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Bowl of Olive Garden Copycat Chicken Gnocchi Soup topped with herbs

Chicken Gnocchi Soup

A comforting and creamy Chicken Gnocchi Soup that replicates the flavors of Olive Garden's famous dish, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or unsalted butter
  • 1 small yellow onion, finely diced adds sweetness
  • 1 cup diced celery for slight crunch
  • 1 cup shredded carrots for color and natural sweetness
  • 3 cloves garlic, minced adds depth
  • 1/4 teaspoon dried thyme for herby flavor
  • 1/4 teaspoon ground nutmeg enhances cozy feel
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour creates a creamy texture
  • 4 cups low-sodium chicken broth rich soup base
  • 2 cups cooked shredded chicken adds protein
  • 1 pound potato gnocchi comforting staple
  • 2 cups fresh baby spinach for nutrition
  • 2 cups half-and-half creates creaminess
  • Grated Parmesan cheese (optional) adds savory finish
  • Chopped parsley or thyme (optional) for garnish

Method
 

Preparation
  1. Begin by heating the olive oil or unsalted butter in a large pot over medium heat.
  2. Add the diced onion, celery, and carrots to the pot, sautéing for 5–7 minutes until softened and fragrant.
  3. Stir in the minced garlic, thyme, and nutmeg and cook for an additional minute.
  4. Sprinkle in the all-purpose flour, stirring well to combine. Cook for 1–2 minutes to develop flavor.
Cooking
  1. Gradually whisk in the chicken broth, bringing the mixture to a boil.
  2. Toss in the shredded chicken and potato gnocchi, and let the soup simmer for 4–5 minutes or until the gnocchi floats.
  3. Reduce the heat and stir in the half-and-half and fresh spinach, allowing the spinach to wilt for a minute.
Finishing Touches
  1. Taste the soup and adjust the seasoning with salt and pepper if needed. Serve hot.
  2. Garnish with grated Parmesan cheese and fresh herbs, if desired.

Notes

Keep an eye on the gnocchi; they float when cooked. For freezing, leave out the half-and-half and spinach, add when reheating. Substitute with low-fat half-and-half or use whole wheat pasta for variations.