Olive Garden-Style Chicken Gnocchi

Olive Garden-Style Chicken Gnocchi Soup

If you’ve ever visited an Olive Garden restaurant and savored their rich, creamy, and comforting Chicken Gnocchi Soup, you’re not alone. This beloved menu item has earned a cult following for its velvety texture, savory chicken, tender potato gnocchi, and aromatic blend of herbs and vegetables. The good news? You don’t need to be near an Olive Garden to enjoy this hearty dish. With this detailed guide, you can recreate the magic of Olive Garden-style Chicken Gnocchi Soup right in your own kitchen. From the history behind the soup to ingredient breakdowns, step-by-step cooking instructions, variations, health considerations, and frequently asked questions, we’ve got everything covered to help you make the perfect pot of this soul-warming classic.

The History of Olive Garden-Style Chicken Gnocchi Soup

The origins of Olive Garden’s Chicken Gnocchi Soup trace back to the early 1990s when the Italian-American restaurant chain began expanding its menu beyond pasta dishes to include soups and salads that could stand on their own. While not an authentic Italian recipe—traditional Italian cuisine rarely features such a creamy, heavy soup—this dish was crafted to appeal to American palates seeking comfort food with an Italian twist. The soup combines elements of Italian culinary tradition (like house-made gnocchi) with American preferences for rich, creamy textures and bold flavors.

Chicken Gnocchi Soup quickly became a seasonal favorite, rotating through the menu as a limited-time offering before gaining enough popularity to become a permanent fixture in many locations. Fans praised its balance of tender chicken, pillowy gnocchi, and a creamy broth infused with garlic, sage, and Parmesan. Over time, home cooks began attempting to reverse-engineer the recipe, leading to countless copycat versions circulating online. Today, it remains one of the most requested and replicated recipes from the Olive Garden menu—a testament to its enduring appeal.

Ingredients Breakdown: What Makes It So Flavorful?

The secret to the luscious flavor of Olive Garden-style Chicken Gnocchi Soup lies in its carefully balanced ingredients. Each component plays a crucial role in building the soup’s depth, texture, and aroma. Here’s a detailed breakdown:

Chicken Breast or Thighs: Boneless, skinless chicken breasts are typically used for their lean texture and mild flavor, though some prefer thighs for added juiciness and richness. The chicken is usually poached or sautéed before being shredded or diced into bite-sized pieces.
Potato Gnocchi: These soft, dumpling-like morsels made from mashed potatoes and flour give the soup its signature heartiness. Store-bought gnocchi (often found in the refrigerated pasta section) work well, but homemade versions elevate the dish further.
Heavy Cream: Provides the luxurious, silky mouthfeel that defines the soup. Some lighter versions substitute half-and-half or whole milk, but they sacrifice some creaminess.
Chicken Broth: A high-quality, low-sodium broth forms the base, ensuring the soup isn’t overly salty while still delivering deep savory notes.
Butter and Olive Oil: Used together for sautéing, these fats enhance flavor and create a rich foundation. Butter adds sweetness, while olive oil contributes a subtle fruitiness.
Onion, Carrot, and Celery (Mirepoix): The classic French vegetable trio builds aromatic complexity and natural sweetness when slowly cooked.
Garlic: Freshly minced garlic adds pungency and warmth, essential for that unmistakable Italian-inspired savoriness.
All-Purpose Flour: Acts as a thickening agent when combined with butter to form a roux, helping stabilize the creamy texture without curdling.
Whole Milk: Blended with heavy cream, it balances richness and prevents the soup from becoming too heavy.
Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and marjoram enhances the Mediterranean character.
Fresh Sage: A defining herb in this soup, fresh sage imparts earthy, slightly peppery notes that complement the chicken and cream beautifully.
Grated Parmesan Cheese: Adds umami depth and a touch of saltiness. Real Parmigiano-Reggiano is preferred for its nutty, complex flavor.
Salt and Black Pepper: To taste, enhancing all other flavors.
Nutmeg (optional): A pinch enhances the creaminess and warmth without being detectable on its own.

Step-by-Step Recipe: How to Make Olive Garden-Style Chicken Gnocchi Soup at Home

Follow this detailed guide to recreate the restaurant-quality soup with ease.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
1 teaspoon Italian seasoning
1 tablespoon fresh sage, finely chopped (or 1 tsp dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg (optional)
Salt to taste
1 (16 oz) package potato gnocchi (refrigerated)
1/2 cup grated Parmesan cheese, plus extra for serving
Fresh parsley, chopped (for garnish)

Directions

Cook the Chicken: Place chicken in a small pot, cover with water or broth, and simmer for 15–20 minutes until fully cooked (internal temperature reaches 165°F). Remove, let cool slightly, then shred with two forks. Set aside. (Alternatively, sauté chicken in olive oil until golden and cooked through.)
Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened and onions are translucent. Add garlic and cook for 1 more minute until fragrant.
Create the Roux: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This forms the base for thickening the soup.
Add Liquids: Gradually pour in chicken broth, stirring continuously to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Incorporate Dairy: Stir in milk, heavy cream, Italian seasoning, sage, black pepper, and nutmeg. Mix well and simmer on low for another 5 minutes. Do not boil vigorously to prevent curdling.
Add Chicken and Gnocchi: Gently fold in the shredded chicken and uncooked gnocchi. Simmer for 5–7 minutes, or until gnocchi float to the surface and are tender.
Finish with Cheese: Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle into warm bowls. Garnish with additional Parmesan, chopped fresh parsley, and a crack of black pepper. Serve hot with crusty bread or garlic toast.

Tips for Perfect Olive Garden-Style Chicken Gnocchi Soup

Don’t Rush the Mirepoix: Cooking the onions, carrots, and celery slowly develops a deeper flavor base. Avoid browning them—aim for softness and transparency.
Use Fresh Sage: Dried sage works in a pinch, but fresh sage makes a noticeable difference. Add it toward the end of cooking to preserve its delicate aroma.
Prevent Curdling: Keep the soup at a gentle simmer after adding dairy. High heat can cause the cream to separate.
Choose Quality Gnocchi: Refrigerated gnocchi from the pasta aisle tends to be softer and more delicate than shelf-stable versions. For best results, avoid frozen gnocchi unless specified as suitable.
Season in Layers: Season lightly at each stage—vegetables, broth, and final product—to build balanced flavor without over-salting.
Thicken or Thin as Needed: If the soup is too thin, let it simmer longer to reduce. If too thick, add a splash of broth or milk.
Make Ahead Tip: Prepare the soup base (without gnocchi or cream) up to 2 days in advance. Reheat and add gnocchi and cream just before serving.

Variations and Customizations

This versatile soup welcomes creative twists. Try these ideas to personalize your version:

Creamier Version: Increase heavy cream to 1.5 cups or add a spoonful of mascarpone cheese for extra richness.
Dairy-Free Option: Substitute coconut milk for cream, olive oil for butter, and nutritional yeast for Parmesan. Use a plant-based gnocchi.
Gluten-Free: Use gluten-free flour (like rice or tapioca flour) for the roux and ensure your gnocchi is labeled gluten-free (some are made with wheat).
Vegan Adaptation: Replace chicken with chickpeas or mushrooms, use plant-based butter and milk, and omit cheese or use vegan alternatives.
Extra Veggies: Add spinach, kale, peas, or roasted red peppers during the last few minutes of cooking for added nutrition and color.
Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne with the herbs for heat.
Herb Variations: Swap sage for rosemary or thyme, or use a combination for a different aromatic profile.
Smoky Flavor: Add a small piece of smoked ham hock while simmering the broth, or use smoked paprika for a subtle smokiness.

Health Considerations and Nutritional Value

While undeniably delicious, traditional Olive Garden-style Chicken Gnocchi Soup is rich in calories, fat, and sodium. However, mindful modifications can make it more diet-friendly.

Nutritional Profile (per serving, approx. 1.5 cups):

Calories: ~450–550
Total Fat: 25–35g (mostly from cream and butter)
Saturated Fat: 14–18g
Cholesterol: 90–110mg
Sodium: 800–1200mg (depending on broth and added salt)
Carbohydrates: 30–40g (mainly from gnocchi and flour)
Protein: 20–25g
Fiber: 2–4g

Health Tips:

Use low-fat milk instead of whole milk and light cream or evaporated milk to reduce saturated fat.
Opt for low-sodium chicken broth and limit added salt to manage blood pressure.
Boost fiber and nutrients by adding leafy greens like spinach or kale.
Control portion size—serve in smaller bowls with a side salad for a balanced meal.
For a lower-carb option, replace gnocchi with cauliflower gnocchi or diced potatoes.

Frequently Asked Questions (FAQ)

Can I use store-bought gnocchi?
Yes! Most grocery stores carry refrigerated potato gnocchi in the pasta section. Avoid shelf-stable varieties if possible, as they tend to be denser and less tender.

Can I freeze Chicken Gnocchi Soup?
It’s not recommended due to the dairy content. Freezing can cause the cream to separate and the gnocchi to become mushy upon reheating. Best enjoyed fresh or stored in the fridge for up to 3 days.

Why did my soup curdle?
High heat or rapid temperature changes can cause dairy to curdle. Always keep the soup below boiling after adding cream, and consider tempering the cream by slowly mixing in hot broth before adding it to the pot.

Can I make this in a slow cooker?
Yes. Sauté vegetables and make roux first, then transfer to a slow cooker. Add broth, herbs, and chicken. Cook on low for 4–6 hours. Add gnocchi and cream in the last 30 minutes.

Is there a lighter version?
Absolutely. Use Greek yogurt instead of some cream, reduce butter, increase vegetables, and choose whole grain or cauliflower gnocchi.

What can I serve with this soup?
Pair it with a crisp Caesar salad, garlic bread, or a simple arugula salad with lemon vinaigrette for a complete Italian-inspired meal.

Can I use leftover rotisserie chicken?
Definitely! Shred about 2 cups of rotisserie chicken and skip the cooking step. It adds even more flavor to the soup.

Summary

Olive Garden-style Chicken Gnocchi Soup is a rich, creamy, and deeply satisfying dish that brings restaurant-quality comfort to your kitchen. With tender chicken, pillowy gnocchi, and a savory herb-infused broth, it’s perfect for cozy nights and special meals alike.

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