Go Back

Creamy Olive Garden Chicken Gnocchi Soup

A luscious, velvety soup featuring tender gnocchi and shredded chicken in a creamy, herbed broth. Perfect for cozy evenings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 16 ounces gnocchi 1 package
  • 2 cups heavy cream
  • 1 cup spinach, chopped
  • to taste Salt and pepper
  • to serve Grated Parmesan cheese

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are just tender—about 5-7 minutes.
  3. Stir in the dried thyme, followed by the chicken broth. Raise the heat and bring the mixture to a gentle boil.
  4. Once boiling, add the shredded chicken and gnocchi to the pot. Let it simmer for about 5 minutes until the gnocchi float to the top.
  5. Pour in the heavy cream and add the chopped spinach. Stir until combined and let simmer for another 5 minutes. Taste and season with salt and pepper as needed.
  6. Ladle the warm soup into bowls and top with grated Parmesan cheese. Enjoy every delectable spoonful!

Notes

For substitutions, feel free to use zucchini or kale in place of spinach. To avoid curdling the cream, do not boil the soup after adding the heavy cream and let it simmer instead. This soup can be stored in the fridge for up to 4 days or be frozen without cream.