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Bowl of homemade Olive Garden chicken gnocchi soup garnished with herbs

Olive Garden Chicken Gnocchi Soup

A comforting bowl of creamy soup featuring tender chicken, pillowy gnocchi, and fresh spinach in an herb-kissed broth, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 tablespoons Butter For melting and base flavor
  • 1 tablespoon extra virgin olive oil Prevents butter from browning too quickly
  • 1 cup finely diced onion Adds sweetness when sautéed
  • ½ cup finely diced celery Adds flavor depth
  • 2 cloves garlic, minced For aromatics
  • ¼ cup all-purpose flour To thicken the soup
  • 1 quart half-and-half Creamy base for the soup
  • 28 ounces chicken broth For richness
  • ½ teaspoon dried thyme Adds earthiness
  • ½ teaspoon dried parsley flakes For a fresh taste
  • ¼ teaspoon ground nutmeg (optional) Enhances flavor
  • 1 cup carrots (finely shredded) Sweetens and thickens the broth
  • 1 cup spinach leaves (coarsely chopped) Adds color and nutrition
  • 1 cup chicken breast (cooked, and diced) Use rotisserie chicken for quick prep
  • 16 ounces package ready-to-use gnocchi Main carbohydrate of the soup

Method
 

Preparation
  1. Dice the onion and celery, mince the garlic, shred the carrots, chop the spinach, and have your cooked chicken and gnocchi ready.
Cook Soup Base
  1. Melt the butter with the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
  3. Whisk in the flour and cook for about 1 minute.
  4. Whisk in the half-and-half slowly to avoid lumps and simmer gently until thickened slightly.
  5. Whisk in the chicken broth, bring to a gentle simmer and allow it to thicken for a few minutes.
  6. Stir in salt, thyme, parsley, and nutmeg. Add the shredded carrots and chopped spinach.
  7. Stir in the cooked chicken and gnocchi, simmer for 3–5 minutes until heated through.
Finish and Serve
  1. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  2. Ladle into bowls and finish with freshly grated Parmesan, a drizzle of olive oil, or fresh basil.

Notes

For a vegetarian version, use vegetable broth and skip the chicken. Store leftovers in an airtight container for 3–4 days. Gnocchi may become softer after refrigeration.