Olive Garden Chicken Gnocchi Soup Recipe

chicken gnocchi soup in a white bowl on table

Olive Garden Chicken Gnocchi Soup Recipe

Whip up this chicken gnocchi soup for a weeknight dinner. In under 30 minutes, you have a copycat Olive Garden Chicken Gnocchi Soup that is great to pair with salad, breadsticks, and more.

Course Dinner

Cuisine Italian

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Prep Time 5

Cook Time 20

Total Time 25

Servings -8 servings

Calories 373kcal

Author Kelsey

Equipment

Ingredients

1 Tablespoon Olive Oil
2 Tablespoons Butter
1 small Onion diced
2 stalks Celery diced
3 cloves Garlic minced
2 Tablespoons All-Purpose Flour
1 1/2 cups Half and Half Cream 10%
4 cups Chicken Broth
2 teaspoons Italian seasoning to taste
2 cups Spinach packed
1 cup Chicken cooked and chopped
16 oz Gnocchi uncooked
1/4 cup shredded carrots optional
Salt and Pepper to taste

Instructions

In a stockpot you will want to add your oil, butter, onion, celery, and garlic. Cook on medium heat for 2-3 minutes. Stir occasionally, and cook till the onions are translucent.
Next you will stir in the flour to create the roux for the soup. Stir continously for 2-3 minutes, until the flour becomes light brown. This will remove the flour taste.
Next you will add in the Italian seasoning and a cup of the half and half. Stir to thicken the soup and incorporate.
Then add in the remaining half and half, chicken broth, cooked chicken and gnocchi along with spinach leaves.
Cook for another 5 minutes or so on simmer, or until the gnocchi is cooked through.
Season your chicken gnocchi soup with salt and pepper and serve.

Video

Notes

Use pre-cooked chicken for this recipe. Whether it be leftover rotisserie chicken or cook some chicken on the stove and dice up.

You can add in some shredded carrots if you want.

Swap out the spinach with kale for a different flavor component.

Store any leftover soup in the fridge for 3-4 days in the fridge. This Olive Garden gnocchi soup does not freeze well, as the dairy will seperate a bit once thawed.

Nutrition