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Olive Garden Chicken Gnocchi Soup Recipe

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4.2 from 68 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting soup made with tender gnocchi, shredded rotisserie chicken, fresh spinach, and a flavorful blend of Italian herbs and spices. Perfect for a cozy meal, it comes together in just 30 minutes on the stovetop.

Ingredients

Sauté Base

  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 1 cup matchstick carrots
  • 6 cloves garlic, minced

Seasoning and Thickening

  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon rubbed sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1/4 cup all-purpose flour

Liquids

  • 4 cups chicken broth
  • 1 1/2 cups heavy cream

Main Ingredients

  • 1 pound potato gnocchi
  • 2 cups shredded rotisserie chicken
  • 1 1/2 cups chopped fresh spinach
  • 1 teaspoon balsamic vinegar

Instructions

  1. Heat the butter: Melt 4 tablespoons of butter in a large pot over medium heat until fully melted and starting to bubble.
  2. Sauté the vegetables: Add the diced onion, sliced celery, and matchstick carrots to the pot along with generous pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables have softened.
  3. Add garlic and herbs: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Cook for another minute, stirring frequently to release the aromas and flavors.
  4. Thicken with flour: Sprinkle in the flour and continue to cook, stirring often, for one minute to remove the raw flour taste and to create a roux base.
  5. Deglaze the pot: Pour in 1/4 to 1/2 cup of chicken broth and stir thoroughly, scraping the bottom of the pot to lift any browned bits that add rich flavor to the soup.
  6. Add remaining liquids: Pour in the rest of the chicken broth along with the heavy cream. Season with a few more pinches of salt and pepper and stir to combine everything evenly.
  7. Bring to simmer and add gnocchi and chicken: Increase the heat to medium-high and bring the soup to a gentle simmer. Add the potato gnocchi and shredded rotisserie chicken to the pot.
  8. Cook gnocchi: Reduce the heat to medium-low and simmer gently for 3-5 minutes until the gnocchi is cooked through and tender.
  9. Add spinach and vinegar: Stir in the chopped fresh spinach and balsamic vinegar. Continue stirring until the spinach wilts and blends into the soup.
  10. Adjust seasoning and serve: Taste the soup and season with additional salt and pepper as needed. Serve hot and enjoy your comforting bowl of Olive Garden Chicken Gnocchi Soup.
  11. Optional: Leave a review: If you loved this recipe, don’t forget to leave a 5-star rating and review to share your experience!

Notes

  • Use rotisserie chicken for convenience and added flavor; leftover cooked chicken works well too.
  • Gnocchi cooks quickly, so watch closely to avoid overcooking and making it mushy.
  • Adjust seasoning gradually—Italian seasoning and sage add warmth, but you can tweak according to your preference.
  • The soup thickens as it cools; reheat gently with a splash of broth if needed.
  • For a lighter option, substitute half-and-half for heavy cream, though the texture will be less rich.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

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