INTRODUCTION
Olive Garden Chicken Gnocchi Soup is creamy, warm, and full of mild flavors. This version keeps the soul of the restaurant bowl but makes it easy at home. It is a great, lighter option that still feels rich. The soup is easy to make for meal prep and works as a high protein meal when you use extra chicken. If you enjoy classic chicken bowls, you will like this copycat and other chicken soup recipes on the site for more ideas.
This article explains a simple way to make the soup. It also shows healthy swaps and storage tips. You will learn how to keep protein high, add more veggies, and make a lighter version for those who watch calories.
WHY YOU WILL LOVE THIS RECIPE
- Quick to make on weeknights. It takes about 30 minutes hands-on time.
- Great for meal prep. The soup stores well and reheats fast.
- A lighter option that still tastes creamy. Use low-fat milk or less cream to cut calories.
- High protein meal when you add more chicken or choose lean rotisserie meat.
- Good for weight loss when served with a side salad and portion control.
The recipe uses simple pantry items. It gives a balance of protein, carbs, and some fiber when you add spinach or extra vegetables. That balance helps with steady energy and can be diabetic-friendly if you watch portion size and choose smaller servings of gnocchi.
HOW TO MAKE Olive Garden Chicken Gnocchi Soup
This section walks you through the soup in plain steps. Keep things ready before you start. Chop the onion, shred the chicken, and measure the broth.
EQUIPMENT NEEDED
- Non-stick stock pot or large soup pot
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater (if you want fresh Parmesan)
- Ladle and bowls for serving
Ingredients You’ll Need :
1 Tbsp extra virgin olive oil, 2 Tbsp butter, 1/2 onion, finely diced, 2 tsp minced garlic, 1 cup shredded carrots, 1/4 cup flour, 6-1/2 cups chicken broth, 2-3 cups chopped rotisserie chicken, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp black pepper, 1 cup chopped fresh spinach, 16 oz gnocchi ((found in the pasta aisle)), 1 cup heavy cream
STEP-BY-STEP INSTRUCTIONS :
In a non-stick stock pot, melt butter and olive oil together. Add onions and garlic and stir over medium high heat for 2-3 minutes., Add shredded carrot and cook for an additional 2-3 minutes., Sprinkle in the flour and cook for 2 minutes., Add the broth, chopped chicken, thyme, rosemary, salt and pepper., Bring the mixture to a boil then reduce the heat to medium and let simmer for 15 minutes, stirring frequently., Add chopped spinach and gnocchi. Return to simmer for 5 minutes., Drizzle in heavy cream, stir, return to simmer and serve!
HOW TO SERVE Olive Garden Chicken Gnocchi Soup
Serve the soup hot in medium bowls. For a healthy version, top each bowl with a small sprinkle of grated Parmesan instead of a large handful. Drink water or a small glass of unsweetened iced tea with the soup to keep the meal light. Portion control helps if you want this to be good for weight loss: aim for 1 to 1 1/2 cups per serving with a cup of steamed vegetables on the side.
To make it more diabetic-friendly, serve a 3/4 cup portion with a side salad and avoid bread. For a heart healthy choice, reduce the heavy cream to 1/2 cup and add more spinach and shredded zucchini to increase fiber and vitamins.
STORAGE & FREEZING : Olive Garden Chicken Gnocchi Soup
Store the soup in airtight containers in the fridge for up to 3 days. Gnocchi can absorb liquid over time and soften. To keep texture, store the soup base separate from gnocchi when possible. Cool the soup quickly before refrigerating.
To freeze, cool the base fully, then freeze in freezer-safe containers up to 3 months. Do not add heavy cream before freezing. When you reheat from frozen, thaw in the fridge overnight, warm gently, then add gnocchi and cream and cook until heated through.
SERVING SUGGESTIONS
- Pair with a crunchy mixed green salad for a balanced meal. This adds fiber and keeps the plate light.
- Add lemon zest or a squeeze of lemon for a fresh lift without added calories.
- For a light side, serve sliced cucumbers or roasted Brussels sprouts.
- If you want a small indulgence, offer whole grain bread on the side. For a low carb meal, skip the bread and add extra spinach.
Try a small plate of roasted vegetables and a simple vinaigrette as a heart healthy side. For a family meal prep idea, serve this soup with roasted broccoli and a small portion of brown rice for those who want extra carbs.
You can also pair this soup with other easy chicken dishes like baked cream cheese chicken taquitos for a party platter or game day spread.
VARIATIONS
-
Healthier version:
Replace heavy cream with 1 cup low-fat milk mixed with 2 tablespoons cornstarch to keep a creamy texture. Use 1 tablespoon olive oil and skip butter to save saturated fat. Add extra spinach, kale, or diced zucchini to raise fiber and vitamins. This creates a lighter option that still feels rich. -
High-protein or low-carb version:
Use shredded chicken breast and add extra chicken to reach a higher protein count. Swap gnocchi for cauliflower gnocchi or small diced roasted cauliflower to cut carbs. Cauliflower keeps a similar shape and cooks quickly. This change makes a high protein meal and a low carb bowl that still warms you up. -
Air fryer or oven-baked version:
While soup is stove-top, you can use an air fryer to cook extra toppings. Air fry small pieces of chicken tossed with herbs and a light spray of oil to crisp them. Serve the crispy pieces on top to add texture. Or roast carrots, onions, and garlic in the oven on a sheet pan at 400°F for 15–20 minutes, then add them to the broth for a deeper roasted flavor. These steps make a slightly different but tasty bowl. -
Gluten-free:
Use gluten-free flour for the roux and gluten-free gnocchi. Check labels carefully. This keeps the soup friendly for gluten-free diets. -
Diabetic-friendly:
Reduce gnocchi portion to 1/2 cup and increase non-starchy vegetables. Use low-fat milk and limit added salt. These moves help keep blood sugar stable.
For another vegetable-forward soup that is easy to make and good for meal prep, you might like the simple cabbage soup recipe that stores well and is low calorie.
FAQs
Q: Is this soup healthy?
A: The classic version is rich but can be made healthier. Use low-fat milk instead of heavy cream, add more spinach, and reduce butter to lower calories and fat. These swaps make a lighter option that still tastes good.
Q: Can I make this soup diabetic-friendly?
A: Yes. Cut back on gnocchi portion, use low-fat milk, and add more non-starchy vegetables. Serve with a side salad to slow blood sugar rise. These small changes make the soup more diabetic-friendly.
Q: How long will the soup last in the fridge?
A: The soup will keep in the fridge for up to 3 days. Store in airtight containers. If you add gnocchi, use it within 48 hours for best texture.
Q: Can I freeze the soup?
A: Yes, freeze the soup base without cream or gnocchi for up to 3 months. Thaw in the fridge, heat gently, then add cream and gnocchi and cook until the gnocchi is tender.
Q: Is there a low-carb option?
A: Replace gnocchi with cauliflower gnocchi or roasted cauliflower pieces. Use extra chicken and low-fat milk or cream substitute. That creates a lower carb, high protein meal.
Q: Can I make this recipe in large batches for meal prep?
A: Yes. Make the soup base and freeze in portions. Add gnocchi and cream only when reheating. This makes the soup great for meal prep and quick weeknight meals.
MAKE-AHEAD TIPS FOR Olive Garden Chicken Gnocchi Soup
- Make the soup base up to two days ahead and keep it in the fridge. Add gnocchi and cream only when reheating to keep the texture nice.
- Cook and shred rotisserie chicken ahead. Store in a sealed bag in the fridge. This step saves time and boosts protein in the final bowl.
- If you plan meals for the week, portion the base into single-serving containers and freeze. Thaw one the night before to have a fast lunch or dinner.
- Chop vegetables and store them in airtight containers. This step makes the cooking time under 20 minutes.
- For meal prep, label containers with date and contents. Heat on the stove until the soup is hot and then add the cream and gnocchi. This method keeps the soup in a fresh state and makes it a great option for busy days.
Olive Garden Chicken Gnocchi Soup
Ingredients
Method
- In a non-stick stock pot, melt butter and olive oil together. Add onions and garlic and stir over medium high heat for 2-3 minutes.
- Add shredded carrot and cook for an additional 2-3 minutes.
- Sprinkle in the flour and cook for 2 minutes.
- Add the broth, chopped chicken, thyme, rosemary, salt and pepper.
- Bring the mixture to a boil then reduce the heat to medium and let simmer for 15 minutes, stirring frequently.
- Add chopped spinach and gnocchi. Return to simmer for 5 minutes.
- Drizzle in heavy cream, stir, return to simmer, and serve!