Description
A delicious copycat recipe for Olive Garden’s Chicken Gnocchi Soup, a creamy and comforting Italian-American soup loaded with tender chicken, pillowy gnocchi, and fresh spinach.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup half-and-half or heavy cream
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Saute Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic and cook for another minute until fragrant.
- Cook Soup Base: Pour in chicken broth and bring to a boil. Add shredded chicken, dried thyme, and dried basil. Reduce heat and simmer for 10 minutes.
- Cook Gnocchi: Stir in gnocchi and cook according to package instructions until gnocchi float to the top, about 3-4 minutes.
- Finish Soup: Lower heat and stir in half-and-half or heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 2-3 minutes. Season with salt and black pepper to taste. Serve warm.
Notes
- For a lighter version, substitute half-and-half with whole milk or use coconut milk for a dairy-free option.
- Fresh gnocchi works best for texture, but frozen is acceptable.
- Add grated Parmesan on top when serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4 grams
- Sodium: 700 mg
- Fat: 14 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 55 mg
