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Ultra close-up macro of steaming creamy chicken gnocchi soup with tender chicken, potato gnocchi, spinach, and shaved parmesan

Creamy Olive Garden Chicken Gnocchi Soup

A velvety rich, restaurant-quality copycat soup loaded with tender shredded chicken, pillowy potato gnocchi, fresh wilted baby spinach, and sweet mirepoix carrots simmered in a creamy garlic parmesan broth. Ready from scratch in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Savory Soup Base
  • 3 tbsp unsalted European butter
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced or julienned
  • 2 stalks celery finely diced
  • 4 cloves fresh garlic minced
  • 0.25 cup all-purpose flour for thickening roux
For the Broth & Chicken
  • 4 cups low-sodium chicken bone broth warm
  • 2 cups cooked shredded chicken breast rotisserie or roasted
  • 1 tsp dried Italian herb blend oregano, basil, marjoram
  • 0.5 tsp dried thyme leaves
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp freshly cracked black pepper
  • 1 pinch ground nutmeg chef secret for cream sauce depth
For the Finishing & Cream
  • 1 lb (16 oz) packaged potato gnocchi uncooked shelf-stable or fresh
  • 1.5 cups heavy whipping cream or half-and-half
  • 0.75 cup Parmigiano-Reggiano cheese freshly grated, plus more for garnish
  • 2 cups fresh baby spinach leaves coarsely chopped

Method
 

Step-by-Step Instructions
  1. Melt butter with olive oil in a large heavy Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables soften and onions turn translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour evenly over the sautéed vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken bone broth while whisking constantly to create a silky, smooth base without lumps. Stir in the Italian seasoning, dried thyme, kosher salt, black pepper, and pinch of nutmeg.
  4. Bring the soup to a gentle boil, then reduce heat to medium-low. Add the shredded chicken and uncooked potato gnocchi. Simmer gently uncovered for 4 to 5 minutes, or until the gnocchi float to the surface and are pillowy tender.
  5. Pour in the heavy cream and stir in the grated parmesan cheese until completely melted and luxurious. Fold in the fresh baby spinach and cook for 1 to 2 minutes just until spinach wilts into the broth.
  6. Taste and adjust seasoning with additional salt and cracked black pepper if needed. Ladle steaming hot into bowls, garnish with extra freshly shaved parmesan and microgreens, and serve immediately with warm crusty garlic breadsticks.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 28gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 680mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 3200IUVitamin C: 12mgCalcium: 180mgIron: 2.8mg

Notes

Daily Values (DV) are based on a 2,000-calorie diet. Keywords: creamy chicken gnocchi soup, olive garden chicken gnocchi soup, copycat olive garden soup, easy gnocchi soup, 30 minute chicken soup.

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