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Olive Garden Chicken Gnocchi Soup

Olive Garden chicken gnocchi soup is a creamy, spinach-studded Italian-American soup with pillowy mini gnocchi. It’s simmered until slightly thickened, then finished so the gnocchi float and the spinach wilts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and gnocchi
  • 1.5 cup cooked chicken, shredded
  • 16 oz mini potato gnocchi
Vegetables and aromatics
  • 2 carrots, finely diced
  • 2 celery, diced
  • 0.5 onion, diced
  • 3 clove garlic, minced
  • 2 cup fresh spinach
Soup base
  • 4 cup chicken broth
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 0.5 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 2 cup heavy cream
  • 1 cup whole milk
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
Build the creamy base
  1. Add the garlic, dried thyme, and dried rosemary and stir for 30 seconds until fragrant, then whisk in the all-purpose flour and cook for 1 minute, looking for a smooth paste.
  2. Gradually add the chicken broth while whisking, then simmer for 5 minutes until slightly thickened and gently bubbling.
  3. Add the heavy cream and whole milk and stir until smooth, then combine until the broth turns creamy.
Cook the soup
  1. Add the cooked chicken and mini potato gnocchi, then cook for 5-7 minutes until the gnocchi float and the chicken is heated through.
  2. Stir in the fresh spinach and cook for 2-3 minutes until wilted and bright green.
  3. Season with salt and pepper to taste and stir to distribute, tasting once the flavors have melded.

Notes

For the best texture, keep the soup at a gentle simmer after adding the gnocchi so they stay pillowy instead of breaking apart. Store leftovers in the refrigerator up to 3 days; reheat on the stovetop over low heat, adding a splash of milk if it thickens too much. Freeze is not recommended because dairy can separate after thawing. For a lighter swap, use half-and-half in place of heavy cream.