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Olive Garden Chicken Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish loaded with tender potato gnocchi, shredded chicken, fresh spinach, and aromatic vegetables. Inspired by the popular restaurant favorite, it combines savory herbs, a rich cream base, and hearty ingredients to create a delicious homemade soup perfect for any occasion.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 1 cup matchstick carrots
  • 6 cloves garlic, minced
  • 1 1/2 cups chopped fresh spinach

Herbs and Seasonings

  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon rubbed sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 teaspoon balsamic vinegar

Liquids and Fats

  • 4 tablespoons butter
  • 4 cups chicken broth
  • 1 1/2 cups heavy cream

Main Ingredients

  • 1/4 cup all-purpose flour
  • 1 pound potato gnocchi
  • 2 cups shredded rotisserie chicken

Instructions

  1. Heat Butter and Sauté Vegetables: Heat 4 tablespoons of butter in a large pot over medium heat. Add the diced onion, sliced celery, and matchstick carrots along with a few pinches of kosher salt and freshly cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Continue cooking for another minute while stirring frequently to release the aromatic flavors.
  3. Thicken with Flour: Sprinkle the all-purpose flour evenly over the vegetables and stir constantly for about a minute to form a roux, which will help thicken the soup.
  4. Deglaze the Pan: Gradually pour in 1/4 to 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pot. This adds great depth of flavor and prevents sticking.
  5. Add Remaining Liquids: Stir in the remaining chicken broth and the heavy cream. Add a few more pinches of salt and pepper and bring the mixture to a gentle simmer over medium-high heat.
  6. Add Gnocchi and Chicken: Carefully add the potato gnocchi and shredded rotisserie chicken to the soup. Reduce heat to medium-low and let it simmer gently for 3-5 minutes, or until the gnocchi are tender and cooked through.
  7. Finish with Spinach and Vinegar: Stir in the chopped fresh spinach and balsamic vinegar. Continue stirring until the spinach wilts evenly throughout the soup.
  8. Final Seasoning and Serve: Taste the soup and adjust the seasoning with kosher salt and freshly cracked pepper as desired. Serve hot and enjoy your homemade Olive Garden Chicken Gnocchi Soup!
  9. Optional: If you loved this recipe, please leave a 5-star rating and review to share your feedback!

Notes

  • Use fresh spinach for best flavor and texture; baby spinach works well too.
  • Rotisserie chicken provides great convenience, but cooked shredded chicken breast or thighs will also work.
  • For a thicker soup, let it simmer a few minutes longer to reduce slightly.
  • Gnocchi cooks quickly; avoid overcooking to prevent them from becoming mushy.
  • Adjust seasoning carefully since chicken broth and rotisserie chicken may add varying levels of salt.

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