Olive Garden Chicken Gnocchi Soup
This creamy and hearty Chicken Gnocchi Soup is a comforting dish inspired by the beloved Olive Garden recipe. With tender chicken, fluffy gnocchi, and fresh vegetables, it is perfect for a cozy meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
- 6 Soup bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon Italian seasoning
- 1 pound cooked chicken breast, shredded Can use rotisserie chicken for quicker option.
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach
- salt and pepper to taste
- grated Parmesan cheese for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the Italian seasoning and shredded chicken, mixing well to combine.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.
- Add the heavy cream and potato gnocchi to the pot. Allow it to simmer for an additional 5-7 minutes, or until the gnocchi float to the surface, indicating they are cooked.
- Stir in the fresh spinach and season with salt and pepper to taste. Cook for another minute until the spinach wilts.
- Serve hot, ladling the soup into bowls and sprinkle with grated Parmesan cheese if desired.
Notes
You can use rotisserie chicken for a quicker option.
Feel free to add other vegetables like mushrooms or bell peppers for added flavor.
This soup can be stored in the fridge for up to three days, and it can be frozen for up to 2 months; however, the gnocchi might become softer after freezing and reheating.