Olive Garden Chicken Gnocchi Soup Recipe-Best Copycat

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a hug in a bowl, a culinary embrace that has captured the hearts (and stomachs) of countless diners. There’s a reason this creamy, comforting soup is a beloved staple – it’s the perfect blend of savory chicken, tender pillowy gnocchi, and vibrant spinach swimming in a rich, velvety broth. This isn’t just about a hearty dinner; it’s about recreating that feeling of warmth and satisfaction you get from your favorite Italian-American restaurant, right in your own kitchen. What makes the Olive Garden Chicken Gnocchi Soup so incredibly special is its ability to be both wonderfully indulgent and surprisingly easy to whip up. It’s a dish that whispers of cozy evenings, good company, and the simple joy of a truly delicious, soul-satisfying soup.

Ingredients:

• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup matchstick carrots (you can buy these pre-cut or julienne them 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 is perfectly fine for this recipe!)
• 2 cups shredded rotisserie chicken (this makes it so easy!)
• 1 1/2 cups fresh spinach, roughly chopped
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste

Preparing the Flavor Base

1. Begin extract by melting the 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is shimmering and fully melted, add your finely diced yellow onion. Cook, stirring occasionally, for about 5-7 minutes, or until the onion becomes translucengin extractnd begins to soften. We’re aiming for a gentle sweetness here, not browning, so keep the heat moderate.
2. Next, introduce the sliced celery and matchstick carrots to the pot. Stir them in with the softened onions and continue to cook for another 5 minutes. This step allows the vegetables to soften slightly and release their natural flavors into the butter. It’s a crucial part of building a deep, comforting base for our Olive Garden Chicken Gnocchi Soup.
3. Now, it’s time for the aromatics. Add the 6 cloves of minced garlic to the pot and stir well to combine with the vegetables. Cook for just about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup.
4. Sprinkle in the 2 teaspoons of Italian seasoning and the 1/2 teaspoon of rubbed sage. Stir these dried herbs into the vegetable mixture for about 30 seconds. Toasting the herbs briefly helps to awaken their essential oils and intensify their flavor, making them more potent in the soup.

Thickening and Simmering

1. It’s time to create our soup’s signature creamy texture. Sprinkle the 1/4 cup of all-purpose flour evenly over the softened vegetables and herbs. Stir continuously for about 1-2 minutes. This process, known as making a roux, cooks out the raw flour taste and helps to thicken the liquid we’ll be adding next. You’ll notice the mixture will become a little pasty.
2. Gradually whisk in the 4 cups of chicken broth, a little at a time. Make sure to scrape the bottom of the pot as you add the broth to ensure no flour lumps form. Once all the broth is incorporated and the mixture is smooth, bring it to a gentle simmer over medium-high heat, stirring occasionally. Let it simmer for about 5 minutes to allow the flavors to meld and the broth to slightly reduce.
3. Now, for the richness! Pour in the 1 1/2 cups of heavy cream. Stir it gently into the simmering broth. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the soup is heated through and has a lovely creamy consistency. Avoid boiling the soup vigorously after adding the cream, as this can cause it to separate.

Adding the Stars and Finishing Touches

1. Introduce the 1 pound of potato gnocchi to the soup. Stir them in gently and cook according to the package directions, which is usually about 3-5 minutes, or until they float to the surface. Be careful not to overcook the gnocchi, as they can become mushy. We want them to be tender but still hold their shape.
2. Add the 2 cups of shredded rotisserie chicken to the pot. Stir it in and allow it to heat through for about 2-3 minutes. The chicken adds wonderful protein and a savory depth to the soup.
3. Finally, stir in the 1 1/2 cups of chopped fresh spinach. It will seem like a lot of spinach at first, but it will wilt down beautifully into the hot soup in just a minute or two. This adds a vibrant color and a touch of freshness.
4. The last touch is crucial for balancing the flavors. Stir in the 1 teaspoon of balsamic vinegar. This might sound unusual, but the subtle tang of the balsamic vinegar cuts through the richness of the cream and enhances all the other flavors in the soup, making it taste even more complex and delicious.
5. Taste the soup and season generously with Kosher salt as needed. Remember that rotisserie chicken and chicken broth can already be salty, so start with a little and add more until the flavor is just right for your palate. Serve hot and enjoy the comforting flavors of your homemade Olive Garden Chicken Gnocchi Soup.

Conclusion:

And there you have it – your guide to recreating the beloved Olive Garden Chicken Gnocchi Soup in your own kitchen! This creamy, comforting soup is a true crowd-pleaser, perfect for a cozy weeknight dinner or a special gathering. The tender chicken, pillowy gnocchi, and vibrant spinach come together in a rich broth that’s simply irresistible. I encourage you to give this recipe a try; it’s surprisingly straightforward and the results are incredibly rewarding.

For serving suggestions, a crusty bread for dipping is an absolute must. You could also serve it alongside a simple green salad for a complete and satisfying meal. If you’re looking for variations, feel free to experiment! Adding a touch of nutmeg to the broth can enhance its warmth, or you could incorporate other vegetables like diced carrots or celery along with the spinach. Don’t be afraid to adjust the seasonings to your personal preference – that’s the beauty of homemade cooking!

Frequently Asked Questions:

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

Yes, you can definitely make this soup ahead of time. It can be stored in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it becomes too thick.

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

Boneless, skinless chicken breasts or thighs work best for this soup. They are easy to shred or dice and cook relatively quickly. Using pre-cooked rotisserie chicken is also a fantastic shortcut for an even faster meal.

Olive Garden Chicken Gnocchi Soup Copycat

A creamy and comforting copycat recipe for Olive Garden’s popular Chicken Gnocchi Soup, featuring tender gnocchi, shredded chicken, and fresh spinach in a rich broth.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 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

Instructions

1. Step 1
   Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add celery and carrots and cook for another 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
2. Step 2
   Sprinkle Italian seasoning and sage over the vegetables. Stir for 30 seconds until fragrant. Sprinkle flour over the mixture and stir continuously for 1-2 minutes to form a roux.
3. Step 3
   Gradually whisk in chicken broth, scraping the bottom of the pot. Bring to a gentle simmer and cook for 5 minutes.
4. Step 4
   Pour in heavy cream and stir gently. Reduce heat to medium-low and cook until heated through and creamy, stirring occasionally. Do not boil.
5. Step 5
   Add potato gnocchi and cook according to package directions, usually 3-5 minutes until they float. Add shredded chicken and heat through for 2-3 minutes.
6. Step 6
   Stir in chopped spinach until wilted. Stir in balsamic vinegar. Season with kosher salt to taste. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.