Description
This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting dish featuring tender chicken, pillowy gnocchi, and fresh spinach in a flavorful broth. Perfect for a quick and hearty dinner, this recipe replicates the beloved restaurant favorite in under 30 minutes.
Ingredients
Scale
Sautéed Vegetables
- 1 tbsp unsalted butter
- 1 small (1/2 ounce) rib celery, sliced 1/4-inch thick (about 1/3 cup)
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 cup matchstick carrots (from 1 [10-ounce] package)
- 2 tsp finely chopped garlic (about 3 small cloves)
Sauce and Soup Base
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 tsp granulated sugar
- 1 tsp kosher salt
Main Ingredients
- 1 (12 ounces) package refrigerated gnocchi (such as Rana)
- 1 1/2 cups (about 2 ounces) roughly chopped baby spinach
- 1/2 tsp dried Italian seasoning
- 1/4 tsp black pepper
- Pinch ground nutmeg
Instructions
- Cook vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and onions are translucent, about 5 minutes. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Make roux: Add the remaining 3 tablespoons butter to the pot and stir constantly until melted, about 1 minute. Stir in the all-purpose flour and cook, stirring constantly, until the mixture turns pale golden brown and becomes bubbly, about 1 minute.
- Add liquids and chicken: Gradually stir in the chicken broth and half-and-half. Add the finely chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer, stirring occasionally to combine the ingredients.
- Cook gnocchi: Add the refrigerated gnocchi to the simmering soup. Cook, stirring occasionally, until the gnocchi are tender and cooked through, approximately 3 minutes.
- Add spinach and seasonings: Stir in the chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Continue cooking for about 2 minutes, stirring often, until the spinach is wilted and everything is heated through.
- Serve: Remove from heat and ladle the soup into bowls. Serve warm and enjoy your homemade Olive Garden-inspired chicken and gnocchi soup.
Notes
- This soup can be prepared in under 30 minutes, making it a perfect quick weeknight meal.
- Use store-bought refrigerated gnocchi for convenience, but homemade gnocchi can be used for extra flavor and texture.
- For a dairy-free version, substitute half-and-half with coconut milk or a suitable alternative.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker soup, add a bit more flour during the roux stage or cook slightly longer to reduce.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
