Olive Garden Chicken Gnocchi Soup Recipe

Introduction

Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl filled with tender chicken, pillowy gnocchi, and fresh vegetables. This easy-to-make soup combines hearty flavors with a touch of indulgence, perfect for a cozy meal any day of the week.

Ingredients

• 1 tablespoon Olive oil (For sautéing)
• 2 medium Carrots, diced (Adds a touch of sweetness)
• 2 stalks Celery, chopped (Offers crunch)
• 1 medium Onion, chopped (Aromatic base)
• 2 cloves Garlic, minced (For flavor)
• 4 cups Chicken broth (Low sodium preferred)
• 2 cups Diced cooked chicken (Shredded for soup)
• 16 ounces Gnocchi (The star of the dish)
• 2 cups Spinach or kale (For nutrients)
• 1 cup Heavy cream (For creaminess)
• Salt to taste (To taste)
• Pepper to taste (To taste)
• 1/4 cup Fresh parsley, chopped (For garnish)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables soften.
2. Step 2: Stir in the minced garlic and cook for an additional minute.
3. Step 3: Pour in the chicken broth and bring it to a gentle simmer.
4. Step 4: Add the shredded chicken and gnocchi to the pot. Stir occasionally, and in about 3-4 minutes, the gnocchi will float, signaling they’re ready.
5. Step 5: Toss in the spinach or kale and let it wilt for about 2 minutes.
6. Step 6: Finish off with the heavy cream, salt, and pepper, stirring until everything is well-combined and heated through.
7. Step 7: Serve hot, garnished with freshly chopped parsley.

Tips & Variations

• For a lighter version, substitute the heavy cream with half-and-half or coconut milk.
• Use store-bought rotisserie chicken to save time when prepping the chicken.
• Try adding mushrooms or peas for extra texture and flavor.
• Fresh gnocchi cooks quickly; keep an eye so it doesn’t overcook and become mushy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. For longer storage, freeze the soup without the cream and add it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the chicken broth with vegetable broth and omit the chicken. Add extra vegetables or beans for protein to keep it hearty.

What can I use instead of gnocchi?

You can substitute gnocchi with small pasta shapes like mini shells or tortellini, but cooking times may vary.

Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.6 from 150 reviews

This Olive Garden Chicken Gnocchi Soup is a creamy and comforting dish featuring tender chicken, pillowy gnocchi, fresh vegetables, and a rich broth. Perfect for a cozy dinner, it combines sautéed carrots, celery, and onion with garlic, chicken broth, and cream to create a flavorful, hearty soup that’s easy to prepare and sure to satisfy.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon Olive oil (For sautéing)
• 2 medium Carrots, diced (Adds a touch of sweetness)
• 2 stalks Celery, chopped (Offers crunch)
• 1 medium Onion, chopped (Aromatic base)
• 2 cloves Garlic, minced (For flavor)
• 4 cups Chicken broth (Low sodium preferred)

Main Ingredients

• 2 cups Diced cooked chicken (Shredded for soup)
• 16 ounces Gnocchi (The star of the dish)
• 2 cups Spinach or kale (For nutrients)
• 1 cup Heavy cream (For creaminess)

Seasoning & Garnish

• to taste Salt (To taste)
• to taste Pepper (To taste)
• 1/4 cup Fresh parsley, chopped (For garnish)

Instructions

1. Preparation: Gather and prepare all ingredients by dicing the carrots and onion, chopping the celery and parsley, mincing the garlic, and shredding the cooked chicken.
2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced carrots, chopped celery, and chopped onion. Sauté for about 5 minutes until the vegetables soften and become fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
4. Add Broth and Simmer: Pour in the chicken broth and bring everything to a gentle simmer, allowing the flavors to meld together.
5. Cook Chicken and Gnocchi: Add the shredded chicken and gnocchi to the pot. Stir occasionally. After about 3 to 4 minutes, the gnocchi will float to the surface, indicating they are cooked through and tender.
6. Wilt Greens: Toss in the spinach or kale and let it wilt for about 2 minutes, incorporating its nutrients and color into the soup.
7. Finish Soup: Stir in the heavy cream, salt, and pepper to taste. Continue to heat until everything is well-combined and warmed through, creating a creamy consistency.
8. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.

Notes

• Use low sodium chicken broth to control salt levels.
• Fresh gnocchi cooks quickly and floats when done; avoid overcooking to maintain texture.
• Spinach will wilt faster than kale; adjust cooking time accordingly.
• Leftovers can be stored in the refrigerator for up to 3 days.
• For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.

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