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Copycat Olive Garden Chicken Gnocchi Soup Recipe | Easy Comfort Food
Allison Bryant

Copycat Olive Garden Chicken Gnocchi Soup

Recreate the comforting, restaurant-style classic at home with this creamy chicken gnocchi soup. Featuring a flavorful mirepoix base, tender shredded chicken, and soft pillowy potato gnocchi, this soup is a cozy, gourmet experience. The velvety, herb-infused broth is balanced with fresh baby spinach, making it a perfect meal for chilly days or when you need a wholesome, comforting dinner that comes together easily in your own kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American-Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken breast, shredded
  • 16 ounces potato gnocchi
  • 1 cup half-and-half
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Stir in garlic and fresh thyme; cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a gentle simmer.
  5. Add shredded chicken and gnocchi; simmer for 5 minutes or until gnocchi float to the surface.
  6. Stir in half-and-half and heat through without boiling.
  7. Add baby spinach and stir until just wilted.
  8. Season with salt and pepper to taste and serve warm.

Notes

Use a high-quality, refrigerated gnocchi for the best texture. If you want a thicker soup, you can smash a few of the cooked gnocchi against the side of the pot. Store leftovers in an airtight container for up to 3 days, though note that the gnocchi may absorb more broth over time.