Olive Garden Chicken Gnocchi soup

5 from 3 votes

Copycat Olive Garden Chicken Gnocchi Soup has a rich base of chicken broth, half & half, and a medley of vegetables, it's both hearty and satisfying! This creamy gnocchi soup recipe captures the essence of this restaurant favorite, making it easy to recreate at home with accessible ingredients.

Prep Time15

Cook Time20

Total Time43

Course: dinner, Main Course, Main Dish, Soup

Cuisine: Italian

Keyword: Olive Garden Chicken Gnocchi Soup

Servings: servings

Calories: 373kcal

Author: Jessica & Nellie

Ingredients

1 cup onion finely diced
½ cup celery finely diced
2 garlic cloves minced
1 cup carrots finely shredded
1 cup fresh spinach coarsely chopped
1 cup chicken breast cooked and diced
4 TBSP butter
1 TBSP olive oil
¼ cup flour
4 cups half and half
28 oz two 14.5-oz cans chicken broth
½ tsp salt
½ tsp dried thyme
½ tsp dried parsley
¼ tsp ground nutmeg
16 oz gnocchi (ready to use)

Instructions

Prep: Dice the onion and celery, mince the garlic, shred the carrots, chop the spinach, and cook & dice the chicken.
Cook: In a large saucepan over medium heat melt the butter, then add in the oil and mix to combine. Add in the onion, celery, and garlic. Proceed to cook for about 3-4 minutes or until the onions become translucent.
Whisk in the flour and cook for about 1 minute. Add in the half & half and chicken broth, whisk to combine and bring the mixture to a simmer until it has thickened.
Add the salt, thyme, parsley, nutmeg, carrots, spinach, cooked chicken, and gnocchi. Simmer for about 10-15minutes until everything is heated through. Serve and enjoy!

Notes

Store leftovers in an airtight container, in the fridge, for no more than 3 days. Reheat in a pot on the stove and stir until warmed through or a bowl’s worth in the microwave.

This soup doesn't freeze well because of the cream, as well as the gnocchi. The gnocchi will get soggy as the starches break down. It's best to eat this soup fresh or within a couple of days.

Nutrition