Copycat Olive Garden Chicken Gnocchi Soup

Serine Milo

Copycat Olive Garden Chicken Gnocchi Soup

A warm, creamy soup filled with tender chicken, pillowy gnocchi, and earthy spinach, capturing the essence of Olive Garden's beloved recipe.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Soup Base

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 teaspoons Italian seasoning
1/4 cup all-purpose flour (or gluten-free flour)
4 cups chicken broth (low-sodium)
1 cup half-and-half (or a non-dairy alternative)
2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 bag potato gnocchi (16 oz)
2 cups baby spinach (or kale, if you prefer)
to taste Salt and pepper
to taste Freshly grated Parmesan cheese, for serving (optional)

Method

Preparation

Warm up the olive oil in a pot over medium heat until shimmering.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook until fragrant.
Mix in the diced carrots, celery, and Italian seasoning; cook for another 5 minutes.
Sprinkle in the flour and stir to combine; cook for about 1 minute.

Cooking

Gradually whisk in the chicken broth and let it simmer for 5-10 minutes.
Pour in the half-and-half, stirring well.
Add the shredded chicken and potato gnocchi; cook until gnocchi float to the top, about 3-5 minutes.
Stir in the baby spinach and season with salt and pepper to taste; serve hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve the soup topped with freshly grated Parmesan cheese for an umami kick. Pair it with crusty bread or garlic knots for dipping. This recipe can be modified with fresh herbs or made vegan using tofu and coconut milk.

Tried this recipe?

Let us know how it was!