Olive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup Recipe is creamy, comforting, and easy to make. Tender shredded chicken, pillowy gnocchi, fresh spinach, and Parmesan create a hearty, flavorful bowl perfect for cozy dinners.
Equipment
- Large pot
- Medium saucepan
- Mixing spoon
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 2 cups Cooked chicken shredded
- 1 tablespoon Olive oil
- 2 cloves Garlic minced
- 1 small Onion diced
- 2 carrots Carrots diced
- 2 stalks Celery diced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1/2 tsp Dried thyme
- 1/4 tsp Nutmeg
- 1 package Potato gnocchi 16 oz
- 2 cups Fresh spinach chopped
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
Sauté Vegetables
- Heat olive oil in a large pot over medium heat. Sauté diced onions, garlic, carrots, and celery until softened and fragrant, about 5–6 minutes.
Simmer Soup Base
- Pour in chicken broth and bring to a gentle simmer. Stir in shredded chicken, dried thyme, and a pinch of nutmeg. Let simmer for 10 minutes to blend flavors.
Add Cream
- Add heavy cream to the pot, stirring gently. Maintain a low simmer to prevent curdling. This creates the soup's rich, creamy texture.
Cook Gnocchi
- Add potato gnocchi to the simmering soup. Cook for 3–5 minutes, stirring occasionally, until gnocchi float and become tender and pillowy.
Add Spinach and Seasoning
- Stir in chopped fresh spinach until wilted. Taste and season with salt and pepper as needed, ensuring a balanced, flavorful soup.
Serve
- Serve the soup hot in bowls and garnish generously with grated Parmesan cheese for that signature Olive Garden flavor.
Notes
- Use fresh spinach for the best flavor and texture.
- Do not overcook gnocchi—they should be tender and pillowy.
- Adjust seasoning gradually and taste as you go.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to prevent curdling.