Print

Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup Recipe
Print Recipe

★★★★★

4.8 from 8 reviews

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting homemade version of the popular restaurant dish. Loaded with tender shredded rotisserie chicken, fluffy potato gnocchi, fresh spinach, and aromatic herbs in a rich, flavorful broth, it’s perfect for a cozy meal any day of the week.

Ingredients

Scale

Vegetables & Herbs

  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 1 cup matchstick carrots
  • 6 cloves garlic, minced
  • 1 1/2 cups chopped fresh spinach

Dairy & Fats

  • 4 tablespoons butter
  • 1 1/2 cups heavy cream

Proteins

  • 2 cups shredded rotisserie chicken

Pantry Items & Seasonings

  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon rubbed sage
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Other

  • 1 pound potato gnocchi

Instructions

  1. Prepare the Base: Heat 4 tablespoons of butter in a large pot over medium heat until melted and beginning to foam.
  2. Sauté Aromatics: Add the diced onion, sliced celery, and matchstick carrots, seasoning with a couple of generous pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until vegetables are softened and fragrant.
  3. Add Garlic and Herbs: Stir in the minced garlic, Italian seasoning, rubbed sage, and a couple of more pinches of salt and pepper. Cook for an additional minute, stirring frequently to release their aromas.
  4. Create the Roux: Sprinkle in 1/4 cup of all-purpose flour and stir continuously for one minute to cook out the raw flour taste and thicken the base.
  5. Deglaze the Pot: Gradually pour in 1/4 to 1/2 cup of the chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits for added flavor.
  6. Add Liquids: Stir in the remaining chicken broth along with 1 1/2 cups of heavy cream, then season with a few more pinches of salt and pepper to taste.
  7. Simmer and Add Gnocchi: Bring the soup to a simmer over medium-high heat, then add the potato gnocchi and shredded rotisserie chicken.
  8. Cook the Gnocchi: Reduce heat to medium-low and gently simmer for 3-5 minutes until the gnocchi float to the surface and are tender.
  9. Finish with Spinach and Vinegar: Stir in the chopped fresh spinach and 1 teaspoon of balsamic vinegar until the spinach wilts into the soup.
  10. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!
  11. Feedback: If you loved this recipe, please leave a 5-star rating and review.

Notes

  • You can substitute rotisserie chicken with cooked shredded chicken breast or thighs.
  • If you can’t find potato gnocchi, small dumplings or even small pasta like orecchiette can be used as an alternative.
  • For a lighter version, you can substitute half-and-half for heavy cream, but the soup will be less creamy.
  • Adding fresh spinach near the end ensures it retains color and nutritional value without overcooking.
  • This soup freezes well; store cooled soup in airtight containers for up to 3 months. Reheat gently on the stove.

Nutrition

Keywords: Chicken gnocchi soup, Olive Garden copycat, creamy chicken soup, potato gnocchi recipe, easy comforting soup

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