Description
This Olive Garden Gnocchi Soup is a creamy and comforting soup inspired by the restaurant favorite. It features pillowy potato gnocchi, tender chicken, spinach, and vegetables in a rich, flavorful broth — perfect for cozy nights or family dinners.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (16 oz) package potato gnocchi
- 2 cups fresh spinach
- 2 cups half-and-half or heavy cream
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
- Stir in thyme, salt, pepper, and flour. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Add shredded chicken and gnocchi. Simmer for 4–5 minutes, or until gnocchi are tender and float to the top.
- Stir in spinach and cream. Simmer another 2–3 minutes until spinach is wilted and soup is heated through.
- Adjust seasoning if needed and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter version, use milk instead of cream or half-and-half.
- Frozen gnocchi can be used, no need to thaw beforehand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
