Copycat Olive Garden’s Chicken Gnocchi Soup:

Creamy chicken gnocchi soup with spinach, carrots, and Parmesan cheese—perfect for a cozy, comforting meal. Ready in under 30 minutes.

Ingredients:

1 tablespoon olive oil
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cooked and shredded
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 cup fresh spinach, chopped
16 oz potato gnocchi
1 cup half-and-half
1/2 cup grated Parmesan cheese

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a simmer.
Add the shredded chicken, dried thyme, dried parsley, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
Meanwhile, cook the potato gnocchi according to the package instructions. Drain and set aside.
Add the chopped spinach to the pot and stir until wilted.
Pour in the half-and-half and add the cooked gnocchi. Simmer for an additional 5-7 minutes.
Stir in the grated Parmesan cheese until melted and well combined.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with additional Parmesan cheese if desired.

Copycat Olive Garden’s Chicken Gnocchi Soup:

Creamy chicken gnocchi soup with spinach, carrots, and Parmesan cheese—perfect for a cozy, comforting meal. Ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• 1 tablespoon olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 2 cloves garlic minced
• 1 pound boneless skinless chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup fresh spinach chopped
• 16 oz potato gnocchi
• 1 cup half-and-half
• 1/2 cup grated Parmesan cheese

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, or until the vegetables are softened.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Pour in the chicken broth and bring the mixture to a simmer.
• Add the shredded chicken, dried thyme, dried parsley, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
• Meanwhile, cook the potato gnocchi according to the package instructions. Drain and set aside.
• Add the chopped spinach to the pot and stir until wilted.
• Pour in the half-and-half and add the cooked gnocchi. Simmer for an additional 5-7 minutes.
• Stir in the grated Parmesan cheese until melted and well combined.
• Taste and adjust seasoning as needed.
• Serve the soup hot, garnished with additional Parmesan cheese if desired.