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There’s something truly comforting about a warm bowl of soup, especially when it carries the familiar flavors of Italian cuisine. The Olive Garden Chicken Gnocchi Soup is a beloved classic that has captivated the hearts and palates of many. Its creamy texture, combined with tender chicken, pillowy gnocchi, and vibrant vegetables, creates a dish that is both hearty and satisfying. Whether it’s a chilly evening or a family gathering, this soup is a go-to choice that brings everyone together around the table.

Olive Garden Chicken Gnocchi Soup Recipe and Guide

Warm up your evenings with this comforting Olive Garden Chicken Gnocchi Soup, a beloved classic that combines creamy goodness with tender chicken, pillowy gnocchi, and fresh vegetables. Perfect for chilly nights or family gatherings, this easy recipe can be made in under an hour, making it accessible for busy cooks. With fresh ingredients and a straightforward approach, you’ll create a delicious dish that rivals your favorite Italian restaurant. Perfect for cozy nights at home!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 large carrots, sliced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional)

8 cups low-sodium chicken broth

2 cups cooked shredded chicken (rotisserie chicken works great)

1 pound potato gnocchi (fresh or frozen)

1 cup heavy cream

2 cups fresh baby spinach

Salt and pepper, to taste

Grated Parmesan cheese, for serving

Chopped fresh parsley, for garnish

Instructions
 

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Add Carrots and Celery: Throw in the sliced carrots and diced celery. Sauté for about 5-6 minutes until they begin to soften.

      Herbs and Spices: Sprinkle in the dried thyme, dried basil, and crushed red pepper flakes (if using). Stir everything together and cook for another minute to let the spices release their flavors.

        Pour the Broth: Slowly add the chicken broth to the pot, stirring to combine. Increase the heat to high and bring the mixture to a boil.

          Chicken Delight: Once boiling, reduce the heat to medium-low and add in the shredded chicken. Let it simmer for about 5-7 minutes.

            Gnocchi Time: Add the gnocchi to the pot and continue to simmer for an additional 2-3 minutes (cooking time may vary if using frozen gnocchi). Stir gently to ensure they don't stick together.

              Creamy Finish: Pour in the heavy cream and add the baby spinach. Stir well and cook until the spinach wilts and the soup is heated through, about 2-3 minutes. Season with salt and pepper to taste.

                Serve: Ladle the soup into bowls, top with grated Parmesan cheese and a sprinkle of fresh parsley for garnish. Serve hot and enjoy!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6-8 servings