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Olive Garden Chicken Gnocchi Soup Recipe

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4.4 from 9 reviews

A comforting and creamy Olive Garden style Chicken Gnocchi Soup made with tender chicken, fresh vegetables, potato gnocchi, and a flavorful blend of herbs in a rich broth. Perfect for a cozy meal in just 30 minutes.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 stalk celery, chopped
  • ½ white onion, diced
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • 4 cups low sodium chicken broth
  • Salt and pepper, to taste
  • 1 teaspoon thyme

Protein and Pasta

  • 3–4 boneless skinless chicken breasts, cooked and diced
  • 16 ounces potato gnocchi

Dairy and Greens

  • 2 cups half and half
  • 1 cup fresh spinach, roughly chopped

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions become translucent and vegetables are fragrant.
  2. Add Chicken and Broth: Stir in the cooked, diced chicken, then pour in the low sodium chicken broth. Season with salt, pepper, and thyme. Bring the mixture to a boil.
  3. Cook Gnocchi: Once boiling, gently stir in the potato gnocchi. Boil for an additional 3-4 minutes until the gnocchi float to the top.
  4. Simmer Soup: Reduce the heat to a simmer and cook gently for 10 minutes, allowing flavors to meld together and the gnocchi to soften thoroughly.
  5. Finish with Cream and Spinach: Stir in the half and half and roughly chopped fresh spinach. Cook for another 1-2 minutes until the spinach is wilted and tender. Taste and adjust seasoning if needed. Serve warm.

Notes

  • For a lighter version, substitute half and half with whole milk, but the soup will be less creamy.
  • Ensure chicken breasts are fully cooked before adding to soup to maintain food safety.
  • Fresh spinach can be swapped for kale or swiss chard for variation.
  • If you prefer thicker soup, add a tablespoon of flour or cornstarch slurry before adding the half and half to thicken.
  • Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stove.

Find it online: https://bitezly.com/olive-garden-chicken-gnocchi-soup-recipe-2/