There’s something special about a soup that feels both comforting and filling, and Olive Garden’s chicken gnocchi soup has nailed that balance.

It’s rich, creamy, and full of tender chicken and pillowy gnocchi. If you’ve had this dish at the restaurant and couldn’t get enough, now you can enjoy it at home, whenever you want.

This homemade version gives you all the flavors you love, but without the wait or the cost of dining out. And don’t worry—it’s simple to make.

No fancy skills needed, just a handful of ingredients and a little time. Whether you’re looking to warm up after a busy day or impress family and friends, this soup is sure to do the trick.

Olive Garden Chicken Gnocchi Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup celery, thinly sliced
• 1 cup carrots, thinly sliced
• 2-3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 teaspoon Italian seasoning
• 2 tablespoons + 2 teaspoons chicken base or chicken bouillon powder
• 6 cups water
• 16 ounces potato gnocchi
• ½ cup grated Parmesan cheese
• ½ cup fresh cream
• 2 cups cooked chicken, chopped or shredded
• 1 cup fresh basil leaves, chopped

Instructions

1. Heat a large soup pot (6-8 quarts) over medium heat. Add olive oil or butter and let it warm up. Once hot, toss in the chopped onions, celery, carrots, and minced garlic. Stir everything together and sauté for 2 to 3 minutes.
2. Stir in the flour and Italian seasoning. Cook for another 1-2 minutes to let the flour combine well with the vegetables.
3. Pour in the chicken base and water. Stir everything together and cover the pot. Let it come to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until the vegetables are soft. (If using raw chicken breasts, simmer for at least 15-20 minutes. Remove the chicken to shred it before adding the gnocchi.)
4. Remove the lid and stir in the gnocchi. Let the soup simmer for 2-4 minutes, until the gnocchi starts to rise to the top. Then, add the Parmesan cheese, fresh cream, and shredded chicken. Stir everything well to melt the cheese into the soup.
5. Add the fresh chopped basil leaves. Taste the soup and add salt and pepper if needed. If you like a thicker soup, let it simmer for an additional 3-5 minutes. Serve warm and enjoy!

Variations Of Olive Garden Chicken Gnocchi Soup

You can easily mix things up and add your own twist to this recipe. Here are some fun variations to try:

• Swap the Chicken: Use turkey, beef, or even a plant-based protein like tofu or tempeh for a different flavor.
• Use Different Vegetables: Try adding spinach, zucchini, or sweet potatoes for a fresh take.
• Switch the Gnocchi: If you prefer, use tortellini or any other pasta you like.
• Make it Spicy: Add some red pepper flakes or a chopped jalapeño to give it a little heat.
• Go Dairy-Free: Use coconut milk or almond milk instead of cream and skip the cheese to make it dairy-free.

How To Keep Gnocchi From Getting Soggy In Soup?

Gnocchi can sometimes absorb too much liquid and get soggy if it cooks too long in the soup. Here’s how to avoid that:

• Add Gnocchi Last: Only add gnocchi to the soup in the final 2-4 minutes of cooking, once the broth and vegetables are ready.
• Don’t Overcook: Gnocchi cooks quickly, so don’t let it sit in the soup too long. Once it floats to the top, it’s done.
• Serve Immediately: If you’re making the soup in advance, keep the gnocchi separate and add it just before serving to avoid it becoming mushy.
• Stir Gently: Stir the soup carefully to avoid breaking the gnocchi into pieces, which can make it feel soggy.

What To Serve With Chicken Gnocchi Soup?

Here are a few options that pair perfectly with your soup:

• Freshly baked bread
• A simple side salad (like Caesar or mixed greens)
• Garlic breadsticks
• A light vegetable or fruit salad
• Steamed vegetables like broccoli or green beans

How To Store Chicken Gnocchi Soup?

Proper storage helps keep your soup fresh for later. Here’s what you need to know:

• In the Refrigerator: Store leftover soup in an airtight container for up to 3 days.
• In the Freezer: It’s best to freeze the soup without the gnocchi, as it can become mushy when reheated. Freeze the broth and vegetables separately for up to 3 months.
• Reheating: When reheating, add fresh gnocchi or your choice of pasta to avoid soggy gnocchi. Heat over low to medium heat and stir occasionally.