Creamy Olive Garden Loaded Chicken Gnocchi Soup Recipe Easy and Delicious

Introduction

It was one of those chilly evenings when the wind seemed to sneak through every crack, and all I wanted was something warm and comforting without a fuss. Honestly, I was skeptical at first—gnocchi in a soup? That felt a bit unusual. But the craving for Olive Garden’s famous creamy chicken gnocchi soup had been bugging me for a while. I kept thinking, “Could I really pull off that creamy, cozy texture at home?” So, on a whim, I threw together a version using some pantry staples and frozen gnocchi that were hanging out in the back of the fridge. To my surprise, that bowl of soup turned out to be pure magic—rich, loaded with chunks of tender chicken, spinach, and those pillowy gnocchi that just melt in your mouth.

It quickly became my go-to when the weather turned grim or when I needed a quick dinner that felt like a hug in a bowl. The creamy base, the savory chicken, and just the right amount of garlic and herbs made it a recipe that sticks around long after the first spoonful. The best part? It’s ridiculously easy to make even on the busiest days, and it never fails to impress guests or satisfy picky eaters. There’s something quietly satisfying about simmering this soup on the stove and knowing that comfort is just minutes away.

That first time, I realized this recipe wasn’t just another knockoff—it was a keeper. It’s the kind of dish that makes you slow down, savor, and appreciate the little moments. And honestly, once you try this creamy Olive Garden loaded chicken gnocchi soup, you might find yourself making it again and again, just like I did.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 40 minutes—perfect for those weeknights when you want something hearty without the hassle.
• Simple Ingredients: Most are pantry staples or things you can easily grab at the store; no exotic items needed.
• Perfect for Cozy Dinners: This soup is the ultimate comfort food for fall and winter evenings, or anytime you need a little warmth.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and loaded flavors—it’s a guaranteed hit at family dinners or casual get-togethers.
• Unbelievably Delicious: The combination of creamy broth, tender chicken, spinach, and soft gnocchi creates a next-level comforting experience.
• What Sets This Recipe Apart: Instead of just plain broth and gnocchi, this version is loaded with extra veggies and a perfectly balanced blend of herbs and spices, creating a homemade feel that’s way better than any takeout version I’ve tried.
• Emotional Connection: This soup brings a feeling of homey comfort, the kind that makes you close your eyes and sigh after the first bite—just the kind of recipe you want in your rotation.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most ingredients are easy to find and can be swapped out if needed.

• Chicken: 2 cups cooked chicken breast, shredded or diced (I often use rotisserie chicken for convenience)
• Gnocchi: 1 pound (450g) store-bought potato gnocchi (I prefer DeLallo brand for its pillowy texture)
• Vegetables:
  • 2 cups fresh baby spinach (can substitute with kale or frozen spinach)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (adds that essential savory punch)
• Liquids:
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup half-and-half or heavy cream (use coconut cream for dairy-free)
• Butter: 3 tablespoons unsalted butter, for sautéing
• Flour: 3 tablespoons all-purpose flour (for thickening; gluten-free flour works too)
• Cheese: 1/2 cup grated Parmesan cheese (freshly grated gives the best flavor)
• Herbs & Spices:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional, for subtle heat)

For substitutions: If you want a lighter version, swap half-and-half with whole milk, but the soup won’t be quite as creamy. For dairy-free, use almond or oat milk with a thickener like cornstarch. You can also swap out the fresh spinach for frozen if that’s what you have on hand.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Ideal for even heat distribution and sautéing the veggies before simmering the soup.
• Wooden spoon or silicone spatula: For stirring without scratching your pot.
• Measuring cups and spoons: For precision with liquids and spices.
• Knife and cutting board: Essential for prepping veggies and chicken.
• Whisk: Helpful for mixing the flour into the butter to make the roux smoothly.

If you don’t have a Dutch oven, a large deep skillet with a lid works fine, just keep an eye on the heat to avoid burning. For budget-friendly options, I’ve used enamel-coated cast iron pots that do the job without breaking the bank. Taking care of your tools by hand washing and drying immediately will keep them in good shape for many soups to come.

Preparation Method

1. Prep the veggies and chicken: Dice the onion, carrots, and celery into small, even pieces (about 1/4 inch). Mince the garlic. Shred or dice cooked chicken into bite-sized pieces. This should take about 10 minutes.
2. Sauté the vegetables: In your large pot, melt 3 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook, stirring often, until softened and fragrant (about 5-7 minutes). Add the garlic in the last minute to prevent burning.
3. Make the roux: Sprinkle the flour over the cooked veggies and stir constantly for 2 minutes. This will thicken the soup and give it that creamy texture. You’ll notice the mixture turning slightly golden and smelling nutty.
4. Add the broth: Slowly pour in 4 cups of chicken broth, whisking as you go to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. This step lets the soup thicken nicely and the flavors meld.
5. Add chicken and gnocchi: Stir in the cooked chicken and gnocchi. Cook until the gnocchi floats to the top and is tender, about 4-5 minutes. Keep the heat moderate to avoid overcooking or mushy gnocchi.
6. Finish with cream and spinach: Stir in the half-and-half (or cream) and fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the soup is heated through but not boiling.
7. Season and serve: Add thyme, basil, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed. Stir in Parmesan cheese until melted and creamy.

Pro tip: If the soup becomes too thick, add a splash of broth or water to loosen it up. Also, avoid boiling after adding cream to prevent curdling. The aroma at this point is downright irresistible, and the texture should be silky with tender gnocchi and juicy chicken.

Cooking Tips & Techniques

When making creamy soups like this one, patience with the roux is key. Rushing this step often leads to lumps or a raw flour taste. Stir constantly and let the flour cook long enough to lose its powdery flavor.

Another tip: Use fresh Parmesan cheese rather than pre-grated for better melting and flavor. I once tried subbing with shredded mozzarella—it was okay but lacked that signature tang the Parmesan brings.

Don’t overcook the gnocchi. They cook quickly and can turn gummy if left too long. Adding them toward the end and watching for when they float is your best bet.

For multitasking, prep your veggies while the broth simmers to save time. Also, shredded rotisserie chicken keeps this recipe a breeze on busy days.

Lastly, seasoning is a moving target—start with less salt and add gradually, especially if your broth is already salted. It’s easier to add than fix a salty mess!

Variations & Adaptations

• Vegetarian Version: Skip the chicken and use vegetable broth. Add extra mushrooms or white beans for protein and heartiness.
• Low-Carb Twist: Replace gnocchi with cauliflower gnocchi or small cooked cauliflower florets to reduce carbs while keeping texture.
• Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the sautéed veggies for heat.
• Dairy-Free Option: Use coconut cream or cashew cream and a dairy-free cheese alternative. Swap butter for olive oil.
• Personal Favorite: I like to toss in a handful of sun-dried tomatoes for a subtle tang that cuts through the creaminess beautifully.

Serving & Storage Suggestions

This creamy Olive Garden loaded chicken gnocchi soup is best served hot, right from the pot, with a sprinkle of extra Parmesan and fresh cracked black pepper on top. It pairs wonderfully with crusty bread or a simple green salad to balance the richness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi may soak up more liquid over time, so stir in a splash of broth or cream when reheating to restore that silky texture. Reheat gently on the stove over medium-low heat to prevent curdling.

If you want to freeze it, remove the gnocchi first and freeze the soup base separately. Add fresh gnocchi when reheating for the best texture. Flavors actually mellow and blend beautifully after sitting overnight, so this soup tastes even better the next day.

Nutritional Information & Benefits

Per serving (approximate): 350 calories, 25g protein, 15g fat, 30g carbohydrates.

This soup is a balanced meal with lean protein from chicken, fiber and vitamins from spinach and veggies, and energy-boosting carbs from gnocchi. Using fresh spinach adds iron and antioxidants, supporting overall health.

With options for dairy-free and low-carb adaptations, it fits a variety of dietary needs. Just watch the sodium content if using store-bought broth—opting for low-sodium helps keep it heart-friendly.

From a wellness perspective, this creamy chicken gnocchi soup feels indulgent but doesn’t stray too far from nourishing home cooking, making it a smart choice for comfort food lovers.

Conclusion

This creamy Olive Garden loaded chicken gnocchi soup recipe is the kind of dish that feels special without requiring hours in the kitchen. It’s cozy, comforting, and packed with flavors that hit the spot every single time. Whether you’re feeding the family or craving a quiet night in, you can customize it easily to suit your tastes and dietary needs.

For me, it’s become a little ritual—something I turn to when I want a taste of warmth and satisfaction. I hope you find it just as comforting and delicious. If you try it, I’d love to hear how you made it your own or any tweaks you found useful. Cooking is always better when shared, don’t you think?

So, grab your pot and get ready for a bowl of pure comfort—you deserve it.

Frequently Asked Questions

Can I use frozen gnocchi for this soup?

Yes! Frozen gnocchi works well and cooks quickly. Just add it near the end of cooking and watch for them to float to the top.

How can I make this soup dairy-free?

Swap the butter for olive oil, use coconut or cashew cream instead of half-and-half, and choose a dairy-free cheese alternative or skip the cheese altogether.

Is it okay to use leftover cooked chicken?

Absolutely. Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly and saves time.

How do I prevent the soup from becoming too thick after refrigerating?

Gnocchi absorbs liquid as it sits. When reheating, stir in a little broth or cream to loosen the soup to your desired consistency.

Can I freeze this soup?

Yes, but it’s best to freeze the soup base without the gnocchi. Add fresh gnocchi when reheating for the best texture.

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