Description
A cozy, creamy copycat of Olive Garden’s Chicken Gnocchi Soup—filled with tender gnocchi, shredded chicken, carrots, and spinach in a velvety broth. Perfect for busy weeknights, this hearty family-friendly soup delivers restaurant comfort right at home in just 35 minutes.
Ingredients
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4 tbsp (60 g) butter
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1 tbsp (15 ml) extra virgin olive oil
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1 cup (150 g) finely diced onion
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½ cup (75 g) finely diced celery
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2 cloves garlic, minced
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¼ cup (30 g) all-purpose flour
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1 quart (950 ml) half-and-half
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28 oz (830 ml) chicken broth
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½ tsp dried thyme
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½ tsp dried parsley flakes
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¼ tsp ground nutmeg (optional)
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1 cup (110 g) shredded carrots
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1 cup (30 g) chopped spinach
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1 cup (150 g) cooked, diced chicken breast
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16 oz (450 g) ready-to-use gnocchi
Instructions
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In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and garlic; sauté until onion turns translucent.
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Sprinkle in flour and whisk for 1 minute to create a roux.
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Gradually whisk in half-and-half; cook 5–7 minutes until slightly thickened.
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Stir in chicken broth and bring to a gentle simmer.
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Add thyme, parsley, nutmeg, salt, and pepper. Stir in carrots, spinach, chicken, and gnocchi.
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Simmer on low for 10–12 minutes until gnocchi is tender and flavours meld.
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Taste and adjust seasoning, then serve warm.
Notes
Whisk the roux gently to avoid lumps.
Swap half-and-half with milk for a lighter but thinner soup.
Use baby spinach for a fresher finish—add near the end.
Nutmeg adds a subtle warmth; don’t skip if possible.
For freezing, omit gnocchi and add fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: American