Go Back

Olive Garden Chicken Gnocchi Soup

A cozy, hearty, and creamy soup packed with tender gnocchi, fresh spinach, and shredded chicken, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 tablespoons butter For sautéing vegetables
  • 1 small yellow onion, diced For flavor base
  • 1 cup sliced celery Adds crunch and flavor
  • 1 cup matchstick carrots For sweetness and color
  • 6 cloves garlic, minced For aromatic flavor
  • 2 teaspoons Italian seasoning For herb flavor
  • 1/2 teaspoon rubbed sage Enhances depth of flavor
  • 1/4 cup all-purpose flour To thicken the soup
  • 4 cups chicken broth For soup base
  • 1 1/2 cups heavy cream For creaminess
Main Ingredients
  • 1 pound potato gnocchi Main ingredient of the soup
  • 2 cups shredded rotisserie chicken Quick and easy source of protein
  • 1 1/2 cups chopped fresh spinach Adds freshness and nutrients
  • 1 teaspoon balsamic vinegar Adds a hint of acidity to balance flavors
  • Kosher salt To taste
  • Fresh cracked pepper To taste

Method
 

Preparation
  1. Heat 4 tablespoons of butter in a large pot over medium heat.
  2. Add the diced onion, sliced celery, and matchstick carrots. Season with salt and pepper. Cook for about 8 minutes, stirring occasionally.
  3. Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Cook for another minute.
  4. Sprinkle in the flour and cook for another minute, stirring frequently.
  5. Deglaze the pan with 1/4-1/2 cup of chicken broth and scrape up the bits from the bottom.
  6. Add the remaining chicken broth and heavy cream. Stir well, adding a few pinches of salt and pepper.
  7. Bring the soup to a simmer over medium-high heat.
Cooking
  1. Add the potato gnocchi and shredded chicken. Gently simmer for about 3-5 minutes until the gnocchi is cooked through.
  2. Stir in the fresh spinach and balsamic vinegar until the spinach wilts.
  3. Season to taste with salt and pepper and enjoy.

Notes

Serve hot, paired with a fresh garden salad or warm breadsticks. For added flavor, sprinkle some grated Parmesan cheese on top. Store in an airtight container for up to 3 days or freeze for up to 3 months.