Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting blend of tender chicken, pillowy gnocchi, fresh spinach, and a rich broth infused with Italian seasoning and garlic. Perfect for a cozy meal, this homemade version captures all the flavors of the restaurant classic with easy-to-find ingredients and straightforward steps.
Ingredients
Units
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Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced celery
- 1 cup matchstick carrots
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon rubbed sage
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Main Ingredients
- 1 pound potato gnocchi
- 2 cups shredded rotisserie chicken
- 1 1/2 cups chopped fresh spinach
- 1 teaspoon balsamic vinegar
Instructions
- Prepare the Base: Heat 4 tablespoons butter in a large pot over medium heat until melted and fragrant to create the flavorful base for the soup.
- Sauté Vegetables: Add the diced onion, sliced celery, and matchstick carrots to the pot with a couple of generous pinches of salt and pepper. Cook while stirring occasionally for about 8 minutes until the vegetables are softened.
- Add Seasonings and Garlic: Stir in minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Cook for another minute, stirring frequently to release the garlic’s aroma.
- Create Roux: Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw flour taste and begin thickening the soup.
- Deglaze Pot: Pour in 1/4 to 1/2 cup of chicken broth and scrape any browned bits off the bottom of the pot, adding depth of flavor.
- Add Liquids: Stir in the remaining chicken broth and the heavy cream along with a few more pinches of salt and pepper, mixing everything together to form the creamy soup base.
- Simmer Soup: Bring the soup to a simmer over medium-high heat, readying it for the addition of gnocchi and chicken.
- Cook Gnocchi and Chicken: Add the potato gnocchi and shredded chicken to the pot. Gently simmer on medium-low for 3–5 minutes until the gnocchi is cooked through—soft with a slight chewiness but not mushy.
- Add Spinach and Finish: Stir in fresh spinach and balsamic vinegar, cooking just until the spinach wilts to preserve its vibrant color and nutrients.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy the creamy deliciousness!
Notes
- You can customize this soup by adding your favorite vegetables such as red bell pepper, broccoli, mushrooms, corn, kale, or peas for extra nutrition and flavor.
- Feel free to experiment with different herbs beyond Italian seasoning and rubbed sage; dried oregano, thyme, rosemary, or fresh parsley will complement the soup beautifully.
- Be careful not to overcook the gnocchi. It cooks very quickly and should have a tender yet slightly chewy texture for the perfect bite.
- Season the soup gradually by adding salt and pepper at multiple stages to ensure a well-layered, balanced flavor.
- Rotisserie chicken is a time-saving shortcut, but you can also use freshly cooked or leftover chicken as preferred.
