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Bowl of Chicken Gnocchi Soup inspired by Olive Garden recipe

Olive Garden Chicken & Gnocchi Soup

A comforting, creamy soup loaded with chicken, gnocchi, and fresh spinach, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
For the Gnocchi
  • 16 ounces potato gnocchi
For the Chicken
  • 2 cups cooked chicken, shredded
For the Greens
  • 2 cups fresh spinach leaves

Method
 

Preparation
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until vegetables are soft and the onion is translucent.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Pour in the chicken broth, followed by the thyme, rosemary, and season with salt and pepper. Bring the mixture to a gentle boil.
  4. Once boiling, add the potato gnocchi. Allow them to cook according to package instructions, usually about 2-3 minutes, until they float to the surface.
  5. After the gnocchi are cooked, reduce the heat to low and stir in the heavy cream. Let it simmer gently for about 5 more minutes.
  6. Fold in the shredded chicken and fresh spinach. Cook just until the spinach wilts, about 2 minutes.
  7. Taste and adjust seasoning if necessary. If it’s too thick, add a splash of broth to reach your desired consistency.

Notes

This soup is great for meal prep and can be stored in the refrigerator for up to 3 days or frozen for future meals. Using fresh herbs will elevate the flavor profile of your soup.