Easy Olive Garden Chicken Gnocchi Soup

A warm bowl of chicken gnocchi soup that tastes just like the Olive Garden favorite is surprisingly easy to make at home, and it comes together in under thirty minutes. It is rich, creamy, and packed with that cozy, comforting flavor that makes this soup such a classic.

There is a reason so many people try to recreate restaurant favorites in their own kitchens. Cooking at home saves money, lets you make a big batch for leftovers, and means you can enjoy your favorite dishes without leaving the comfort of your couch or wrangling the whole family out the door when a craving strikes.

On a lazy weekend when everything lined up just right, this homemade version became the answer to that craving. With gnocchi tucked away in the freezer and the rest of the ingredients already waiting, it felt almost meant to be that this soup came together so effortlessly.

The result was a pot of soup that was every bit as satisfying as the restaurant version, with tender gnocchi and creamy broth in every spoonful. Best of all, nobody had to go anywhere, and there was plenty left over to enjoy all over again.

Easy Olive Garden Chicken Gnocchi Soup

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Olive Garden Chicken Gnocchi Soup is comforting, easy to make and super satisfying! This Soup is every bit as creamy and delicious as the restaurant version, made in less than 30 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3-4 boneless skinless chicken breasts - cooked and diced
• 1 stalk of celery - chopped
• ½ white onion - diced
• 2 teaspoons minced garlic
• ½ cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• salt and pepper - to taste
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cups half and half - see note
• 1 cup fresh spinach - roughly chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
2. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
3. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

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Notes

Milk: for even more creamy richness, swap one cup of the half and half for heavy cream.

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