Print

The Best Copycat Olive Garden Chicken Gnocchi Soup (Creamy & Comforting)

A close-up bowl of creamy olive garden chicken gnocchi soup featuring tender gnocchi, shredded chicken, carrots, and spinach.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, comforting copycat Olive Garden Chicken Gnocchi Soup at home. This recipe features tender chicken, soft gnocchi, and fresh vegetables in a rich broth, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (16 ounce) package potato gnocchi
  • 1 cup heavy cream
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until it forms a thick paste (roux) with the vegetables. Cook for 1 minute, stirring constantly.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
  5. Stir in the Italian seasoning, salt, and pepper. Let the broth simmer for 5 minutes, allowing it to thicken slightly.
  6. Add the shredded cooked chicken and the package of potato gnocchi to the pot. Cook according to the gnocchi package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  7. Reduce the heat to low. Stir in the heavy cream until fully combined and the soup is heated through. Do not let the soup boil after adding the cream.
  8. Stir in the fresh spinach until it wilts, which takes about 1 minute.
  9. Remove the pot from the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth.
  10. Serve the creamy chicken soup hot, garnished with extra Parmesan cheese.

Notes

  • You can cook the chicken breasts directly in the broth until done, then shred them, or use pre-cooked rotisserie chicken for a quicker meal.
  • For a slow cooker version, combine all ingredients except the heavy cream and spinach in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream and spinach during the last 30 minutes of cooking.
  • Serve this hearty soup with crusty Italian bread for dipping.

Nutrition

Find it online: https://mayaplate.com/olive-garden-chicken-gnocchi-soup-recipe/