Olive Garden Copycat Chicken Gnocchi Soup
Creamy, cozy, and loaded with tender chicken, pillowy gnocchi, and fresh veggies—this homemade version tastes just like the restaurant favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups cooked chicken, shredded or diced
4 cups chicken broth
1 cup heavy cream
1 pound potato gnocchi
2 cups fresh spinach
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.
Stir in Italian seasoning, salt, and black pepper. Add cooked chicken and mix well.
Pour in chicken broth and bring to a gentle simmer.
Add heavy cream and simmer for 10 minutes, allowing the soup to slightly thicken.
Add gnocchi and cook for 3–5 minutes, or until gnocchi float and are tender.
Stir in spinach and cook for 1–2 minutes until wilted.
Taste and adjust seasoning as needed. Serve hot with crusty bread or grated Parmesan.
Notes
Rotisserie chicken works great for quick prep.
Do not overcook gnocchi—they cook fast once added.
For a lighter version, substitute half-and-half for heavy cream.
Soup will thicken as it sits; add extra broth when reheating if needed.
