Go Back

Olive Garden-Inspired Chicken Gnocchi Soup

Chicken gnocchi soup inspired by Olive Garden is simmered in a creamy, herb-seasoned broth with tender vegetables, shredded chicken, and potato gnocchi. Baby spinach stirred in at the end adds a fresh finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (16 oz) potato gnocchi
  • 2 cups cooked chicken shredded
  • 3 cups baby spinach

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, melt the butter with the olive oil.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  5. Gradually whisk in the chicken broth and half-and-half, then stir in the Italian seasoning, salt, and pepper.
  6. Bring the soup to a gentle simmer over medium heat, then reduce the heat to medium-low and cook, stirring occasionally, until the carrots are tender and the soup has thickened slightly, 8 to 10 minutes; do not boil.
  7. Stir in the gnocchi and cooked chicken and cook according to the gnocchi package directions, usually 2 to 4 minutes, until the gnocchi are tender and floating and the chicken is hot.
  8. Stir in the spinach and cook until wilted, about 1 minute.

Notes

For the creamiest texture, keep the soup at a gentle simmer and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy broth may separate. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based cream.