Copycat Olive Garden Chicken & Gnocchi Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Cook the gnocchi: Add the refrigerated gnocchi to the simmering soup and cook, stirring occasionally, until the gnocchi are tender, about 3 minutes.
- 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
