If you love the famous Olive Garden Chicken and Gnocchi Soup, you’ll be thrilled to know that you can easily make this creamy and comforting dish at home! Packed with tender chicken, soft gnocchi, and fresh spinach, this homemade version is just as satisfying as the restaurant classic. It’s perfect for potlucks, family gatherings, or simply enjoying a cozy night in. The best part? It only takes 30 minutes to prepare!
Ingredients You’ll Need for This Olive Garden Chicken and Gnocchi Soup Recipe:
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 2 cups cooked chicken, cubed or shredded (rotisserie or canned chicken can be used)
- 4 cups chicken broth (or 4 cups water with chicken bouillon)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 pound potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, roughly chopped
How to Make Olive Garden Chicken and Gnocchi Soup:
- Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped celery, diced onion, garlic, and shredded carrots. Sauté for about 3-5 minutes until the onions are translucent and the vegetables have softened. - Add Chicken and Broth
Add the cooked chicken and chicken broth (or water with bouillon) to the pot. Season with salt, black pepper, and dried thyme. Stir everything together and bring the soup to a boil. - Cook the Gnocchi
Once the soup is boiling, add the gnocchi. Let it cook for about 3 minutes, then reduce the heat and simmer for an additional 10 minutes. This step lets the flavors blend and ensures the gnocchi is cooked through. - Stir in Half-and-Half and Spinach
Stir in the half-and-half and chopped spinach. Continue to simmer for a few more minutes, until the spinach is wilted and the soup is creamy and heated through. If you’re transporting the soup, add the half-and-half and spinach just before serving to prevent curdling and to keep the spinach fresh. - Serve and Enjoy
Ladle the soup into bowls and serve warm. This creamy and comforting soup pairs wonderfully with crusty bread or a light side salad for a complete meal.
Why You’ll Love This Olive Garden Chicken and Gnocchi Soup Recipe:
This homemade version of the Olive Garden favorite is incredibly easy to make and just as delicious! It’s full of savory chicken, tender gnocchi, and a rich, creamy broth that’s perfect for satisfying your cravings. Whether you’re cooking for a crowd or just your family, this soup is sure to be a hit. Plus, it’s a great way to warm up on a chilly day!
Tips for the Best Olive Garden Chicken and Gnocchi Soup:
- Customization: Use leftover rotisserie chicken or canned chicken to save time. Feel free to adjust the vegetables to your liking or add more spinach for extra greens!
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of broth or water to thin it out if needed.
Copycat Olive Garden Chicken and Gnocchi Soup Recipe
- Total Time: 0 hours
- Yield: 6-8
Description
This creamy and comforting soup is a delicious homemade version of the popular Olive Garden favorite. Perfect for potlucks, family gatherings, or just a cozy night in!
Ingredients
-
1 tablespoon olive oil
-
1 stalk celery, chopped
-
1/2 white onion, diced
-
2 teaspoons minced garlic
-
1/2 cup shredded carrots
-
2 cups cooked chicken, cubed or shredded (rotisserie or canned chicken can be used)
-
4 cups chicken broth (or 4 cups water with chicken bouillon)
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon dried thyme
-
1 pound potato gnocchi
-
2 cups half and half
-
1 cup fresh spinach, roughly chopped
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped celery, diced onion, garlic, and shredded carrots. Sauté until the onions are translucent and vegetables are softened, about 3-5 minutes.
-
Add the cooked chicken and chicken broth (or water with bouillon) to the pot. Stir in the salt, black pepper, and dried thyme.
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Bring the soup to a boil, then add the gnocchi. Let it boil for 3 minutes, then reduce the heat to a simmer and cook for an additional 10 minutes. This allows the flavors to meld and the gnocchi to fully cook.
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Stir in the half and half and chopped spinach. Continue to simmer for a few minutes, until the spinach is wilted and the soup is creamy and heated through. If transporting, add the half and half and spinach just before serving to prevent curdling and keep the spinach fresh.
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Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a side salad for a complete meal.
- Cook Time: 30 mintues
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