Description
Olive Garden’s beloved chicken gnocchi soup brings comfort and warmth straight to your kitchen. Rich potato dumplings and tender chicken swim in a creamy broth that feels like a culinary hug from Italy. You’ll savor each spoonful of homemade goodness.
Ingredients
Scale
Main Ingredients:
- 1 (16 oz) package gnocchi
- 2 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 medium carrots, shredded or thinly sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings and Extras:
- 2 tablespoons olive oil or butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- In a spacious pot, warm olive oil or butter over medium heat. Introduce diced onion, minced garlic, shredded carrots, and diced celery. Sauté for approximately 5 minutes until vegetables become tender and aromatic.
- Dust vegetables with flour, continuously stirring for 1-2 minutes to develop a smooth roux. Slowly incorporate chicken broth, whisking diligently to prevent lumps. Allow mixture to reach a gentle simmer.
- Integrate shredded cooked chicken, dried thyme, Italian seasoning, salt, and pepper into the simmering liquid. Carefully add gnocchi and cook for 3-5 minutes until they float and become fully tender.
- Lower heat and blend heavy cream and fresh spinach into the soup. Simmer for 2-3 minutes, ensuring spinach wilts and soup reaches optimal temperature.
- Transfer soup into serving bowls. Enhance with a generous sprinkle of grated Parmesan cheese and freshly chopped parsley. Complement the dish with crusty bread or traditional breadsticks for an authentic Olive Garden-inspired dining experience.
Notes
- Swap vegetables easily by using frozen mixed vegetables or seasonal produce for a quick and flexible soup preparation.
- Choose gluten-free gnocchi and replace wheat flour with cornstarch to make this recipe suitable for gluten-sensitive diners.
- Quickly boost protein by adding extra shredded rotisserie chicken or white beans for more substantial meal options.
- Store leftover soup in airtight containers for up to 3 days, reheating gently to prevent gnocchi from becoming mushy and maintaining creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg