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Copycat Olive Garden Chicken Gnocchi Soup | Easy Comfort Food
Amanda Peterson

Copycat Olive Garden Chicken Gnocchi Soup

Experience the ultimate comfort with this creamy, restaurant-quality chicken gnocchi soup made right in your own kitchen. This wholesome, one-pot dish features tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a velvety, herb-infused broth. It is a budget-friendly, deeply satisfying meal that comes together in under 45 minutes, perfect for warming up any weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, shredded
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 2 cups cooked chicken breast, shredded
  • 1 cup half-and-half
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, celery, and shredded carrots; sauté until tender and onions are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the chicken broth and add dried thyme, bringing the mixture to a gentle boil.
  5. Add the shredded chicken and potato gnocchi to the pot.
  6. Simmer for 5-7 minutes, or until the gnocchi float to the surface and are cooked through.
  7. Reduce heat to low and stir in the half-and-half to create a creamy consistency.
  8. Add the fresh spinach and stir until slightly wilted.
  9. Season with salt and pepper to taste and serve immediately.

Notes

Ensure you add the spinach at the very end to keep it bright and fresh. If you prefer a thicker soup, you can mash a few of the cooked gnocchi against the side of the pot to release extra starch. Store leftovers in an airtight container for up to 3 days, though gnocchi may soften further upon reheating.