Olive Garden Chicken Gnocchi Soup
A creamy, comforting copycat of Olive Garden’s iconic Chicken Gnocchi Soup.
Equipment
- Dutch oven
- Wooden Spoon
- Measuring cups & spoons
- Chef’s knife
Ingredients
- 2 cups cooked chicken shredded
- 1 package 16 oz potato gnocchi
- 1 cup carrots diced
- 1 cup celery diced
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach chopped
- 2 tbsp butter
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional: Parmesan thyme, or parsley
Instructions
- Sauté the Vegetables: Heat butter and olive oil in a Dutch oven. Add onion, celery, and carrots. Cook 5 minutes until softened. Stir in garlic for 30 seconds.
- Add Broth and Chicken: Pour in chicken broth and bring to a simmer. Add cooked chicken and season with salt and pepper.
- Stir in Gnocchi: Add gnocchi and cook 3–4 minutes until soft and floating.
- Make It Creamy: Lower heat and stir in the heavy cream. Simmer on low for 5 minutes.
- Add Spinach and Finish: Stir in chopped spinach until wilted. Adjust seasoning and serve warm.
Notes
Use rotisserie chicken for ultra-fast prep.
Adjust thickness by adding more broth or cream.
Gnocchi cooks quickly add it last to prevent overcooking.
Adjust thickness by adding more broth or cream.
Gnocchi cooks quickly add it last to prevent overcooking.