This creamy, comforting chicken gnocchi soup is a spot-on copycat of the beloved Olive Garden classic. It features a rich, velvety broth filled with tender shredded chicken, pillowy potato gnocchi, and vibrant vegetables, all tied together with the warmth of fresh thyme and a touch of half-and-half. The addition of baby spinach gives it a fresh, slightly earthy flavor that perfectly complements the creamy base.
This soup is not only easy to make but also comes together in under 30 minutes, making it an ideal choice for a cozy, homemade meal. Whether you’re serving it with crusty bread or a light salad, it’s the perfect way to bring a taste of the restaurant into your own kitchen.
Why You’ll Love This Recipe
• Creamy and Comforting: A velvety, rich broth that’s both hearty and satisfying.
• Quick and Easy: Ready in about 30 minutes, making it a perfect weeknight meal.
• Authentic Flavor: Tastes just like the restaurant version—if not better!
Ingredients
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 1 cup shredded carrots
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 4 cups low-sodium chicken broth (32 oz)
• 2 cups cooked shredded chicken
• 1 tbsp fresh thyme leaves
• 1 lb refrigerated potato gnocchi (not frozen)
• 1 (5 oz) bag baby spinach
• 1 ½ cups half-and-half
Instructions
Step 1: Sauté the Vegetables
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped onion, shredded carrots, diced celery, minced garlic, salt, and black pepper.
3. Cook, stirring occasionally, until the vegetables are softened and fragrant (about 5 minutes).
Step 2: Add Broth and Chicken
1. Stir in the chicken broth, shredded chicken, and fresh thyme leaves.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
Step 3: Incorporate Gnocchi and Spinach
1. Add the refrigerated gnocchi, baby spinach, and half-and-half to the pot.
2. Cook for 2-3 minutes, or until the gnocchi is tender and the spinach is wilted.
3. Be careful not to overcook the gnocchi—they should remain light and pillowy.
Step 4: Serve Immediately
1. Ladle the soup into bowls and serve hot.
2. Pair with crusty bread or a light salad for a complete meal.
Tips
• Use Rotisserie Chicken: Speeds up prep time and adds extra flavor.
• Don’t Overcook the Gnocchi: They should be soft but not mushy.
• Adjust Creaminess: Substitute half-and-half with heavy cream for a richer soup or milk for a lighter version.
Storage
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: This soup doesn’t freeze well due to the dairy, but you can freeze the base (without the half-and-half and gnocchi) and add them fresh when reheating.
