Delicious Olive Garden Chicken Gnocchi Soup (A 30-Minute Copycat!)

In the realm of iconic restaurant dishes, there are few that evoke such a universal feeling of cozy, creamy comfort as the Chicken Gnocchi Soup from Olive Garden. It is a masterpiece of textures and flavours—a velvety, herb-infused broth filled with tender shredded chicken, vibrant vegetables, and, of course, those delightfully soft, pillowy potato gnocchi. It's the kind of soup that feels like a warm hug in a bowl, a go-to choice for diners seeking a satisfying and luxurious meal. The immense popularity of this dish has turned it into a culinary legend, inspiring a legion of home cooks to embark on the quest to replicate its magic, with countless copycat recipes flooding Pinterest, TikTok, and food blogs everywhere.

This article is the definitive guide to ending that quest with a resounding, delicious success. We have meticulously researched and combined the best elements of the most popular and highly-rated copycat recipes to bring you a version that is not only incredibly authentic but also astonishingly easy to make. Forget the notion that a soup this creamy and flavourful must be a complicated, all-day affair. This streamlined, one-pot recipe comes together in under 30 minutes, making it the perfect solution for a busy weeknight when you're craving something truly special without the stress. We will walk you through each step, from building the aromatic flavour base to achieving the perfect creamy consistency and cooking the gnocchi to pillowy perfection. Get ready to create a soup so cozy and delicious, you'll swear it's even better than the original.

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1. The Anatomy of a Comfort Classic

Before we dive into the recipe, let's understand the components that make this soup so beloved. While it's often associated with Italian cuisine due to the gnocchi, the creamy, chicken-soup-base is a distinctly American comfort classic. The magic lies in the symphony of its parts:

• The Creamy Broth: This is the heart of the soup. It's not just a simple cream soup; it's a flavourful, savoury chicken broth that has been enriched and thickened to a luxurious, velvety consistency.

• The Pillowy Gnocchi: Gnocchi are soft, tender dumplings, traditionally made from potatoes. They provide a delightful, slightly chewy texture that is unlike any other pasta or dumpling.

  
  

• The Tender Chicken: Shredded chicken adds hearty, lean protein, making the soup a satisfying and well-rounded meal.

• The Aromatic Vegetables: A classic mirepoix of onion, carrots, and celery forms the essential flavour foundation, providing a subtle sweetness and depth.

  
  

• The Final Flourish: Fresh spinach is wilted in at the end, adding a touch of vibrant colour, freshness, and nutrients that cut through the richness of the creamy broth.

  
  

2. Understanding Gnocchi: The Star of the Show

For many, gnocchi are the most intriguing and essential part of this soup. So, what exactly are they?

Gnocchi (pronounced NYOH-kee) are a classic Italian dumpling. As detailed by culinary historians at Saveur, while the most famous version is made with potatoes, they can also be made from semolina, ricotta, or even breadcrumbs. The word is thought to derive from nocca, meaning "knuckles," referring to their small, lump-like shape.

Cooking Gnocchi Perfectly: The key to perfect gnocchi, whether in a soup or with a sauce, is to avoid overcooking them. As a guide from An Italian in my Kitchen explains, you'll know they are cooked when they float to the surface of the liquid. Once they float, they are done. Cooking them for too long will cause them to break down and become mushy or gummy. In this soup, they are added near the end and simmered gently for just a few minutes until they are perfectly tender.

Which Gnocchi to Use?

• Shelf-Stable/Dried: This is the most common type found in the pasta aisle of the grocery store. It's convenient, has a long shelf life, and works perfectly in this recipe.

  
  

• Fresh/Refrigerated: Found in the refrigerated section, these are often a bit more tender and may cook even more quickly.

• Frozen: These also work well. Do not thaw them before adding to the soup; simply add them straight from the freezer and allow a few extra minutes for them to cook.

3. The Flavour Foundation: Mirepoix and a Roux

Like many great soups, this one starts with two fundamental culinary techniques that build incredible depth of flavour from the very beginning.

• The Mirepoix (or Soffritto): As we've explored in our Minestrone Soup guide, this trio of onion, celery, and carrots is the aromatic base of countless recipes. Sautéing them in butter until they are soft and fragrant releases their natural sweetness and creates a complex flavour foundation.

• The Roux: A roux is a thickening agent made from equal parts fat (in this case, the butter from sautéing the vegetables) and flour. By sprinkling the flour over the cooked vegetables and stirring for a minute, you are cooking out the raw flour taste and creating a paste. When you then slowly add the chicken broth, this roux will dissolve and thicken the liquid, creating the creamy, velvety body of the soup.

  
  

4. Delicious Olive Garden Chicken Gnocchi Soup: A Step-by-Step Guide

This one-pot recipe is designed for ease and speed without sacrificing a single drop of flavour. By using time-saving ingredients like rotisserie chicken, you can have this incredible soup on the table in less than 30 minutes.

Yields: 6-8 servings Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:

• 4 tablespoons unsalted butter

  
  

• 1 cup diced yellow onion

  
  

• 1 cup diced celery

  
  

• 1 cup shredded or matchstick carrots

  
  

• 2 tablespoons minced garlic (about 4-5 cloves)

  
  

• ¼ cup all-purpose flour

  
  

• 4 cups low-sodium chicken broth

  
  

• 2 cups heavy cream (or half-and-half for a lighter version)

  
  

• 1 (16-ounce) package potato gnocchi (shelf-stable, fresh, or frozen)

  
  

• 2 cups cooked, shredded chicken (a rotisserie chicken is perfect)

• 3 cups fresh baby spinach

• 1 teaspoon Italian seasoning

• ½ teaspoon rubbed sage

• 1 tablespoon balsamic vinegar (the secret ingredient!)

• Salt and freshly ground black pepper, to taste

• Freshly chopped parsley, for garnish (optional)

Step-by-Step Instructions:

1. Build the Aromatic Base:

   • Step 1: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.

     
     

   • Step 2: Add the diced onion, celery, and shredded carrots. Season with a generous pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

     
     

   • Step 3: Stir in the minced garlic, Italian seasoning, and rubbed sage. Cook for another minute until fragrant.

2. Create the Creamy Broth:

   • Step 4: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for about one minute to cook out the raw flour taste. This creates your roux.

   • Step 5: While stirring, slowly pour in the chicken broth. Continue to stir, scraping up any flavourful browned bits from the bottom of the pot, until the flour has completely dissolved and the mixture is smooth.

     
     

   • Step 6: Stir in the heavy cream.

3. Simmer and Combine:

   • Step 7: Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to maintain the simmer.

   • Step 8: Add the uncooked potato gnocchi and the shredded chicken to the pot. Stir gently to combine.

     
     

   • Step 9: Let the soup simmer gently over medium-low heat for about 3-5 minutes. The gnocchi are done when they are tender and have floated to the surface. Be careful not to overcook them.

     
     

4. Finish and Serve:

   • Step 10: Turn off the heat. Stir in the fresh baby spinach and the balsamic vinegar. The residual heat will wilt the spinach perfectly in about a minute. The balsamic vinegar is a crucial final touch that brightens all the rich, creamy flavours.

   • Step 11: Taste the soup and season generously with salt and pepper until the flavours pop.

   • Step 12: Ladle the hot soup into bowls and garnish with freshly chopped parsley, if desired.

5. Pro Tips for Perfect Gnocchi Soup

This recipe is straightforward, but these expert tips will ensure it turns out perfectly every single time.

• Time-Saving Hacks: Using a store-bought rotisserie chicken is the ultimate shortcut. Many grocery stores also sell pre-chopped mirepoix (onion, carrot, and celery) in the produce section, which can cut your prep time down to almost nothing.

• Don't Overcook the Gnocchi: This is the most important rule. Gnocchi cook very quickly. As soon as they float, they're ready. Overcooked gnocchi will become gummy and can start to disintegrate into the soup.

• The Secret Ingredient: Don't skip the balsamic vinegar! It might seem like a strange addition to a creamy soup, but a splash of acid at the end is a classic chef's trick. It cuts through the richness of the cream and makes all the other savoury and herbal flavours in the soup taste brighter and more distinct.

• Layer Your Seasoning: Notice that the recipe calls for seasoning with salt and pepper at different stages. This technique of layering seasoning as you build the soup results in a more deeply and evenly seasoned final product than just adding it all at the end.

6. Perfect Pairings: Completing Your Olive Garden Experience at Home

A bowl of this cozy soup is a meal in itself, but to create the full restaurant experience, here are some perfect accompaniments.

• Bread, Bread, and More Bread: This creamy soup is begging for something to be dipped into it. The obvious choice is a batch of copycat Olive Garden Breadsticks. Alternatively, a loaf of crusty Italian bread or some soft, buttery Herb Crescent Rolls would be divine.

• A Crisp Side Salad: To balance the richness of the soup, a simple, crisp salad is the perfect partner. Recreate the full experience by serving it with a homemade version of the famous Olive Garden Salad.

  
  

• A Hearty Sandwich: For an ultimate comfort food pairing, serve a half-portion of the soup alongside a gooey grilled cheese sandwich. This Air Fryer Pesto Grilled Cheese would be a fantastic gourmet option.

7. A Call to Action: Sourcing Your Soup Essentials

Having a few key items on hand makes this recipe even easier.

• For the Perfect Pot: A high-quality, heavy-bottomed Dutch oven is the ideal vessel for making this soup. It conducts heat evenly, preventing scorching, and can go from stovetop to table for serving. You can find excellent options from brands like Le Creuset, Staub, or more affordable choices on Amazon.

  
  

• For Time-Saving Ingredients: Look for rotisserie chicken and pre-chopped mirepoix in the prepared foods and produce sections of your local supermarket.

  
  

• For Quality Gnocchi: While any brand of shelf-stable gnocchi will work, exploring the refrigerated section for fresh gnocchi from brands like DeLallo can elevate the texture even further.

8. Conclusion: The Ultimate Comfort in a Bowl

The Olive Garden Chicken Gnocchi Soup is a modern classic for a reason. It delivers a perfect trifecta of creamy, hearty, and flavourful that satisfies on every level. This copycat recipe proves that you don't need to leave your home to enjoy this iconic dish. In fact, with the freshness of your own ingredients and the love of a home-cooked meal, this version might just become your new favourite. In less than 30 minutes, you can transform a handful of simple ingredients into a pot of luxurious, comforting soup that is perfect for a busy weeknight, a cozy weekend, or any time you need a delicious, soul-warming meal.

For more comforting meal ideas, explore this Easy Creamy Vegan Mushroom Pasta or the crowd-pleasing Easy and Romantic Weeknight Vegan Marry Me Pasta. For a unique twist, these Easy Korean Bulgogi Mushrooms or Easy Mushroom Sandwich Melts are fantastic options. Finally, for a healthy and satisfying meal, The Viral Dense Bean Salad, the Easy Simple Summer Veg and Chickpea Traybake, and this Delicious Oxtail Stew are always winners.

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Frequently Asked Questions (FAQs)

1. How do I store and reheat leftover chicken gnocchi soup? Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally. The soup may thicken in the fridge, so you can add a splash of chicken broth or cream to loosen it up as it reheats.

   
   

2. Can I freeze this soup? It is generally not recommended to freeze creamy soups that contain potato gnocchi. The cream can separate upon thawing, and the gnocchi can become very mushy. This soup is best enjoyed fresh.

   
   

3. Can I make this soup vegetarian? Yes! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. To add some extra protein and bulk, you could stir in a can of cannellini beans or chickpeas at the end.

   
   

4. My soup isn't thick enough. How can I fix it? If you'd like a thicker soup, you can create a "slurry." In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of cold water until smooth. Slowly stir this mixture into the simmering soup and let it cook for another minute or two until it has thickened.

   
   

5. I don't have heavy cream. Can I use milk instead? You can use half-and-half or whole milk in a pinch, but the soup will not be as rich or creamy. Heavy cream is what gives the soup its signature luxurious texture.

6. Can I make this soup gluten-free? Yes, but you will need to find gluten-free potato gnocchi, which are available at many grocery stores. You will also need to substitute the all-purpose flour with a gluten-free all-purpose flour blend to create the roux.

7. What other vegetables can I add to this soup? This soup is very versatile! Finely chopped mushrooms, red bell pepper, or even corn would be delicious additions. You could also use chopped kale instead of spinach. Add heartier vegetables along with the mirepoix.

8. Can I use raw chicken instead of a rotisserie chicken? Absolutely. You can dice one pound of boneless, skinless chicken breast or thighs and sauté them in the pot after the mirepoix has softened. Cook until the chicken is browned and cooked through, then proceed with the recipe as written. Alternatively, you can poach the chicken breasts in the broth before you start, then shred them and set them aside.

9. What is "rubbed sage"? Rubbed sage is a type of dried sage that has a fluffy, almost cotton-like texture. It's made by rubbing the dried sage leaves rather than grinding them. It has a less potent but more nuanced flavour than ground sage. If you only have ground sage, use about half the amount called for.

10. What is the best way to chop the mirepoix for this soup? For the most authentic texture, the vegetables should be finely chopped or even shredded. The Olive Garden version uses very fine, matchstick-cut carrots. You can achieve this by using a food processor with a shredding disc or by simply dicing the vegetables very finely by hand.