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Copycat Olive Garden Chicken and Gnocchi Soup

Close-up of a hearty bowl of creamy chicken and gnocchi soup with wilted spinach.
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Make the rich, creamy comfort of Olive Garden’s famous soup at home. This one-pot recipe features tender chicken, soft potato gnocchi, and vegetables in a velvety broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package shelf-stable or refrigerated potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. In a small bowl, whisk the flour with 1/2 cup of the heavy cream until smooth to create a slurry. Pour this slurry into the simmering broth, whisking constantly until the broth begins to thicken slightly.
  5. Return the browned chicken to the pot. Add the gnocchi. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the top.
  6. Reduce the heat to low. Stir in the remaining 1/2 cup of heavy cream and the chopped spinach. Cook just until the spinach wilts, about 2 minutes. Do not boil after adding the cream.
  7. Stir in the grated Parmesan cheese until melted and the soup is creamy.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a faster cooking time, use pre-cooked shredded chicken instead of raw chicken breasts.
  • You can substitute frozen gnocchi, but check the package for specific cooking times.
  • If you want a richer flavor, substitute half-and-half for some of the heavy cream.

Nutrition

Find it online: https://mdlatdmm.com/creamy-gnocchi-soup-recipe-one-pot/