Description
This creamy, comforting chicken gnocchi soup is a spot-on copycat of Olive Garden’s classic, made easy for busy weeknights. With tender chicken, pillowy gnocchi, and a rich, flavorful broth, it’s a soul-warming dinner ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked chicken, diced or shredded
- 1 (16-ounce) package potato gnocchi
- 1 cup baby spinach, roughly chopped
- 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Heat butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Sauté for 3-4 minutes until softened and onions are translucent.
- Add minced garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the veggies and stir constantly for 1-2 minutes until absorbed and pasty.
- Slowly pour in chicken broth while stirring. Bring to a gentle simmer, then reduce heat to medium-low and simmer for about 5 minutes until slightly thickened.
- Add cooked chicken (now or with gnocchi for more texture).
- Pour in whole milk and heavy cream. Stir to combine.
- Add potato gnocchi. Increase heat to medium and simmer for 5-7 minutes, or until gnocchi float to the surface and soup is creamy.
- Stir in baby spinach, thyme, salt, black pepper, and red pepper flakes (if using).
- Once spinach wilts (about 1 minute), taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese.
Notes
For gluten-free, use gluten-free gnocchi and flour. For dairy-free, substitute olive oil for butter, non-dairy milk, and coconut cream. Don’t overcook the gnocchi—remove from heat as soon as they float. Soup thickens as it sits; thin with broth or milk if needed. Leftovers keep well for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 390
- Sugar: 5
- Sodium: 900
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 18
Keywords: Olive Garden, chicken gnocchi soup, copycat, creamy soup, comfort food, Italian soup, easy dinner, 30 minute meal, chicken soup, gnocchi, family dinner