Olive Garden Chicken Gnocchi Soup (Print-Friendly Format)
Creamy chicken, pillowy gnocchi, veggies, and spinach blend for a comforting, Olive Garden-inspired soup.
# Ingredients You’ll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 medium carrots, diced
04 -
2 stalks celery, diced
→ Aromatics and Seasonings
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried basil
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Soup Ingredients
10 -
6 cups chicken broth
11 -
2 cups cooked chicken, shredded
12 -
1 package (454 grams) gnocchi
13 -
2 cups fresh spinach
14 -
1 cup heavy cream
→ For Serving
15 -
Grated Parmesan cheese, optional
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for approximately 5 minutes, stirring occasionally, until vegetables have softened.
02 -
Stir in minced garlic and cook for 1 minute until fragrant. Incorporate dried thyme and basil, mixing thoroughly.
03 -
Pour in chicken broth and bring the mixture to a boil. Reduce heat to maintain a gentle simmer.
04 -
Add shredded chicken and gnocchi to the pot. Cook for 5 to 7 minutes until gnocchi rise to the surface and become tender.
05 -
Stir in fresh spinach and heavy cream, simmering for an additional 2 to 3 minutes until spinach is wilted. Season with salt and black pepper to taste.
06 -
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
# Extra Tips:
01 -
Sautéing the garlic with a pinch of red pepper flakes can provide subtle heat.
02 -
To achieve a creamier consistency, increase heavy cream or reduce chicken broth accordingly.
03 -
Leftovers can be stored under refrigeration for up to 3 days and should be reheated gently on the stovetop.