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Olive Garden chicken gnocchi soup
Marco Santini

Olive Garden Chicken Gnocchi Soup Recipe

This copycat Olive Garden Chicken Gnocchi Soup recipe is rich, creamy, and loaded with tender chicken, pillowy gnocchi, and fresh vegetables. Make restaurant-quality soup at home with this easy, step-by-step guide.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 4 cups chicken broth low sodium preferred
  • 2 cups half-and-half or heavy cream
  • 2 cups cooked shredded chicken breast
  • 1 (16 oz) package potato gnocchi
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 teaspoon Italian seasoning or fresh herbs
  • 2 cups fresh spinach or kale optional

Method
 

Prepare the soup base:
  1. Melt butter in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
Cook the soup:
  1. Add chicken broth and bring to a gentle boil. Reduce heat and add shredded chicken. Simmer 10 minutes to meld flavors. Stir in half-and-half and seasonings. Heat gently without boiling.
Add gnocchi and greens:
  1. Add gnocchi to the simmering soup. Cook 2-3 minutes until they float. Stir in spinach or kale just before serving.