Olive Garden Chicken Gnocchi Soup
December 28, 2023
The 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.
Table of Contents
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.
Expert tips.
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. Once the finish is done, simply reduce the heat to low and allow it to simmer for an additional 30 minutes or so. It makes all the difference.
Storing leftovers.
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.
Looking for other comforting recipes?
Check out some of our other popular, cozy recipes here:
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Olive Garden Chicken Gnocchi Soup
Ingredients
- 16 ounces potato gnocchi uncooked
- 2 large chicken breasts cooked and shredded
- 8 cups water
- 3 cups half and half
- 2 Tablespoons Olive oil
- 8 Tbs. unsalted butter
- 2 cups fresh spinach chopped
- 2 cups freshly shredded Parmesan plus additional for serving
- 6 ounces Better Than Bouillon Organic Chicken Base
- 1/4 cup all-purpose flour
- 1/4 cup fresh parsley finely chopped
- 1/2 teaspoon cracked black pepper and sea salt plus 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
- Add butter, olive oil and mirepoix mix to the large, heavy bottomed Dutch oven or soup pot. Cook over medium heat for 5 minutes until translucent and fragrant.2 Tablespoons Olive oil, 8 Tbs. unsalted butter, 1 large yellow onion, 2 large carrots, 2 celery sticks, 6 cloves garlic
- Sprinkle all-purpose flour over the veggies. Mix to combine and cook for about 5 minutes.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, uncooked gnocchi and chopped spinach. Feel free to substitute the gnocchi for diced potatoes.16 ounces potato gnocchi uncooked, 2 large chicken breasts cooked and shredded, 8 cups water, 3 cups half and half, 2 cups fresh spinach, 6 ounces Better Than Bouillon Organic Chicken Base
- Turn down to medium heat for a slow simmer and cook for about 20-25 minutes until the gnocchi floats to the top (or the potatoes are easily pierced with a fork) and the spinach is wilted and cooked down.
- 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 plus additional
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 Disclaimer11 Comments
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Patricia
Hi Adina! Thank you for the lovely review. We’re happy to hear you’ve enjoyed this recipe on repeat. 🙂
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Hillary LaMay
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!-
Patricia
I couldn’t have received a more amazing review! Thank you so much for trusting our recipes with your family! 🙂
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Diana
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!! -
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Dre’
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!-
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Shannon
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! -
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Kathy
A family staple in our dinner rotations! Thank you for the step by step photos and detailed instructions.
Made this soup multiple times. Perfect all year round but especially during the fall season.