Olive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup Recipe is creamy, cozy, and filled with tender chicken, pillowy gnocchi, spinach, and carrots. A restaurant favorite made easy at home!
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast (cooked & diced)
- 1 small onion finely chopped
- 2 medium carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 package 16 oz potato gnocchi
- 2 cups fresh spinach chopped
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until softened.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth until smooth.
- Stir in heavy cream and Italian seasoning. Simmer gently.
- Add gnocchi and cook 3–4 minutes, until they float.
- Stir in diced chicken and spinach. Cook 2–3 minutes until heated and wilted.
- Season with salt and pepper. Serve hot with Parmesan and bread.
Notes
Rotisserie chicken works great as a shortcut.
For a lighter version, use half-and-half instead of heavy cream.
Don’t overcook gnocchi — remove from heat once they float.