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Olive Garden Chicken Gnocchi Soup
Caroline

Olive Garden Chicken Gnocchi Soup

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting classic made with tender chicken, soft potato gnocchi, fresh spinach, and aromatic herbs. Perfect for cozy dinners and easy meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 16 oz potato gnocchi
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • salt, to taste
  • black pepper, to taste
  • grated Parmesan cheese, for serving (optional)

Equipment

  • large soup pot or Dutch oven
  • cutting board
  • Sharp knife
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
  2. Stir in garlic and cook for 1 minute until fragrant. Add thyme and basil.
  3. Pour in chicken broth and bring to a boil.
  4. Reduce heat to a simmer. Add shredded chicken and gnocchi. Cook for 5–7 minutes until gnocchi float and are tender.
  5. Stir in spinach and heavy cream. Cook for an additional 2–3 minutes until spinach is wilted.
  6. Season with salt and black pepper to taste. Serve warm with grated Parmesan cheese if desired.

Notes

  • Add red pepper flakes while sautéing garlic for extra depth of flavor.
  • Adjust broth-to-cream ratio depending on desired thickness.
  • Best enjoyed fresh, but leftovers reheat well with added broth.