Description
A rich and creamy Olive Garden-style chicken gnocchi soup loaded with tender chicken, soft potato gnocchi, fresh spinach, and a medley of sautéed vegetables. This comforting and flavorful soup is perfect for a cozy meal any day.
Ingredients
Scale
Chicken & Broth
- 3–4 boneless skinless chicken breasts or chicken thighs, cooked and diced
- 5 cups low sodium chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
Vegetables & Aromatics
- 1 small white onion, finely diced
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 1 medium carrot, shredded
- 2 cups fresh spinach, roughly chopped
Other Ingredients
- 2 tablespoons olive oil
- 16 ounces potato gnocchi
- 2 cups cream or half and half
Instructions
- Heat olive oil: Place a large soup pot over medium heat and add the olive oil to warm up.
- Sauté aromatics and vegetables: Add the finely diced onion, chopped celery, minced garlic, and shredded carrot to the pot. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Add chicken and seasonings: Incorporate the cooked diced chicken, chicken broth, salt, pepper, dried basil, and dried thyme. Stir well to combine.
- Cook gnocchi: Bring the mixture to a boil, then gently stir in the potato gnocchi. Boil for 3-5 minutes until the gnocchi floats and is tender.
- Simmer the soup: Reduce the heat to low and simmer the soup for 10-15 minutes to allow flavors to meld.
- Add cream and spinach: Stir in the cream followed by the fresh spinach. Cook for an additional 2 minutes until the spinach is wilted and the soup is creamy.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot with warm bread on the side for a complete meal.
Notes
- For a lighter version, use half and half instead of heavy cream.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Use fresh spinach for best flavor, but baby spinach can be substituted.
- If fresh chicken is raw, cook it separately before dicing to add to the soup.
- Leftover soup can be stored in the refrigerator for 3-4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Olive Garden chicken gnocchi soup, creamy chicken gnocchi soup, potato gnocchi soup, creamy Italian soup, chicken soup with gnocchi
