Creamy Chicken Gnocchi Soup Olive Garden
Creamy Chicken Gnocchi Soup Olive Garden is a cozy stovetop soup loaded with tender chicken, pillowy gnocchi, and spinach in a rich, creamy broth that tastes like the restaurant favorite and comes together fast on a weeknight.
Equipment
- Heavy Pot
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups low sodium chicken broth
- 2 cups half and half or whole milk with a splash of cream
- 16 oz potato gnocchi shelf-stable or refrigerated
- 3 cups cooked shredded chicken rotisserie recommended
- 3 cups fresh spinach
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
Optional Toppings
- red pepper flakes optional
- grated Parmesan optional
- chopped parsley optional
Instructions
- Sauté aromatics: In a heavy pot, warm olive oil and butter, then soften onion, carrots, and celery for 6 to 8 minutes; add garlic and cook 30 seconds until fragrant.
- Build the base: Sprinkle flour over vegetables and stir 1 minute to make a blond roux; slowly whisk in chicken broth until smooth with no lumps.
- Simmer: Add dried thyme, Italian seasoning, salt, and pepper; bring to a gentle simmer 8 to 10 minutes until slightly thickened and vegetables are tender.
- Finish with comfort: Stir in half and half, gnocchi, and shredded chicken; simmer 3 to 4 minutes until gnocchi float and are tender; fold in spinach to wilt 1 minute.
- Taste and serve: Adjust salt and pepper, ladle into bowls, and top with Parmesan, parsley, and a pinch of red pepper flakes if desired.
Notes
Use shelf-stable or refrigerated gnocchi and cook directly in the soup to naturally thicken with starch without heavy cream. For extra silky texture, swap half the milk for evaporated milk to resist curdling. Rotisserie chicken saves time; leftover roast chicken also works. Gluten sensitive: use 1:1 gluten-free flour and confirm the gnocchi is gluten-free. Dairy-light: use whole milk and add a cornstarch slurry near the end; finish with a small knob of butter. Flavor boost: a splash of lemon at the end brightens the cream base, and a pinch of nutmeg complements the dairy. Storage: Refrigerate up to 3 days; thin with broth or milk when reheating gently. Freeze without gnocchi, then add fresh gnocchi when reheating on the stovetop.