Description
This creamy Olive Garden Chicken Gnocchi Soup is a cozy, comforting bowl filled with tender chicken, pillowy gnocchi, spinach, and veggies. A rich and satisfying homemade version of the restaurant classic—perfect for busy weeknights or chilly evenings.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried basil
6 cups chicken broth
2 cups cooked chicken, shredded
1 package (16 oz) gnocchi
2 cups fresh spinach
1 cup heavy cream
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, optional
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the thyme and basil, then pour in the chicken broth. Bring the mixture to a boil.
Reduce the heat to a simmer. Add the shredded chicken and gnocchi. Cook for 5–7 minutes, or until the gnocchi float to the top.
Stir in the spinach and heavy cream. Cook for another 2–3 minutes.
Season with salt and black pepper to taste.
Serve hot with Parmesan cheese, if desired.
Notes
For extra richness, use rotisserie chicken.
If soup thickens when reheating, add a splash of broth.
Frozen gnocchi works perfectly—no need to thaw
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg