Olive Garden Chicken Gnocchi Soup (Print-Friendly Version)
Creamy soup with chicken, spinach, carrots, gnocchi, and herbs, inspired by Olive Garden’s classic comfort dish.
# What You’ll Need to Make This:
→ Main
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried basil
08 -
1.4 litres chicken broth
09 -
2 cups cooked chicken, shredded
10 -
450 grams gnocchi
11 -
2 cups fresh spinach
12 -
240 millilitres heavy cream
13 -
salt, to taste
14 -
black pepper, to taste
15 -
grated Parmesan cheese, for serving (optional)
# How to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for approximately 5 minutes until vegetables begin to soften.
02 -
Add minced garlic to the pot and cook for about 1 minute, stirring, until aromatic.
03 -
Stir in dried thyme and basil. Pour in chicken broth and bring mixture to a boil.
04 -
Reduce heat to a simmer. Add shredded chicken and gnocchi. Cook for 5 to 7 minutes, or until gnocchi float to the surface and become tender.
05 -
Stir in fresh spinach and heavy cream, and cook for an additional 2 to 3 minutes. Season with salt and pepper to taste.
06 -
Ladle hot soup into bowls. Garnish with grated Parmesan cheese if desired.
# Extra Tips:
01 -
For deeper flavour, sauté garlic with a pinch of red pepper flakes.
02 -
To achieve a thicker consistency, reduce the broth or increase heavy cream.
03 -
Leftover soup may be refrigerated for up to 3 days; reheat over gentle heat to maintain texture.