Copycat Olive Garden Chicken Gnocchi Soup

Copycat Olive Garden Chicken Gnocchi Soup is an even better replica of the restaurant version with a rich, creamy base and soft pillowy gnocchi potato dumplings.


  • ▢4 tablespoons butter
  • ▢1 cup celery
  • ▢1 cup carrots shredded or chopped
  • ▢1 medium sweet onion finely chopped
  • ▢4 garlic cloves minced
  • ▢¼ cup flour
  • ▢4 cups chicken broth
  • ▢1 pound chicken breast cooked and chopped
  • ▢1 package potato gnocchi (16 ounces)
  • ▢2 cups heavy cream
  • ▢3 cups spinach
  • ▢1 tablespoon fresh thyme leaves
  • ▢Salt & pepper to taste


  • In a large pot over medium heat, melt butter.
  • Add celery, carrots, onion, and garlic, and saute until tender, about 8 minutes.
  • When vegetables are tender, stir in flour. Allow flour to heat through, about 2 minutes.
  • Slowly add the chicken broth while stirring to prevent lumps.
  • Add chicken and bring mixture to a boil.
  • Add gnocchi, and cook until done, about 5 minutes (check package instructions for precise time).
  • Lower heat to medium-low. Add cream, and stir to combine. Heat to steaming, but not boiling.
  • Stir in spinach, thyme, and salt and pepper to taste. Allow spinach to wilt and soup to totally cook through.


Serving: 1serving | Calories: 288kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 480mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3914IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 1mg

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