Copycat Olive Garden Chicken Gnocchi Soup
This copycat recipe lets you enjoy that same delicious soup anytime, without having to leave your house. It’s perfect for busy nights when you want something comforting but don’t want to spend hours in the kitchen. Plus, homemade means you can control what goes in—so no extra preservatives or unnecessary ingredients!
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
- Small whisk
- Tongs or Forks
- Grater (optional)
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
For the Protein & Add-ins
- 2 cups cooked chicken shredded (rotisserie chicken works great!)
- 1 pound potato gnocchi store-bought or homemade
- 1 cup fresh spinach chopped
- 1/4 cup grated Parmesan cheese optional, for extra richness
For Garnishing (Optional)
- Extra Parmesan cheese
- Fresh parsley chopped
Instructions
Step 1: Sauté the Veggies (5 minutes)
- In a large pot or Dutch oven, melt butter over medium heat. Add olive oil, then toss in the onion, carrots, and celery. Cook for about 3-4 minutes until they soften. Add the garlic and sauté for another 30 seconds until fragrant.
- Pro Tip: Stir frequently to prevent the garlic from burning—it can turn bitter quickly!
Step 2: Make the Roux (2 minutes)
- Sprinkle in the flour and stir continuously for about 1-2 minutes to create a thick paste. This helps thicken the soup later.
- Pro Tip: Keep stirring to avoid lumps! If the mixture looks too dry, add a splash of chicken broth.
Step 3: Add the Broth and Seasonings (5 minutes)
- Slowly pour in the chicken broth, stirring as you go to dissolve the flour mixture. Add the Italian seasoning, salt, and black pepper. Bring to a gentle simmer (not a rolling boil) over medium heat for about 5 minutes.
Step 4: Stir in the Chicken and Gnocchi (5-7 minutes)
- Add the shredded chicken and gnocchi to the pot. Let the soup simmer for about 5-7 minutes, or until the gnocchi start floating to the top. That’s how you know they’re done!
- Pro Tip: Be gentle when stirring—gnocchi are delicate and can break apart if handled too roughly.
Step 5: Make It Creamy (3 minutes)
- Pour in the heavy cream and stir to combine. Reduce the heat to low and let the soup warm up for 2-3 minutes.
Step 6: Add the Spinach and Cheese (2 minutes)
- Stir in the chopped spinach and let it wilt for about 1-2 minutes. If using Parmesan cheese, mix it in now for extra flavor.
Step 7: Taste and Serve!
- Give the soup a final taste and adjust seasoning if needed. Ladle into bowls and top with extra Parmesan and fresh parsley if you like.
- I love serving this soup with warm, crusty bread—perfect for soaking up that creamy broth!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: ~350-450 kcal
- Protein: ~25g
- Carbohydrates: ~35g
- Fat: ~18g
- Saturated Fat: ~9g
- Fiber: ~3g
- Sugar: ~4g
- Sodium: ~850mg (varies based on broth and cheese used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.