Print

Olive Garden Chicken Gnocchi Soup Copycat

A close-up of hearty Olive Garden Chicken Gnocchi Soup, featuring tender chicken, soft potatoes, spinach, and crispy bacon bits.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting copycat of the Olive Garden classic, featuring tender chicken, soft gnocchi, spinach, and carrots. This soup is ready in about 30 minutes on the stovetop, perfect for a weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 2 cups fresh baby spinach
  • 1/2 cup shredded carrots (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from the pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth, add Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
  5. Stir in heavy cream and Parmesan cheese until well combined.
  6. Add the gnocchi and shredded carrots (if using) to the pot. Cook according to package directions, usually about 3-5 minutes, until the gnocchi float to the surface.
  7. Stir in the cooked chicken and fresh spinach. Cook for another 1-2 minutes, until the spinach is wilted.
  8. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

  • For a thicker soup, you can create a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir it into the simmering soup before adding the gnocchi.
  • Rotisserie chicken can be used as a shortcut. Shred about 2 cups of cooked rotisserie chicken and add it in step 6.
  • This soup reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kingscook.com/olive-garden-chicken-gnocchi-soup/