Copycat Olive Garden Chicken & Gnocchi Soup Recipe

Introduction

This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting bowl of goodness that’s perfect for chilly days. Packed with tender chicken, pillowy gnocchi, and fresh spinach, it’s easy to make at home and sure to satisfy your cravings.

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 small rib celery, sliced 1/4-inch thick (1/3 cup)
• 1 small yellow onion, chopped (1/2 cup)
• 1/2 cup matchstick carrots (from a 10-ounce package)
• 3 small cloves garlic, finely chopped (2 teaspoons)
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 2 cups half-and-half
• 1 cup finely chopped cooked chicken
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 (12-ounce) package refrigerated gnocchi (such as Rana)
• 1 1/2 cups roughly chopped baby spinach (about 2 ounces)
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• Pinch ground nutmeg

Instructions

1. Step 1: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and the onions turn translucent, about 5 minutes.
2. Step 2: Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Step 3: Add the remaining 3 tablespoons of butter and stir constantly until melted, about 1 minute. Stir in the all-purpose flour and cook, stirring constantly, until the mixture is pale golden brown and bubbly, about 1 minute.
4. Step 4: Gradually stir in chicken broth, half-and-half, chopped cooked chicken, sugar, and salt. Bring the soup to a simmer, stirring occasionally to combine the flavors.
5. Step 5: Add the refrigerated gnocchi and cook, stirring occasionally, until tender, about 3 minutes.
6. Step 6: Stir in the baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Cook for an additional 2 minutes, stirring often, until the spinach has wilted. Serve the soup warm.

Tips & Variations

• For a richer soup, use heavy cream instead of half-and-half.
• Substitute fresh gnocchi with frozen gnocchi if refrigerated isn’t available; just adjust cooking time slightly.
• Add a sprinkle of grated Parmesan cheese on top for extra flavor.
• Use rotisserie chicken for a quick and convenient option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent curdling. Avoid freezing as the cream and gnocchi may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the chicken and use a vegetable broth instead of chicken broth. Consider adding mushrooms or white beans for protein and texture.

What can I use if I don’t have gnocchi?

Small pasta shapes like orecchiette or mini shells work well as substitutes if gnocchi isn’t available.

Copycat Olive Garden Chicken & Gnocchi Soup Recipe

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★★★★★

4.5 from 123 reviews

This Copycat Olive Garden Chicken & Gnocchi Soup offers a creamy, comforting blend of tender chicken, pillowy gnocchi, and fresh spinach in a savory broth. Perfect for a cozy meal, this homemade version replicates the beloved restaurant classic with simple ingredients and straightforward steps.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Vegetables

• 1 small rib celery, sliced 1/4-inch thick (1/3 cup)
• 1 small yellow onion, chopped (1/2 cup)
• 1/2 cup matchstick carrots (from a 10-ounce package)
• 3 small cloves garlic, finely chopped (2 teaspoons)
• 1 1/2 cups roughly chopped baby spinach (about 2 ounces)

Dairy and Butter

• 4 tablespoons unsalted butter, divided
• 2 cups half-and-half

Proteins

• 1 cup finely chopped cooked chicken

Pantry

• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 (12-ounce) package refrigerated gnocchi (such as Rana)
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• Pinch ground nutmeg

Instructions

1. Cook the vegetables: Melt 1 tablespoon of butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and the onions are translucent, about 5 minutes. Add the finely chopped garlic and cook, stirring constantly, until fragrant, approximately 30 seconds.
2. Make the soup base: Add the remaining 3 tablespoons of butter to the Dutch oven and stir constantly until melted, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until the mixture turns pale golden brown and bubbly, which should take about 1 minute.
3. Add the liquids and chicken: Gradually stir in the chicken broth and half-and-half, then add the chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer, stirring occasionally to combine all ingredients evenly.
4. Cook the gnocchi: Add the refrigerated gnocchi to the simmering soup and cook, stirring occasionally, until the gnocchi are tender, about 3 minutes.
5. Finish with spinach and seasoning: Stir in the chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Continue cooking for about 2 minutes, stirring often, until the spinach is wilted. Serve the soup warm for best flavor.

Notes

• Using refrigerated gnocchi significantly reduces cooking time compared to dried varieties.
• Adjust seasoning as needed, especially salt and pepper, to suit your taste preferences.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
• For a thicker soup, increase the flour to 1/3 cup when making the roux.
• Fresh spinach can be substituted with baby kale or Swiss chard for a different flavor profile.

Keywords: Chicken Gnocchi Soup, Olive Garden Copycat, Creamy Soup, Comfort Food, Italian-Style Soup