Chicken Gnocchi Soup
A creamy and hearty copycat of Olive Garden's Chicken Gnocchi Soup, featuring tender chicken, gnocchi, and fresh spinach in a garlic broth.
Ingredients
For the Soup Base
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 lb boneless, skinless chicken breasts (cooked and shredded, or rotisserie chicken) Use shredded rotisserie chicken for quick prep.
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese (for serving)
Instructions
Preparation
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, celery, carrots, and garlic. Cook for 5 minutes until softened.
Cooking
- Stir in cooked chicken, broth, milk, cream, thyme, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Add gnocchi and cook for 3–4 minutes, or until they float to the surface.
- Stir in spinach and let it wilt for 1–2 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with Parmesan and paired with crusty bread.
Notes
To thicken soup, mash a few gnocchi into the broth. Store in the refrigerator for up to 3 days. Add extra broth when reheating, since gnocchi absorb liquid. For extra flavor, top with crispy beef bacon crumbles or red pepper flakes.