Description
This Olive Garden Chicken Gnocchi Soup is a cozy, creamy copycat that brings restaurant-quality comfort straight to your kitchen. Loaded with tender chicken, pillowy gnocchi, fresh spinach, and aromatic Italian herbs, this soup is rich, hearty, and ready in just 45 minutes.
Ingredients
- 1 tablespoon (15 mL) olive oil
- 1 medium onion, diced (about 150 g)
- 2 cloves garlic, minced
- 2 medium carrots, diced (about 120 g)
- 2 stalks celery, diced (about 100 g)
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried basil
- 6 cups (1.4 L) chicken broth
- 2 cups (250 g) cooked chicken, shredded
- 1 package (16 oz / 450 g) gnocchi
- 2 cups (60 g) fresh spinach
- 1 cup (240 mL) heavy cream
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
2. Stir in garlic, thyme, and basil. Cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a gentle boil. Reduce the heat to low and let it simmer.
4. Stir in shredded chicken and gnocchi. Simmer for 5–7 minutes until gnocchi float to the top and are tender.
5. Add spinach and heavy cream. Simmer for 2–3 minutes until spinach wilts and soup becomes rich and creamy.
6. Taste and adjust salt and pepper. Serve hot with grated Parmesan and a side of garlic bread.
Notes
Use rotisserie chicken for a quick shortcut.
Adjust thickness by adding more broth or letting it simmer uncovered.
Kale or Swiss chard can replace spinach.
Freeze the soup base (without gnocchi and cream) for up to 2 months.
Reheat gently to maintain the creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg