olive garden recipe for chicken gnocchi soup
The Best olive garden recipe for chicken gnocchi soup
Oh, there’s nothing quite like a warm bowl of Olive Garden’s Chicken Gnocchi Soup on a chilly evening—it’s one of those dishes that feels like a hug in a bowl. I’ve been making this recipe for years, mostly because it’s so comforting and easy to customize. My kids love it because it’s got that creamy, cheesy goodness without being too heavy, and honestly, it’s the kind of meal that makes everyone at the table feel good. Whether it’s a weeknight when I’m tired or a special occasion where I want something hearty but still light, this soup never disappoints. The gnocchi adds the perfect texture—soft and pillowy, not too dense, and the chicken is tender, falling apart just right. Plus, it’s got all the flavors of Olive Garden’s famous seasoning blend, but in a way that’s actually good for you.
I’ll admit, I’m a bit of a health-conscious mom now, but this soup is surprisingly balanced. The gnocchi isn’t made from refined flour—it’s usually a mix of potatoes and semolina, which gives it that great bite. The broth is rich but not overloaded with cream, and the chicken is lean enough to keep things light. My kids don’t even notice the extra veggies I sneak in—like spinach or carrots—because the soup tastes so good. It’s the kind of meal that’s perfect for feeding a crowd without breaking the bank, and it’s always a hit at family dinners or even just a quick lunch when I’m in a hurry. Plus, it’s got that nostalgic Olive Garden feel without all the extra sodium, which is a win in my book. The kids always ask for seconds, and honestly, I don’t blame them.
Olive Garden Chicken Gnocchi Soup
A comforting and flavorful soup featuring tender chicken, creamy gnocchi, and a rich tomato-based sauce, inspired by Olive Garden’s classic recipe. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 (16 oz) package frozen gnocchi
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 (24 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). In a skillet, heat olive oil over medium heat. Season chicken with oregano, garlic powder, salt, and pepper. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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2 In the same skillet, sauté onion and garlic until soft (about 3 minutes). Add crushed tomatoes, tomato sauce, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
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3 While the sauce simmers, thaw gnocchi according to package instructions (usually boiling water). Drain and set aside.
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4 In a large pot, combine chicken broth, heavy cream, and shredded mozzarella. Stir in the cooked chicken and simmer for 2–3 minutes. Add the gnocchi and sauce to the pot. Simmer gently for 5–7 minutes until gnocchi is tender.
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5 Adjust seasoning if needed. Serve hot with a sprinkle of additional mozzarella and fresh basil.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Olive Garden Chicken Gnocchi Soup Works
This Chicken Gnocchi Soup recipe is always a solid choice for family gatherings because it’s hearty enough to feed a crowd without feeling too heavy, yet still cozy and comforting enough to make everyone feel warm and satisfied. It’s simple to prepare ahead and reheats beautifully, so you can prep it the night before and serve it fresh the next day without any fuss. Plus, the mix of tender chicken, fluffy gnocchi, and rich broth makes it a crowd-pleaser that’s perfect for any casual meal or holiday spread.
❓ Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup
What are the key ingredients required to make Olive Garden’s Chicken Gnocchi Soup at home?
To recreate Olive Garden’s Chicken Gnocchi Soup, you’ll need: – 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 lb (450g) store-bought or homemade gnocchi – 2 large carrots, peeled and diced – 2 celery stalks, diced – 1 small yellow onion, diced – 4 garlic cloves, minced – 1 (14.5 oz) can crushed tomatoes – 4 cups chicken broth (low-sodium preferred) – 1 (14.5 oz) can diced tomatoes – 1 tsp dried oregano – 1 tsp dried basil – ½ tsp black pepper – ½ tsp salt (adjust to taste) – 2 tbsp olive oil – 1 cup shredded mozzarella cheese (for topping) – Fresh parsley or basil for garnish (optional)
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How do I prepare the chicken for the soup?
First, season the chicken pieces lightly with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until no longer pink inside (about 5–7 minutes). Remove the chicken from the pot, reserving the cooking liquid, and set it aside. In the same pot, sauté the diced onion, carrots, and celery until tender (5–6 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
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Why does Olive Garden’s recipe sometimes call for both canned crushed tomatoes and diced tomatoes?
The combination of canned crushed tomatoes and diced tomatoes in Olive Garden’s original recipe adds depth and texture. Crushed tomatoes provide a smooth, velvety base, while diced tomatoes contribute a slightly chunkier, more robust flavor. Together, they enhance the soup’s richness without overpowering it. If you prefer a smoother texture, you can skip the diced tomatoes entirely.
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How do I ensure the gnocchi doesn’t turn mushy when cooking?
To prevent gnocchi from becoming mushy, follow these steps: 1. Cook the broth first: Bring 4 cups of chicken broth to a gentle simmer before adding the gnocchi. This prevents the gnocchi from absorbing too much liquid too quickly. 2. Use the right cooking method: In a separate pot, boil the gnocchi for 2–3 minutes until they float to the surface. Drain them, reserving some cooking water, and set aside. 3. Add gnocchi to the soup gradually: Once the chicken and vegetables are cooked, add the gnocchi to the pot in batches, stirring gently to distribute heat evenly. If the soup thickens too much, add a splash of reserved gnocchi water to loosen it. 4. Do not overcook: Gnocchi should be tender but still slightly firm. Remove them from the soup 1–2 minutes before serving if they’re still undercooked.
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Can I substitute any ingredients in Olive Garden’s Chicken Gnocchi Soup recipe?
Yes, you can make substitutions while keeping the dish’s core flavors intact: – Chicken: Swap for chicken thighs, turkey breast, or even shrimp for a lighter option. – Gnocchi: Use potato gnocchi, pasta shapes like penne, or even mashed potatoes (though texture will differ). – Broth: Use vegetable broth for a vegetarian version, or reduce sodium if preferred. – Cheese: Replace mozzarella with a blend of cheddar and Parmesan for a sharper taste. – Vegetables: Substitute celery with fennel or add spinach or kale for extra greens. – Herbs: Fresh basil or thyme can replace dried oregano and basil if needed. Just adjust quantities based on freshness.
