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Olive Garden Chicken Gnocchi Soup Vegan

Olive Garden Chicken Gnocchi Soup Recipe

Many copycat recipes aim to recreate the taste of Olive Garden Chicken Gnocchi Soup, but they often lack depth, flexibility, and clarity. This version fills in every gap — offering not just the how, but the why. From thoughtful ingredient choices to tips for freezing and reheating, this guide turns a simple soup into a customizable, crave-worthy meal you’ll want to make again and again.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 –4 cooked boneless chicken breasts diced or shredded
  • 1 stalk celery chopped
  • ½ onion diced
  • ½ cup carrots shredded
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 16 oz potato gnocchi
  • 2 cups half and half
  • 1 cup baby spinach
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a soup pot. Sauté celery, onion, carrots, and garlic for 3–4 minutes.
  2. Add cooked chicken, broth, thyme, salt, and pepper. Bring to a boil.
  3. Stir in gnocchi. Cook for 2–3 minutes until gnocchi float.
  4. Reduce heat and stir in half and half. Simmer for 5 minutes.
  5. Add spinach. Stir and cook until wilted. Taste and adjust seasoning. Serve warm.

Notes

Nutrition Table per Serving (Approximate)
Nutrient Amount Notes
Calories 520–550 kcal Based on standard ingredients
Protein 30–33 g Mostly from chicken
Carbohydrates 48–52 g From gnocchi and vegetables
Fat 22–25 g Mainly from half and half
Saturated Fat 10–12 g Can reduce with milk alternatives
Fiber 3–5 g From spinach and carrots
Sodium 600–700 mg Adjust with low-sodium broth