Description
This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting dish made with tender chicken, soft gnocchi, fresh vegetables, and a fragrant blend of Italian seasonings. Ready in just 25 minutes, it perfectly replicates the popular restaurant favorite for a fraction of the cost.
Ingredients
Scale
Vegetables
- 1 small (1/2 ounce) rib celery, sliced 1/4-in.-thick (about 1/3 cup)
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 cup matchstick carrots (from 1 [10-ounce] package)
- 2 tsp finely chopped garlic (about 3 small cloves)
- 1 1/2 cups (about 2 ounces) roughly chopped baby spinach
Dairy & Fats
- 4 tbsp unsalted butter, divided
- 2 cups half-and-half
Meat
- 1 cup finely chopped cooked chicken
Pantry
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 (12 ounces) package refrigerated gnocchi (such as Rana)
- 1/2 tsp dried Italian seasoning
- 1/4 tsp black pepper
- Pinch ground nutmeg
Instructions
- Sauté vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add celery, onion, and carrots, cooking and stirring often until vegetables are tender and onions translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Make roux: Add the remaining 3 tablespoons butter and stir constantly until melted, about 1 minute. Stir in flour and cook, stirring constantly, until pale golden brown and bubbly, about 1 minute.
- Add liquids and chicken: Gradually stir in chicken broth, half-and-half, chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a simmer, stirring occasionally.
- Cook gnocchi: Add the refrigerated gnocchi to the simmering soup and cook, stirring occasionally, until tender, about 3 minutes.
- Finish soup: Stir in baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Cook for about 2 minutes, stirring often, until spinach is wilted. Serve warm.
Notes
- You can make this homemade version of Olive Garden's Chicken & Gnocchi Soup in under 30 minutes and for a fraction of the cost.
- Use refrigerated gnocchi for the best texture and quickest cooking time.
- Feel free to substitute baby kale or swiss chard for the spinach for a different leafy green addition.
- Adjust seasoning to taste, especially salt and pepper, to fit your preference.
- For a dairy-free version, substitute half-and-half with coconut cream and butter with olive oil, keeping in mind the texture will change.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
