Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting copycat recipe you can make at home in under 45 minutes. With pillowy gnocchi, tender chicken, spinach, and a silky herb-infused broth, it’s hearty enough for dinner yet light enough to enjoy with breadsticks or salad. Perfect for chilly evenings or whenever you’re craving restaurant-style comfort food at home.
Ingredients
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1 tbsp olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 tsp dried thyme
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1 tsp dried basil
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6 cups chicken broth
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2 cups shredded cooked chicken
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16 oz gnocchi (store-bought or homemade)
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2 cups fresh spinach
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1 cup heavy cream
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Salt and black pepper, to taste
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Fresh Parmesan (optional, for serving)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
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Stir in garlic, thyme, and basil. Cook 1 minute until fragrant.
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Pour in chicken broth, bring to a boil, then reduce to a simmer.
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Add shredded chicken and gnocchi. Simmer 5–7 minutes until gnocchi float and are tender.
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Stir in spinach and cream. Simmer 2–3 minutes until spinach wilts and soup is creamy.
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Season with salt and pepper. Serve hot with Parmesan if desired.
Notes
Rotisserie chicken makes this recipe even easier.
Store-bought gnocchi works perfectly, but homemade is a great upgrade.
Swap heavy cream with half-and-half for a lighter version.
Add mushrooms, zucchini, or other veggies to bulk it up.
For extra flavor, sauté veggies in a mix of butter and olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American