Description
Olive Garden Chicken Gnocchi Soup is a creamy, hearty bowl of Italian-American comfort made with shredded chicken, soft potato gnocchi, tender vegetables, and fresh spinach in a velvety broth. This cozy classic comes together in under an hour and tastes just like the restaurant version—only better, because it’s homemade. Perfect for chilly days or a comforting weeknight meal.
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 cooked chicken, shredded
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1 package (16 oz) gnocchi
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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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Grated Parmesan cheese (optional, for serving)
Instructions
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Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook 1 minute more. -
Build the Base:
Add thyme and basil. Pour in chicken broth and bring to a boil. -
Add Chicken & Gnocchi:
Reduce heat to a simmer. Add shredded chicken and gnocchi. Cook for 5–7 minutes, until gnocchi float and are tender. -
Finish with Cream & Spinach:
Add spinach and stir until wilted. Pour in heavy cream and simmer for 2–3 minutes. Season with salt and pepper to taste. -
Serve:
Ladle soup into bowls. Top with grated Parmesan if desired. Serve warm with bread or salad.
Notes
Use rotisserie chicken to save time and boost flavor.
Don’t overcook the gnocchi—once they float, they’re ready.
For a lighter version, use half-and-half or evaporated milk instead of cream.
Add mushrooms, kale, or zucchini for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Simmering
- Cuisine: Italian-American