Name: Copycat Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 4 tablespoons unsalted butter; 1 small yellow onion, finely diced; 1 cup sliced celery; 1 cup matchstick carrots; 6 cloves garlic, minced; 2 teaspoons dried Italian seasoning; 1/2 teaspoon rubbed sage; 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 1/2 cups heavy cream; 1 pound potato gnocchi; 2 cups shredded rotisserie chicken; 1 1/2 cups fresh spinach, roughly chopped; 1 teaspoon balsamic vinegar; Kosher salt, to taste

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a warm hug in a bowl, a comforting classic that has captured the hearts (and stomachs!) of countless fans. There’s something inherently special about this creamy, flavorful soup that keeps us coming back for more. Perhaps it’s the delightful chegrape juicess of the pillowy potato gnocchi, perfectly complemented by tender chunks of chicken and vibrant spinach. Or maybe it’s the velvety smooth broth, rich with herbs and a subtle hint of garlic, that creates such a satisfying depth of flavor. This isn’t just any chicken soup; the addition of gnocchi elevates it to a hearty, satisfying dish that feels both indulgent and nourishing. It’s the kind of meal that makes a chilly evening feel cozy and a simple Tuesday feel like a special occasion. Get ready to recreate this beloved restaurant favorite in your own kitchen!

Ingredients:

4 tablespoons unsalted butter
1 small yellow onion, finely diced
1 cup sliced celery (about 2 stalks)
1 cup matchstick carrots (or carrots cut into thin matchsticks yourself)
6 cloves garlic, minced
2 teaspoons dried Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi (store-bought or homemade)
2 cups shredded rotisserie chicken (ensure it’s plain, not seasoned with strong flavors)
1 1/2 cups fresh spinach, roughly chopped
1 teaspoon balsamic vinegar
Kosher salt, to taste

Preparing the Flavor Base

Step 1: Sautéing the Aromatics

Begin extract by melting the 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is fully melted and starts to shimmer, add the finely diced 1 small yellow onion. Cook, stirring occasionally, for about 5-7 minutes, or until the onion becomes translucent and softened. It’s important not to rush this step, as the softened onion will contribute a lovely sweetness to the soup. Next, add the 1 cup of sliced celery and 1 cup of matchstick carrots to the pot. Continue to cook for another 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. You want them to start softening but still retain a slight bite.

Step 2: Blooming the Spices and Garlic

Now it’s time to introduce the aromatics that will define the soup’s signature taste. Add the 6 cloves of minced garlic to the pot with the softened vegetables. Cook for just about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter. Immediately after, stir in the 2 teaspoons of Italian seasoning and 1/2 teaspoon of rubbed sage. Cook for another 30 seconds to 1 minute, stirring continuously. This process, often called “blooming” the spices, helps to release their essential oils and intensify their flavors, infusing the entire pot with a wonderful aroma.

Building the Creamy Soup

Step 3: Creating the Roux and Adding Liquid

Sprinkle the 1/4 cup of all-purpose flour evenly over the vegetable and spice mixture. Stir well to coat everything and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will act as a thickener for our soup. The flour will cook slightly, losing its raw taste. Gradually whisk in the 4 cups of chicken broth, pouring it in a little at a time while continuously stirring to prevent lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a gentle simmer. Let it simmer for about 5 minutes, allowing the flavors to meld and the soup base to start thickening.

Step 4: Incorporating Cream and Gnocchi

Reduce the heat to low and slowly pour in the 1 1/2 cups of heavy cream, stirring gently until it’s fully incorporated into the soup. Be careful not to let the soup boil vigorously after adding the cream, as it can sometimes curdle. Now, it’s time to add the star of the show: 1 pound of potato gnocchi. Gently add the gnocchi to the simmering soup. Cook according to the gnocchi package directions, which usually involves simmering for 3-5 minutes, or until the gnocchi float to the surface. This indicates they are cooked through and tender. Stir occasionally to ensure they don’t stick to the bottom of the pot.

Finishing Touches and Serving

Step 5: Adding Chicken, Spinach, and Adjusting Seasoning

Once the gnocchi are floating and cooked, add the 2 cups of shredded rotisserie chicken to the pot. Stir it in gently to heat through. Next, add the 1 1/2 cups of chopped fresh spinach. The spinach will wilt very quickly in the hot soup, adding a beautiful vibrant green color and a touch of freshness. Stir it in until just wilted. Finally, add the 1 teaspoon of balsamic vinegar. This might seem unusual, but it adds a subtle tang and depth of flavor that brightens the entire soup. Taste the soup and season generously with Kosher salt to your preference. Remember that rotisserie chicken and chicken broth can already contain salt, so it’s important to taste before adding too much. Stir one last time to ensure everything is well combined and the seasonings are evenly distributed. Serve the Olive Garden Chicken Gnocchi Soup hot, perhaps with a sprinkle of extra Italian seasoning or some freshly grated Parmesan cheese, if desired.

Conclusion:

And there you have it – your very own homemade Olive Garden Chicken Gnocchi Soup! We’ve walked through each step, from sautéing the aromatics to simmering the creamy broth and adding those delightful pillowy gnocchi and tender chicken. This hearty and comforting soup is sure to become a favorite in your kitchen. Its rich flavor profile and satisfying textures make it a perfect meal for a chilly evening or a comforting lunch. Don’t be afraid to get creative with your serving! We recommend garnishing with fresh parsley and a sprinkle of grated Parmesan cheese. A side of crusty bread is essential for soaking up every last drop of that delicious broth.

Remember, this recipe is a fantastic base, and we encourage you to explore variations. Consider adding a handful of spinach or knon-alcoholic ale in the last few minutes of simmering for an extra nutritional boost, or perhaps some diced carrots and celery alongside the onions for added texture and sweetness. Feel free to adjust the seasonings to your personal preference – a pinch of red pepper flakes can add a subtle warmth. We hope you enjoy making and sharing this wonderful Olive Garden Chicken Gnocchi Soup. Happy cooking!

Frequently Asked Questions:

Can I make this Olive Garden Chicken Gnocchi Soup ahead of time?

Yes, absolutely! The flavors often meld and deepen beautifully when made a day in advance. Store it in an airtight container in the refrigerator. When reheating, you may need to add a splash of broth or water to loosen the soup as the gnocchi can absorb liquid. It’s best to add the fresnon-alcoholic alepinach or kale right before serving if you choose to include them, as they can become overcooked if reheated multiple times.

What kind of chicken is best for this Olive Garden Chicken Gnocchi Soup?

For this recipe, boneless, skinless chicken breasts or thighs work wonderfully. You can poach them directly in the soup broth until cooked through and then shred or dice them, or you can cook them separately and add them in. Pre-cooked rotisserie chicken is also a fantastic shortcut and will still yield delicious results, making the soup even quicker to prepare.