Description

This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup packed with tender shredded chicken, potato gnocchi, fresh spinach, and aromatic herbs. It’s a perfect homemade version of the beloved restaurant favorite, featuring a rich broth thickened with a savory vegetable base and creamy half and half.

Ingredients

Scale

Base and Vegetables

2 tablespoons butter
2 tablespoons olive oil
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup white onion, finely chopped
salt and pepper, to taste
4 garlic cloves, minced

Soup Thickener and Broth

1/3 cup all-purpose flour
4 cups (32 ounces) low-sodium chicken broth
1 1/2 cups half and half

Main Ingredients

3 cups cooked and shredded white meat chicken
1 lb potato gnocchi

Greens and Herbs

4 1/2 cups (5 ounces) fresh baby spinach
1/2 cup fresh basil, chopped

Optional Toppings

Parmesan cheese, for topping

Instructions

Sauté Vegetables: In a large dutch oven or stock pot, melt the butter and olive oil over medium-low heat. Add the chopped carrots, celery, and white onion. Sauté for 10 to 15 minutes until the vegetables are tender. Season with salt and pepper to taste. Add minced garlic and cook stirring for an additional 2 to 3 minutes until fragrant.
Make the Soup Base: Sprinkle the flour over the softened vegetables and stir to combine, cooking until the flour begins to dissolve and coats the vegetables. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the half and half. Finally, add the shredded chicken to the pot. Stir everything together and let the soup cook gently for 15 minutes to thicken and develop flavor.
Cook Gnocchi: Add the uncooked potato gnocchi directly into the simmering soup. Stir gently to combine and allow the gnocchi to cook for about 10 minutes until tender and cooked through.
Add Greens and Herbs: Stir in the fresh baby spinach and chopped basil, mixing well. Cover the pot with a lid and remove from heat, allowing the residual heat to wilt the spinach perfectly.
Serve: Ladle the warm soup into bowls and top with optional parmesan cheese if desired. Serve immediately and enjoy this comforting classic soup at home.

Notes

If you prefer a thicker soup, you can add an additional tablespoon of flour when making the base.
Use fresh baby spinach for the best texture and flavor; frozen spinach may make the soup watery.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to avoid curdling the dairy.
For a lower fat version, substitute half and half with whole milk, though the soup will be less creamy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: chicken gnocchi soup, Olive Garden copycat soup, creamy chicken soup, Italian soup, comfort food