Go Back Email Link
Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup is asignature dish from the famous Italian-American restaurant. It’s a hearty soupfeaturing a velvety broth made from heavy cream and chicken stock, combinedwith tender pieces of chicken, vegetables, and soft potato gnocchi. The soup isseasoned with thyme, sage, and Italian herbs, creating a deliciously comfortingmeal. It’s a popular option for those who crave a creamy, savory dish with asatisfying texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken breast boneless, skinless, cut into bite-sized pieces
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 2 cups heavy cream
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional for a kick
  • 1 lb fresh or frozen gnocchi
  • 2 cups fresh spinach roughly chopped
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Equipment

  • Large Stockpot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon or Spatula
  • Measuring Spoons & Cups
  • Colander
  • Soup Ladle
  • Soup Bowls

Method
 

  1. Sauté the Chicken: In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
  2. Cook the Vegetables: In the same pot, add another tablespoon of olive oil. Toss in the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes until aromatic.
  3. Add the Liquids and Seasonings: Pour in the chicken broth, half-and-half, and heavy cream. Stir in the salt, pepper, thyme, sage, Italian seasoning, and optional crushed red pepper flakes. Bring the soup to a gentle simmer, making sure to scrape up any browned bits from the bottom of the pot for extra flavor.
  4. Add the Gnocchi and Cook: Once the soup has simmered for about 5 minutes, add the gnocchi. If you're using fresh gnocchi, it will only need 2-3 minutes to cook; frozen gnocchi may take a bit longer. Stir occasionally to ensure the gnocchi doesn't stick to the bottom of the pot.
  5. Stir in the Chicken and Spinach: Once the gnocchi is cooked, add the cooked chicken back into the pot, along with the chopped spinach. Stir until the spinach wilts and the chicken is heated through, about 2-3 minutes.
  6. Finish the Soup: Add in the grated Parmesan cheese and stir until it melts into the soup, creating a creamy, rich texture. Taste the soup and adjust the seasonings if necessary, adding more salt, pepper, or herbs according to your preference.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness. Serve it hot with crusty bread for dipping.

Notes

The gnocchi adds an irresistible softness and texture to the soup, but be careful not to overcook it. Gnocchi cooks quickly and can become mushy if left in the soup for too long. It's best to add it towards the end of the cooking process for the perfect consistency.