Olive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting homemade version of the popular restaurant favorite. Packed with tender shredded chicken, fluffy potato gnocchi, fresh spinach, and a rich, flavorful broth, this soup is perfect for cozy dinners. The blend of Italian seasoning, garlic, and balsamic vinegar adds depth, while simmering gently brings all the flavors together in a luscious creamy base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Vegetables and Aromatics
- 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 and Protein
- 4 tablespoons butter
- 1 1/2 cups heavy cream
- 2 cups shredded rotisserie chicken
Dry and Pantry
- 2 teaspoons Italian seasoning
- 1/2 teaspoon rubbed sage
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 pound potato gnocchi
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Sauté Vegetables: Heat 4 tablespoons butter in a large pot over medium heat. Add the diced onion, sliced celery, and matchstick carrots with a generous pinch of kosher salt and freshly cracked black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables have softened.
- Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper as needed. Cook for another minute, stirring frequently to release the flavors.
- Incorporate Flour: Sprinkle the all-purpose flour over the mixture and cook for one minute while stirring constantly to remove the raw flour taste and begin thickening the base.
- Deglaze the Pot: Pour in 1/4 to 1/2 cup chicken broth to deglaze the pan, scraping the bottom to lift any flavorful browned bits.
- Add Liquids: Stir in the remaining chicken broth and the heavy cream. Add a few more pinches of salt and pepper to season the broth.
- Simmer and Add Gnocchi and Chicken: Bring the soup to a gentle simmer over medium-high heat, then add the potato gnocchi and shredded rotisserie chicken. Reduce the heat to medium-low and simmer for 3-5 minutes until the gnocchi are tender and cooked through.
- Finish with Spinach and Vinegar: Stir in the fresh spinach and balsamic vinegar. Continue stirring until the spinach wilts into the soup.
- Final Seasoning and Serve: Taste and adjust the seasoning with salt and freshly cracked pepper as needed. Serve hot and enjoy this creamy, flavorful soup.
Notes
- Gnocchi cooks quickly—avoid overcooking to prevent them from becoming mushy.
- Use rotisserie chicken for quick prep, but leftover cooked chicken works well too.
- If you prefer a thicker soup, increase the amount of flour slightly or cook the soup longer to reduce it.
- Fresh spinach can be substituted with baby kale or Swiss chard if preferred.
- For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich and creamy.
Keywords: Olive Garden, Chicken Gnocchi Soup, creamy soup, Italian soup, comfort food, chicken soup, potato gnocchi, rotisserie chicken
