocchi? Substitute small pasta like orecchiette or ditalini—but, honestly, gnocchi is the star.

👉 Personal take: once you taste it with real gnocchi, you’ll never go back. It’s like switching from dial-up to Wi-Fi.

FAQ (Frequently Asked Questions)

1. Can I use pre-cooked rotisserie chicken?
Absolutely. It’s a time-saver, and the flavor’s already great. Lazy cooks unite!

2. Can I freeze this soup?
You can, but the cream might separate a bit. Reheat gently and stir—it’ll come back to life.

3. What’s the best gnocchi brand?
Trader Joe’s or De Cecco are top-tier. But hey, if it’s shaped like a pillow and made of potato, it’ll work.

4. Can I make it gluten-free?
Yup. Just use gluten-free gnocchi and substitute cornstarch for flour. Easy peasy.

5. How long does it last in the fridge?
About 3–4 days, sealed tight. (If it lasts that long before you eat it all.)

6. Can I make it in a slow cooker?
Totally! Add everything except the gnocchi and spinach for 4 hours on low, then toss them in at the end.

7. Is it okay to add bacon?
Okay? It’s mandatory if you love yourself.

Final Thoughts

So, there you have it—your very own Olive Garden Chicken Gnocchi Soup, made right in your kitchen without the endless breadsticks temptation. It’s cozy, creamy, and ridiculously easy. You’ll feel like a pro chef… minus the stress, plus the stretchy pants.

Now go impress someone—or just treat yourself. Because let’s be honest, you deserve this bowl of happiness.