My Obsession with Recreating Olive Garden Chicken Gnocchi Soup (And How I Finally Nailed It)

Okay, so I’m gonna be completely honest here—I’ve been trying to crack this Olive Garden chicken gnocchi soup recipe for literally three years. THREE YEARS. My family thinks I’m nuts, but every time we’d go there, I’d order the same thing and sit there analyzing every single spoonful like some kind of soup detective.

Last Tuesday, I finally got it right. And by “got it right,” I mean my 8-year-old actually asked for seconds instead of picking out all the vegetables and complaining about “weird lumpy things.” Victory.

The Great Gnocchi Soup Disaster Chronicles

Let me tell you about my failures first, because honestly, they were spectacular. Version 1.0 was basically chicken-flavored water with sad, mushy gnocchi floating around like little pasta ghosts. Version 2.0? I got cocky and added too much cream. It was like eating soup-flavored pudding. Gross.

But here’s the thing—I’m stubborn. My neighbor Sarah kept telling me to just buy the frozen version from Costco, but that felt like giving up. Plus, I’d already invested in three different types of gnocchi by that point.

Speaking of gnocchi, can we talk about how confusing the gnocchi aisle is? There’s potato gnocchi, ricotta gnocchi, frozen gnocchi, shelf-stable gnocchi… I stood there for twenty minutes last week looking like a lost tourist. The store employee probably thought I was having some kind of breakdown.

What Actually Works (After Many, Many Attempts)

This recipe makes about 6-8 servings, depending on how generous your bowls are. I always make extra because my husband takes leftovers to work and suddenly becomes the most popular guy in the office.

The Ingredients (And My Very Strong Opinions About Them)

For the base:

• 2 tablespoons olive oil (the good stuff, not the cheap bottle that’s been in your pantry since 2019)
• 1 medium onion, diced (yellow onion works fine, don’t overthink it)
• 2 carrots, sliced into coins (my kids call them “orange money”)
• 2 celery stalks, chopped (yes, you need the leaves too)
• 3 cloves garlic, minced (I use way more because I’m obsessed with garlic, but start with 3)

The protein situation:

• 1 pound boneless, skinless chicken thighs (NOT breasts—trust me on this one)
• Salt and pepper for seasoning

The soup itself:

• 6 cups chicken broth (I use Better Than Bouillon because it tastes better than the cartons)
• 1 cup heavy cream (don’t even think about substituting half-and-half)
• 1 pound fresh gnocchi (found in the refrigerated pasta section, usually near the fancy cheeses)
• 2 cups fresh spinach, chopped (baby spinach works too, whatever’s cheaper)
• 1 tablespoon fresh thyme (dried is fine, but use less—like 1 teaspoon)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

The secret weapons:

• 2 tablespoons all-purpose flour
• 1/4 cup white wine (optional, but recommended—use something you’d actually drink)

The Method (Or: How I Learned to Stop Worrying and Love the Process)

Step 1: Prep Everything First (Seriously)

I learned this the hard way after burning garlic three separate times because I was trying to chop vegetables while cooking. Mise en place is fancy French for “get your act together,” and it’s life-changing.

Dice your onion, slice your carrots, chop your celery. Season your chicken thighs with salt and pepper. Have everything ready to go because once you start, things move pretty fast.

Step 2: The Chicken Situation

Heat that olive oil in a big pot—I use my Dutch oven because it makes me feel fancy, but any large pot works. You want medium-high heat here.

Add the chicken thighs. Don’t move them around! This was my first mistake in versions 1.0 through 2.5. Let them sit there and get golden brown, about 4-5 minutes per side. They don’t need to be completely cooked through at this point because they’re going back in the soup later.

Remove the chicken and set it aside on a plate. It’ll look a little underdone, but that’s totally fine. Actually, it’s perfect.

Step 3: Building the Flavor Base (The Fun Part)

In the same pot (don’t clean it—you want those brown bits), add your onion, carrots, and celery. This is called a mirepoix if you want to sound fancy at dinner parties, but I just call it “the good stuff.”

Cook this for about 5-6 minutes until the onions start looking translucent. The carrots will still have some bite, which is what we want. Nobody likes mushy carrots in their soup. Well, maybe some people do, but those people are wrong.

Add the minced garlic and cook for another minute until it smells amazing. Your kitchen should smell like an Italian grandmother lives there by now.

Step 4: The Thickening Plot Twist

Here’s where it gets interesting. Sprinkle the flour over your vegetables and stir it in. Cook this for about 2 minutes—you’re basically making a roux without the butter. It’ll look weird and pasty at first, but stick with me.

If you’re using wine (and you should), add it now. It’ll bubble and hiss dramatically, which always makes me feel like a real chef. Let it cook for a minute or two until the alcohol smell goes away.

Step 5: Bringing It All Together

Pour in your chicken broth slowly while stirring. This prevents lumps, which I learned after making what can only be described as “flour soup” during attempt 2.3.

Bring this to a boil, then reduce to a simmer. Add your chicken back in—yes, the slightly underdone pieces from earlier. Add the thyme and oregano too.

Let this simmer for about 15 minutes. The chicken will finish cooking and the flavors will get all cozy together. Use this time to clean your cutting board or scroll through Instagram. Whatever makes you happy.

Step 6: The Gnocchi Dance

Remove the chicken again and shred it with two forks. Pro tip: let it cool for like 30 seconds first, or you’ll burn your fingers. Ask me how I know.

Add the shredded chicken back to the pot along with the gnocchi. Here’s the crucial part—don’t overcook the gnocchi! They only need about 3-4 minutes. Any longer and they turn into mushy potato clouds of sadness.

Step 7: The Creamy Finale

Turn the heat to low and slowly stir in the heavy cream. I mean SLOWLY. If you dump it in all at once, it might curdle, and then you’ll be sad and I’ll feel responsible.

Add the chopped spinach and stir until it wilts—this takes maybe 30 seconds. Season with salt and pepper to taste. And when I say “to taste,” I mean actually taste it. Don’t just guess.

The Little Details That Make All the Difference

About the gnocchi: I’ve tried every type available at my grocery store. The refrigerated potato gnocchi works best—it holds up better than the shelf-stable stuff and tastes more authentic. Don’t use frozen gnocchi unless you want to wait forever for it to cook.

Chicken thighs vs. breasts: Look, I know some of you are thinking “but chicken breasts are healthier.” Sure, they are. They’re also dry and flavorless in soup. Chicken thighs stay juicy and add way more flavor. This is a hill I’m willing to die on.

The cream situation: Heavy cream is non-negotiable. I tried half-and-half once because I was trying to be “healthier.” The soup was watery and sad. Use the good stuff—you’re worth it.

Wine in soup: My mom always said “don’t cook with wine you wouldn’t drink.” She was right about most things, and this is definitely one of them. A cheap bottle of Pinot Grigio or Sauvignon Blanc works perfectly.

What Can Go Wrong (And How to Fix It)

Soup too thick? Add more broth, a little at a time. Don’t add water—it’ll make everything taste bland.

Too thin? Make a slurry with 1 tablespoon flour and 2 tablespoons cold water. Whisk it together until smooth, then stir it into the soup. Let it simmer for a few minutes to thicken.

Gnocchi fell apart? You probably cooked them too long. Next time, add them at the very end and watch them carefully.

Tastes bland? More salt. Seriously, most home cooks undersalt their food. Add a little at a time until it tastes right.

Serving Suggestions (From Someone Who’s Made This Way Too Many Times)

I serve this with crusty bread—usually whatever’s on sale at the bakery section. Garlic bread is amazing with it, but honestly, plain bread works too. My kids like to dip their bread in the soup, which is adorable and messy.

A simple green salad on the side makes it feel like a complete meal. Nothing fancy—just lettuce, cucumber, maybe some cherry tomatoes if they look good at the store.

Leftovers keep in the fridge for about 3 days, but the gnocchi will absorb some of the liquid. Just add a splash of broth when you reheat it.

Why This Version Actually Works

After all those failed attempts, I finally figured out the secret isn’t just one thing—it’s all the little details working together. Using chicken thighs instead of breasts. Not overcooking the gnocchi. Building layers of flavor with the vegetables and herbs. Taking the time to brown the chicken properly.

It’s not exactly like Olive Garden’s version—mine’s actually better because it doesn’t have that slightly artificial taste that restaurant soups sometimes have. Plus, you know exactly what’s in it.

My neighbor Sarah finally tried it last week and admitted it’s better than the Costco version. Small victories, right?

The Final Verdict

This soup is comfort in a bowl. It’s perfect for cold days, sick days, or days when you just want something that tastes like a warm hug. Is it fancy? Nope. Is it delicious? Absolutely.

My family requests it at least once a week now, which means I’ve officially created a monster. But honestly? I’m okay with that. There are worse problems to have than being known as the person who makes amazing chicken gnocchi soup.

The recipe serves 6-8 people generously, costs about $15 to make (way less than taking the family to Olive Garden), and takes about 45 minutes from start to finish. Those are pretty good numbers in my book.

Go make this. Seriously. Your kitchen will smell incredible, your family will think you’re amazing, and you’ll have leftovers for lunch tomorrow. What more could you want?

Happy cooking! (And may your gnocchi stay intact and your cream never curdle.)

P.S. – If you try this, let me know how it turns out! I’m always curious to hear about other people’s soup adventures.

If this recipe added a fresh twist to your table, why stop here? I’ve got a whole collection of vibrant sides that are just as easy and delicious. Take a peek at more of my favorite side dishes Here