The Olive Garden soup of your dreams.
I know this may be controversial to say but you can make Olive Garden Chicken Gnocchi Soup at home and even better. My version is just as comforting, creamy and nostalgic. It’s a soul-satisfying choice for any soup enthusiast.
Why you'll love my recipe.
Hearty and Cozy
If comfort food had a mascot, this soup would be it!
Made in one pot
Now that’s my kind of recipe. Easy prep and easy clean up.
What is gnocchi?
Gnocchi has its origins in Italy, derived from the Italian word “nocca” meaning knuckle. Gnocchi known for its soft, doughy dumpling texture that is typically made with potatoes, flour and sometimes eggs, cheese and other add-ins. The dough rolled into small, bite size pieces often with ridges to catch sauces, and is boiled or pan-fried.
Where can I buy gnocchi?
Gnocchi can be found in the dried pasta isle or freezer section at any local grocery store. For this recipe, we recommend using shelf-stable, dried gnocchi. You may also make homemade gnocchi. Recipe coming soon!
How long should I cook gnocchi?
Gnocchi can get mushy when overcooked. Once they float, it’s ready to eat!
What can I use instead of gnocchi?
If you don’t have gnocchi or want to switch things up, these other substitutes are just as delicious!
Tortellini
Like gnocchi, tortellini adds a soft, chewy texture to soups. Tortellini can absorb soup flavors too!
Orzo
Orzo cooks quickly and adds a tender bite without overpowering the soup.
Potato cubes
Since gnocchi is potato based, substituting with potato cubes provides a similar, starchy texture. Adjust the cooking time as needed until potatoes are fork tender.
Cauliflower
For a low carb option, cauliflower florets work great!
Chickpeas or white beans
Protein packed and hearty.
How to make Olive Garden Chicken Gnocchi Soup.
Cook the mirepoix
In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add butter and mirepoix. Stir to combine and cook over medium heat for about 5 minutes until translucent and fragrant.
Make the roux
Sprinkle flour over the veggies. Mix to combine and cook for about 5 minutes. It will thicken and feel stiff. That’s normal.
Boil
Slowly add the water and half and half. Cover over medium-high heat and bring to a rolling boil, then add Better Than Bouillon, cooked chicken breast and chopped spinach. Turn down to medium heat for a slow simmer and cook for about 20-25 minutes. Then, add gnocchi and cook until it floats to the top (or the potatoes are easily pierced with a fork) and the spinach is wilted and cooked down.
Garnish
Turn off the heat, add freshly grated parmesan and minced parsley. Season with freshly cracked black pepper and sea salt to taste. Best served hot.
Expert tips from my test kitchen.
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Use rotisserie chicken
Using store bought rotisserie chicken is a great time saving hack and all the seasonings used in the chicken will yield even more flavor to your soup.
Don’t be afraid to let it simmer
It’s true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
How to store and reheat leftover soup.
Although we love making soup in large quantitates to enjoy throughout the week, not all soups age well. Once the chicken gnocchi soup has cooled, refrigerate for 2 to 3 days but keep in mind, the gnocchi may start to turn mushy. Re-heat on the stovetop until warm to desired temperature. Add a splash of broth or water if the soup has thickened.
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Olive Garden Chicken Gnocchi Soup
Ingredients
- 16 ounces potato gnocchi uncooked
- 2 large chicken breasts cooked and shredded
- 5 cups water
- 2 cups half and half
- 1/2 cup unsalted butter
- 2 cups fresh spinach chopped
- 2 cups freshly shredded Parmesan plus additional for serving
- 3 Tablespoons Better Than Bouillon Organic Chicken Base
- 1/4 cup all-purpose flour for the roux
- 1/4 cup fresh parsley finely chopped
- 1/2 teaspoon cracked black pepper and sea salt additional, to taste
For the mirepoix:
- 1 large yellow onion chopped
- 2 large carrots diced, cubed or shredded
- 2 celery sticks chopped
- 6 cloves garlic minced
Instructions
- In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add butter and mirepoix. Stir to combine and cook over medium heat for about 5 minutes until translucent and fragrant.1/2 cup unsalted butter, 1 large yellow onion, 2 large carrots, 2 celery sticks, 6 cloves garlic
- Sprinkle flour over the veggies. Mix to combine and cook for about 5 minutes. It will thicken and feel stiff. That's normal.1/4 cup all-purpose flour
- Slowly add the water and half and half. Cover over medium-high heat and bring to a rolling boil, then add Better Than Bouillon, cooked chicken breast and chopped spinach.2 large chicken breasts, 5 cups water, 2 cups half and half, 2 cups fresh spinach, 3 Tablespoons Better Than Bouillon Organic Chicken Base
- Turn down to medium heat for a slow simmer and cook for about 20-25 minutes. Then, add gnocchi and cook until it floats to the top (or the potatoes are easily pierced with a fork) and the spinach is wilted and cooked down.16 ounces potato gnocchi
- Turn off the heat, add freshly grated parmesan and minced parsley. Season with freshly cracked black pepper and sea salt to taste. Best served hot.2 cups freshly shredded Parmesan plus additional for serving, 1/4 cup fresh parsley, 1/2 teaspoon cracked black pepper and sea salt
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
I love this soup recipe. I think it’s so much better than the one at Olive Garden. Better ingredients for sure!
Yay!! Thank you, Alina. We think so too. 🙂
Made this soup multiple times. Perfect all year round but especially during the fall season.
Hi Adina! Thank you for the lovely review. We’re happy to hear you’ve enjoyed this recipe on repeat. 🙂
This was the first of Patricia’s recipes I made! Wow it was easy to follow, absolutely delicious, and made a ton! My middle school daughter is in her soup era, and loves bringing it in her thermos for lunches. It was fun introducing her to this one— and her friends were jealous all week. She even said, “for my next birthday let’s make soup for my friends!” How can you argue with that? Needless to say, I was sharing the recipe with my entire community!
I couldn’t have received a more amazing review! Thank you so much for trusting our recipes with your family! 🙂
Literally THE best soup ever, this is one of our favorite ones from Olive Garden and I can confirm it is even better than theirs plus we love having leftovers and this soup makes a lot!!
Hi Diana, thank you so much! I’m glad to meet another soup lover!
I just want to make sure I am reading this right…. The recipe calls for 8 oz of better than bouillon. As in the entire jar? Thanks!
Yes, that’s correct.
Wow this is absolutely delicious! Only note would be to not include all of the Better than Boullion as I found it made it way too salty for my taste. Otherwise so simple and a perfect satisfying cozy soup!
Hi Shannon, thank you for the kind review! I’m happy to hear you enjoyed it. 🙂
A family staple in our dinner rotations! Thank you for the step by step photos and detailed instructions.