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Copycat Olive Garden Chicken Gnocchi Soup: Creamy and Easy Weeknight Dinner

A close-up of a white bowl filled with creamy Olive Garden Chicken Gnocchi Soup, featuring shredded chicken, potato gnocchi, and wilted spinach.
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Make the famous creamy Olive Garden Chicken Gnocchi Soup at home. This recipe uses simple ingredients to create a rich, comforting soup with tender chicken and pillowy gnocchi, perfect for a family-friendly meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups rich chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 5 ounces fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the flour until it coats the vegetables, cooking for 1 minute to remove the raw flour taste.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Add the Italian seasoning, thyme, pepper, and salt. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to blend.
  6. Stir in the heavy cream and bring the soup back to a gentle simmer, but do not boil.
  7. Add the potato gnocchi to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the top.
  8. Stir in the fresh spinach until it wilts into the soup, which takes about 2 minutes. Taste and adjust salt and pepper as needed.
  9. Serve this hearty soup hot, perhaps with crusty bread for dipping.

Notes

  • For a quicker weeknight version, use pre-cooked rotisserie chicken instead of raw chicken breast. Add the shredded chicken during step 6.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup during step 6.
  • You can substitute frozen spinach for fresh, adding it at the same time as the gnocchi.

Nutrition

Find it online: https://tastethisplate.com/olive-garden-chicken-gnocchi-soup-recipe/