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
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried basil
6 cups chicken broth
2 cups shredded cooked chicken
16 oz gnocchi (store-bought or homemade)
2 cups fresh spinach
1 cup heavy cream
Salt and black pepper, to taste
Fresh Parmesan (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
Stir in garlic, thyme, and basil. Cook 1 minute until fragrant.
Pour in chicken broth, bring to a boil, then reduce to a simmer.
Add shredded chicken and gnocchi. Simmer 5–7 minutes until gnocchi float and are tender.
Stir in spinach and cream. Simmer 2–3 minutes until spinach wilts and soup is creamy.
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