If you’re craving bold flavors and ultimate comfort, this Better Than Olive Garden Chicken Gnocchi Soup is about to become a new household favorite. Creamy, loaded with pillowy-soft gnocchi and tender chicken, and brimming with vibrant vegetables, every spoonful brings cozy nostalgia with just a hint of restaurant-level decadence. Trust me, make it once and your kitchen will be filled with the delicious aroma and warmth that keeps everyone coming back for seconds.

Better Than Olive Garden Chicken Gnocchi Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Better Than Olive Garden Chicken Gnocchi Soup is how simple, wholesome ingredients come together to create unforgettable flavor. Each element, from savory aromatics to creamy dairy and fluffy gnocchi, works in harmony to make this soup extra special—swap or elevate as you please!

Butter: Lends a rich, comforting base flavor and helps the veggies become beautifully tender.
Olive oil: Provides a lush texture and perfectly balances the butter for browning your veggies.
Yellow onion: Adds gentle sweetness and depth that ties the whole soup together.
Garlic: Gives a punch of savory aroma—don’t be shy, it really shines here.
Celery: Brings freshness and a slight crunch, making each bite lively and satisfying.
Shredded carrots: Not only add lovely color, but their sweetness rounds out the soup’s flavors.
All-purpose flour: Creates a light roux for thickening, so your soup ends up creamy without being heavy.
Low-sodium chicken broth: The backbone of your soup—using a good one makes all the difference.
Cooked shredded chicken: Rotisserie or leftovers work great, ensuring the soup is both hearty and quick.
Half-and-half or whole milk: For that signature creamy texture; use whole milk for a lighter version or go rich with cream.
Potato gnocchi: These pillowy dumplings soak up all the broth’s flavor—simply irresistible!
Dried thyme: A classic Italian herb that adds subtle earthy notes.
Salt: Enhances every flavor—taste as you go for just the right balance.
Black pepper: For a gentle heat and touch of spice to offset all the creaminess.
Fresh spinach: Wilts into the soup, offering pops of color and a bit of fresh, leafy flavor.

How to Make Better Than Olive Garden Chicken Gnocchi Soup

Step 1: Sauté Your Aromatics

Set a Dutch oven or large pot over medium heat and add the butter and olive oil. Once melted, stir in your finely chopped onion, garlic, celery, and carrots. Let them cook together for about 5 or 6 minutes, until the onion looks translucent and the kitchen is filled with that irresistible aroma. This colorful veggie medley forms the essential flavor backbone for your Better Than Olive Garden Chicken Gnocchi Soup.

Step 2: Build the Roux

Sprinkle the flour right over your softened vegetables and stir constantly for one to two minutes. This creates a light roux, thickening the soup and setting you up for that perfectly creamy texture later. Don’t stop stirring—this keeps the roux smooth and prevents any floury lumps from forming.

Step 3: Add the Broth and Simmer

Slowly whisk in the chicken broth, ensuring your roux dissolves seamlessly. Raise the heat and bring everything to a gentle simmer. Let the soup thicken up for about five minutes, giving everything a chance to blend together and deepen in flavor.

Step 4: Stir in Chicken, Gnocchi, Dairy, and Seasonings

Add your cooked, shredded chicken, half-and-half (or whole milk), potato gnocchi, dried thyme, salt, and black pepper. Stir it all in so the gnocchi can begin soaking up those marvelous flavors and the soup takes on its signature creamy body. Simmer for 10 to 12 minutes, keeping an eye out for those gnocchi to float—your sign they’re cooked to blissful tenderness.

Step 5: Wilt in the Spinach

Finish your Better Than Olive Garden Chicken Gnocchi Soup by stirring in the chopped fresh spinach. Let it cook for just another minute or two, until the greens are wilted but still vibrant. Taste and add a final pinch of salt and pepper if needed, then get ready to ladle out bowlfuls of pure comfort.

How to Serve Better Than Olive Garden Chicken Gnocchi Soup

Garnishes

Bring your bowls to life with a flourish of fresh parsley, a generous dusting of grated parmesan, or even a crack of black pepper. A little drizzle of olive oil can create a gorgeous, glossy finish—these little touches elevate the homemade experience and play up the creamy, luxurious vibe of the soup.

Side Dishes

Crusty bread is a classic for soaking up that velvety broth and catching every last scrap of gnocchi. Pair with a bright, tangy side salad to balance the creaminess, or offer garlic breadsticks to capture that familiar Olive Garden feeling right at home. Your family and friends won’t miss the restaurant one bit!

Creative Ways to Present

For dinner parties, try serving your Better Than Olive Garden Chicken Gnocchi Soup in small bread bowls for an extra wow factor. Or, portion it into mugs for cozy, casual gatherings. A sprinkle of chopped fresh herbs or microgreens before serving makes each bowl look just as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover soup to an airtight container and refrigerate for up to three days. The flavors continue to deepen and meld, making next-day servings even more delicious. You might notice the soup thickens slightly in the fridge—that just makes it perfect for lunch!

Freezing

While you can freeze this soup, keep in mind that the gnocchi might soften more as it’s reheated. Cool your Better Than Olive Garden Chicken Gnocchi Soup completely, then freeze in individual portions for up to two months. Thaw in the fridge overnight for easy weeknight meals.

Reheating

Reheat gently in a saucepan over medium-low heat, adding a splash of broth or milk to loosen the consistency. Stir frequently to keep everything creamy. If using the microwave, heat in one-minute increments, stirring in between so yours is silky from the first spoonful to the last.

FAQs

Can I use pre-cooked gnocchi for this recipe?

Absolutely! Store-bought gnocchi works beautifully here—just drop them in as the recipe calls for, and they’ll cook up perfectly in the simmering broth.

What can I substitute for spinach?

If spinach isn’t your favorite, kale, Swiss chard, or even a mix of tender greens can easily step in. Just chop them a bit smaller if they’re tougher and add them during the last few minutes so they wilt but stay bright.

Is it possible to make Better Than Olive Garden Chicken Gnocchi Soup gluten-free?

Yes—simply swap the flour for your favorite gluten-free blend and use gluten-free gnocchi. Double-check all labels and you’re good to go!

Can I make this vegetarian?

Definitely! Use vegetable broth instead of chicken and substitute shredded rotisserie chicken with canned white beans for protein. The creamy texture and flavor remain comforting and delicious.

How can I make the soup even richer?

If you’d like to go all-in on indulgence, use heavy cream instead of half-and-half, and maybe throw in a handful of shredded parmesan just before serving for an extra-savory finish.

Final Thoughts

I can’t wait for you to taste just how special this Better Than Olive Garden Chicken Gnocchi Soup is. Cozy, crave-worthy, and easy to make, it’s a recipe to return to again and again—so treat yourself and your loved ones to a bowl, and let the comforting flavors speak for themselves!

Better Than Olive Garden Chicken Gnocchi Soup Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Better Than Olive Garden Chicken Gnocchi Soup recipe is a comforting and creamy soup that’s perfect for a cozy night in. Made with tender potato gnocchi, shredded chicken, and fresh spinach, this homemade soup is a delicious twist on the classic favorite.

Ingredients

Scale

Main Soup Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup diced celery
1/2 cup shredded carrots
1/4 cup all-purpose flour
4 cups low-sodium chicken broth

Additional Ingredients:

2 cups cooked shredded chicken (rotisserie or leftover)
1 1/2 cups half-and-half or whole milk
1 package (16 oz) potato gnocchi
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, roughly chopped

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté for 5–6 minutes until the vegetables are soft.
Create Roux: Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
Add Broth and Chicken: Slowly whisk in the chicken broth, then add the cooked chicken, half-and-half, gnocchi, thyme, salt, and pepper. Simmer for 10–12 minutes until gnocchi are soft.
Finish Soup: Stir in the chopped spinach and cook for another 1–2 minutes until wilted. Adjust seasoning if needed. Serve hot.