What the heck is this?
If you’re craving something creamy, hearty, and packed with tender chicken and those pillowy gnocchi pillows, Olive Garden’s Chicken Gnocchi Soup is your go-to comfort fix. It’s a creamy, garlicky, and cheesy soup loaded with spinach, carrots, and potatoes, all simmered together in a rich broth. Perfect for chilly nights or whenever you need a hug in a bowl.
Why You’ll Love This Recipe
– Thick, creamy, and loaded with flavor.
– Soft gnocchi that melts in your mouth.
– Packed with healthy spinach and tender chicken.
– Easy enough for weeknights but fancy enough for guests.
– Uses simple ingredients you can find anywhere.
– Makes great leftovers that reheat beautifully.
The Good Stuff You’ll Need
For the Soup Base:
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 2 cups shredded cooked chicken (rotisserie works!)
– 1 cup diced potatoes (Yukon Gold or red potatoes)
– 1 cup heavy cream
– 2 cups fresh spinach, roughly chopped
– Salt and pepper to taste
– 1 tsp Italian seasoning
– 1/2 tsp crushed red pepper flakes (optional for a little kick)
For the Gnocchi:
– 1 package (about 16 oz) store-bought potato gnocchi
For Finishing Touches:
– Grated Parmesan cheese
– Fresh parsley, chopped
Let’s Do This
Step 1: Sauté Your Veggies
Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until veggies soften and onions turn translucent, about 5-7 minutes.
Step 2: Build the Broth
Pour in chicken broth and bring to a boil. Add diced potatoes and Italian seasoning. Lower heat and simmer until potatoes are tender, about 10-12 minutes.
Step 3: Add Chicken and Gnocchi
Stir in shredded chicken and gnocchi. Cook gnocchi according to package instructions (usually 2-3 minutes until they float).
Step 4: Make It Creamy
Reduce heat to low. Stir in heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 3-5 minutes.
Step 5: Season and Serve
Taste and season with salt, pepper, and crushed red pepper flakes if you like a little heat. Serve hot, topped with grated Parmesan and fresh parsley.
Serving Suggestions
Serve with crusty bread or garlic breadsticks for dunking. A simple green salad on the side keeps things fresh and balanced.
Switch It Up
– Swap chicken for turkey or even cooked sausage.
– Use kale instead of spinach for a heartier green.
– Make it dairy-free by swapping cream with coconut milk or cashew cream.
– Add mushrooms or corn for extra veggies and texture.
Make-Ahead Tips
– Prep the soup base and veggies a day ahead; add gnocchi and cream when reheating.
– Store leftovers in an airtight container in the fridge for up to 3 days. Gnocchi may absorb some liquid, so add broth when reheating to loosen up.
Questions People Actually Ask
Q: Can I freeze this soup?
A: It’s best fresh or refrigerated since cream and gnocchi don’t freeze well, but you can freeze the soup base without cream and add cream when reheating.
Q: Can I make homemade gnocchi?
A: Totally! Fresh gnocchi takes it up a notch if you have time.
Q: What kind of potatoes work best?
A: Yukon Gold or red potatoes hold up well and stay tender without falling apart.
Olive Garden Chicken Gnocchi Soup: Your Cozy Comfort Bowl
- Total Time: 40 minutes
- Yield: 4 servings
Description
If you’re craving something creamy, hearty, and packed with tender chicken and those pillowy gnocchi pillows, Olive Garden’s Chicken Gnocchi Soup is your go-to comfort fix. It’s a creamy, garlicky, and cheesy soup loaded with spinach, carrots, and potatoes, all simmered together in a rich broth. Perfect for chilly nights or whenever you need a hug in a bowl.
Ingredients
For the Soup Base:
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 2 cups shredded cooked chicken (rotisserie works!)
– 1 cup diced potatoes (Yukon Gold or red potatoes)
– 1 cup heavy cream
– 2 cups fresh spinach, roughly chopped
– Salt and pepper to taste
– 1 tsp Italian seasoning
– 1/2 tsp crushed red pepper flakes (optional for a little kick)
For the Gnocchi:
– 1 package (about 16 oz) store-bought potato gnocchi
For Finishing Touches:
– Grated Parmesan cheese
– Fresh parsley, chopped
Instructions
Step 1: Sauté Your Veggies
Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until veggies soften and onions turn translucent, about 5-7 minutes.
Step 2: Build the Broth
Pour in chicken broth and bring to a boil. Add diced potatoes and Italian seasoning. Lower heat and simmer until potatoes are tender, about 10-12 minutes.
Step 3: Add Chicken and Gnocchi
Stir in shredded chicken and gnocchi. Cook gnocchi according to package instructions (usually 2-3 minutes until they float).
Step 4: Make It Creamy
Reduce heat to low. Stir in heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 3-5 minutes.
Step 5: Season and Serve
Taste and season with salt, pepper, and crushed red pepper flakes if you like a little heat. Serve hot, topped with grated Parmesan and fresh parsley.
Notes
– Swap chicken for turkey or even cooked sausage.
– Use kale instead of spinach for a heartier green.
– Make it dairy-free by swapping cream with coconut milk or cashew cream.
– Add mushrooms or corn for extra veggies and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~350 kcal per serving
- Fat: ~12g
- Carbohydrates: ~30g
- Protein: ~28g