Description
A delicious copycat recipe for Olive Garden’s famous Chicken Gnocchi Soup that is creamy, comforting, and perfect for a cozy night in. This hearty soup is loaded with tender chicken, pillowy gnocchi, and fresh spinach in a flavorful broth.
Ingredients
Scale
For the Soup:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1 cup carrots, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups half-and-half
- 16 ounces potato gnocchi
- 2 cups fresh spinach leaves, chopped
Instructions
- In a large pot over medium heat, melt butter with olive oil. Add onion, garlic, celery, and carrots, and sauté for 5–6 minutes until softened.
- Stir in shredded chicken, chicken broth, thyme, parsley, salt, and pepper. Bring to a simmer.
- Stir in half-and-half and gnocchi, cooking for 3–4 minutes or until gnocchi float to the top and are tender.
- Add spinach and cook for 1–2 more minutes until wilted.
- Serve hot with crusty bread.
Notes
- For a creamier soup, use heavy cream instead of half-and-half.
- If you prefer a thicker consistency, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water before adding the spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg
