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Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup Recipe
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★★★★★

5.2 from 9 reviews

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting blend of tender chicken, soft potato gnocchi, fresh spinach, and a flavorful broth seasoned with Italian herbs. Perfect for cozy dinners, this homemade version captures the rich, savory taste of the popular restaurant favorite in your own kitchen.

Ingredients

Scale

Sauté Base

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

Seasonings & 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 & Main Ingredients

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

Instructions

  1. Prepare the base: Heat 4 tablespoons butter in a large pot over medium heat until melted and shimmering.
  2. Sauté vegetables: Add diced onion, sliced celery, and matchstick carrots along with a couple larger pinches of salt and freshly cracked pepper. Cook for about 8 minutes, stirring occasionally, until vegetables soften.
  3. Add aromatics and herbs: Stir in minced garlic, Italian seasoning, rubbed sage, and a couple pinches of salt and pepper. Cook for an additional minute, stirring frequently to release the flavors.
  4. Incorporate flour: Sprinkle in 1/4 cup all-purpose flour and cook for another minute, stirring constantly to form a roux and eliminate raw flour taste.
  5. Deglaze the pan: Pour in 1/4 to 1/2 cup chicken broth to deglaze, scraping the bottom of the pot to lift any flavorful browned bits.
  6. Add remaining liquids: Stir in the rest of the chicken broth and 1 1/2 cups heavy cream. Season with a few pinches of salt and pepper for balance.
  7. Simmer soup: Bring the mixture to a simmer over medium-high heat. Add potato gnocchi and shredded chicken, stirring gently to combine.
  8. Cook gnocchi: Reduce heat to medium-low and simmer for 3-5 minutes until the gnocchi is tender and cooked through.
  9. Finish with greens and vinegar: Stir in fresh spinach and balsamic vinegar until the spinach wilts and the soup develops a subtle tang.
  10. Season and serve: Adjust seasoning with salt and pepper to taste. Serve warm and enjoy the creamy richness!
  11. Feedback invitation: If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Using rotisserie chicken makes this recipe quick and flavorful, but you can also use leftover cooked chicken.
  • Fresh spinach can be substituted with baby kale or Swiss chard if preferred.
  • For a lighter version, use half-and-half instead of heavy cream, though the soup will be less rich.
  • Potato gnocchi cooks quickly; be careful not to overcook or it will become mushy.
  • Adjust salt and pepper gradually throughout cooking to suit your taste.

Nutrition

Keywords: chicken gnocchi soup, creamy chicken soup, Olive Garden soup copycat, potato gnocchi recipe, easy chicken soup

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