So, Let’s Talk About This Soup (And Why My Family Begs For It)

You know that comforting bowl of soup you sometimes get at Olive Garden—the Chicken Gnocchi one? Well, somewhere between my third bowl and a mad dash through the kitchen trying to recreate it on a soggy Tuesday, this recipe became sort of my thing. Actually, full honesty, the first time I made it, I dropped half the carrots on the floor (the dog was thrilled). But somehow, even with a little chaos, the result was enough to make my skeptical husband say, “Whoa, is this better than the real thing?” Maybe.

Why This Chicken Gnocchi Soup Just Works

I make this Olive Garden Chicken Gnocchi Soup whenever shops are out of those fancy rotisserie chickens or I’m honestly just craving carbs in a creamy broth (which, let’s be real, is often). My kids have literally fought over the last bowl, which I never thought would happen for any kind of soup. It’s warm, a bit rich but not heavy, and if you sneak extra spinach in, no one complains (well, sometimes my daughter catches me and picks it out, but I sneakily shovel some back in when she’s not looking).

What I secretly love—besides not paying for a whole restaurant meal—is that it feels super forgiving; maybe the gnocchi cooks a smidge too long, maybe the carrots are chunky instead of dainty matchsticks like they do at OG. It will still hit the spot, promise. And when you use leftover chicken or that bag of spinach that’s just about to go questionable, it’s practically a public service.

Here’s What You Need (and Yes, Substitutions are Fair Game)

2 cups cooked chicken, shredded or diced (I legit use any leftover chicken, rotisserie or even poached frozen breasts if I’m desperate. Oh, and sometimes turkey after the holidays—works fine!)
1 package (16 oz) potato gnocchi (store-bought is great; never once attempted homemade, and I don’t plan to)
1 medium yellow onion, diced (my grandma swore by sweet onions, but the regular works for me)
1–2 carrots, thinly sliced—pro tip: I’ve subbed in shredded carrots from a bag before in a pinch, still tasty
2 stalks celery, chopped (sometimes I use extra for crunch; leaves are welcome too)
3 cloves garlic, minced (or that jarred stuff, if you’re feeling lazy, no one will know)
4 cups chicken broth (in a real bind, I’ve mixed bouillon with water—nobody noticed, or at least they never said)
2 cups half-and-half (I’ve subbed in milk plus a splash of heavy cream, turns out decent. Plant-based milks, though? Not for me here…tried once, was weirdly sweet)
2 cups baby spinach, rough-chopped (or frozen spinach that’s been thawed and squeezed dry if fresh isn’t hanging around)
1 tablespoon olive oil (or just use butter for some extra depth—up to you)
Salt & Pepper to taste
¼ teaspoon dried thyme (fresh if you have it; if not, the dried jar from your spice graveyard is fine)
Parmesan, for serving (or skip it, but honestly, why would you?)

How To Make It—Steps, Missteps, and All

Grab a big soup pot (like, the biggest one you’ve got) and heat up the olive oil over medium. Dump in your onion, carrots, and celery. Stir occasionally until things get cozy and soft-ish, about 5-7 minutes. If they stick a bit, just splash some broth in—that’s what works for me.
Add the minced garlic and thyme. Sauté another minute until your kitchen smells amazing (this is when my kids start hovering to see if there’s bread coming, too).
Pour in chicken broth and half-and-half, crank the heat a tad so it begins to gently bubble. Not a raging boil—just a mellow simmer. I usually get distracted at this point, so keep one eye on it and—oh, don’t let it boil over (been there).
Stir in the chicken and gnocchi. Toss ‘em gently so you don’t splish hot soup. Let it all hang out for about 5-7 minutes, until the gnocchi are puffy and floating. Honest tip: if the gnocchi get a little mushy, still tastes good—just maybe don’t serve to Italians (kidding…sort of).
Add the spinach, a handful at a time, stirring until it wilts and cozies up to the broth. Adjust seasoning with salt, pepper—taste as you go. Actually, I always sneak a taste here while no one’s looking.
Ladle generously into bowls, finish with Parmesan, and eat while it’s piping hot. Toasted bread for dunking? Yes, please.

Notes I Wish Someone Had Told Me

Pre-chopped mirepoix (that celery, carrot, onion blend form the store) is a lifesaver if you’re short on time—or patience
Half-and-half sometimes does split if you crank the heat, but honestly, mine usually looks OK if I stir more. If it does curdle a bit, still edible, just less pretty.
I find the soup thickens up quite a bit as it sits—it’s basically stew consistency after a day in the fridge. Sometimes I just add a splash more broth when reheating.

Things I’ve Tried (And Maybe Shouldn’t Have)

Mushrooms: Savory, but distracted form the creamy vibes, so it’s a no from me.
Using store-bought rotisserie chicken: Absolute win—bonus points for less mess.
Subbing kale for spinach: It works if you chop it super-fine, but I once left it in big pieces and, yeah, a bit rubbery. Not my finest hour.

Do You Need Fancy Tools? Nah. But Here’s What Helps

A big heavy-bottomed pot (my so-called Dutch oven is always occupied with something else so I just use my oldest stockpot—still tickin’!)
Sharp-ish knife. If not, kitchen scissors do the trick for spinach—just don’t tell my chef friends
Ladle. Or in a pinch, a heat-safe mug will get soup into your bowl. Careful, though; learned that the hard way when I splashed myself.

How To Store—Not That There’s Ever Much Left

If you happen to have leftovers, pop them in an airtight container in the fridge for up to 3 days. Gnocchi gets a bit softer but honestly, my family basically inhales this stuff within 24 hours. To reheat, a saucepan works best—microwave in a pinch, but do it slowly or the dairy can separate. And if things look too thick, splash in a little broth or milk. Done!

Serving It Up—How We Roll

We love this with hunks of sourdough (my youngest just tears it up and dunks it right in—no shame). During cold weather, I’ll throw together a simple salad on the side (because, vitamins!). If I’m feeling “fancy”—air quotes intended—I’ll even toss some homemade garlic knots on the table. And once, for a potluck, I served it in bread bowls. Slightly overkill but got rave reviews.

Lessons Learned (Or, Please Don’t Make My Mistakes!)

Once, I tried adding gnocchi too early, and it absorbed almost all the broth. Soup turned into something like dumpling gravy. Delicious, but not what I was aiming for.
Don’t skip tasting as you go—sometimes store broth is super salty and you need to dial things back
Resist the urge to boil hard after adding cream! That’s how you end up with a weird, separated mess (only did that once… or twice)

Your Questions (Yes, I Actually Get Asked These!)

Can I make it ahead of time?
Yes, in fact, I actually think this tastes even better the next day, but the gnocchi will keep soaking up liquid. So you might need a splash more broth when you reheat. Or just call it stew and lean in!
Can I freeze it?
Honestly? I’ve tried and the gnocchi goes a bit weird and spongy on defrosting. So I wouldn’t recommend it unless you absolutely have to. Maybe try these freezing tips if you’re determined.
Can I use gluten-free gnocchi or dairy-free milk?
Gluten-free gnocchi works, though some brands get mushier than others (tried these with decent results). Dairy-free milk makes it thinner and a bit odd-tasting to me, but maybe your mileage will vary if you use something like oat creamer?
What about the classic Olive Garden salad?
Absolutely, go for it—sometimes I use their actually quite good bottled dressing, from the store (not sponsored, just obsessed).

So that’s the skinny on my homemade Olive Garden Chicken Gnocchi Soup. It’s rustic, forgiving, and best shared—but totally okay if you eat two bowls solo in your pajamas (done it, not ashamed). And if you want more soup inspiration, my personal favorite resource is Simply Recipes soup section—hasn’t steered me wrong (yet).