Olive Garden Chicken Gnocchi Soup (Print)
Creamy chicken gnocchi soup with spinach, carrots, and tender chicken for cozy Italian-inspired comfort.
# What You'll Need:
→ Base ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried basil
08 -
6 cups chicken broth
09 -
2 cups cooked chicken, shredded
10 -
1 package (16 oz) gnocchi
11 -
2 cups fresh spinach
12 -
1 cup heavy cream
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Grated Parmesan cheese, optional for serving
# How to Make It:
01 -
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
02 -
Stir in the minced garlic and cook for an additional minute until fragrant. Add dried thyme and basil.
03 -
Pour in the chicken broth and bring to a boil.
04 -
Reduce the heat to a simmer and add shredded chicken and gnocchi. Cook for about 5-7 minutes, until the gnocchi float to the top and are tender.
05 -
Stir in fresh spinach and heavy cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.
06 -
Serve hot, garnished with grated Parmesan cheese if desired.
# Additional Notes:
01 -
For extra flavor, sauté the garlic with a pinch of red pepper flakes.
02 -
If you prefer a thicker soup, add more heavy cream or reduce the amount of chicken broth.
03 -
Store leftover soup in the refrigerator for up to 3 days and reheat gently on the stove.