Olive Garden Creamy Chicken Gnocchi Soup Copycat

If you're a fan of Olive Garden's iconic creamy chicken gnocchi soup, you're in for a treat! This copycat recipe brings the comforting flavors of the restaurant favorite straight to your kitchen. With tender chicken, pillowy gnocchi, and a rich, creamy sauce, this soup is perfect for a cozy dinner or a special occasion. Let's dive into how you can recreate this delicious dish at home.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American, Italian

Keyword: copycat, easy meals, easy soup, hearty soup

Servings: servings

Calories: 427kcal

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Kitchen Essentials

Ingredients

1 Pound Chicken Breast or chicken tenders, cooked and shredded, about 2-3 medium
16 Ounces Frozen Gnocchi 1 package (16 oz) store-bought gnocchi or cauliflower gnocchi for a low-carb option
2 Tablespoons Olive Oil or butter
1 Medium Onion diced
2 Cloves Garlic minced
1 Cup Carrots shredded
1 Cup Celery diced
4 Cups Chicken Broth or chicken stock
2 Cups Heavy Cream or evaporated milk
2 Cups Fresh Spinach chopped
1/4 Cup Parmesan Cheese grated
1 Teaspoon Italian Seasoning
1/2 Teaspoon Garlic Powder
Salt and black pepper to taste
Red pepper flakes optional, for a bit of heat

Instructions

Cook and shred the chicken breast or chicken tenders. Set aside.
1 Pound Chicken Breast
Prepare the vegetables: dice the onion, mince the garlic, shred the carrots, and chop the celery and spinach.
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onions are golden brown, about 5-7 minutes.
2 Tablespoons Olive Oil, 1 Medium Onion, 2 Cloves Garlic, 1 Cup Carrots, 1 Cup Celery
Pour in the chicken broth and bring to a simmer over medium-high heat. Add the shredded chicken, Italian seasoning, garlic powder, salt and pepper, and a pinch of red pepper flakes if desired.
4 Cups Chicken Broth, 1 Teaspoon Italian Seasoning, 1/2 Teaspoon Garlic Powder, Salt and black pepper to taste, Red pepper flakes
Stir in the heavy cream and bring the mixture back to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
2 Cups Heavy Cream
Add the gnocchi to the pot and cook according to the package instructions until they are tender and float to the top.
16 Ounces Frozen Gnocchi
Stir in the chopped spinach and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted and the cheese is melted into the creamy sauce.
2 Cups Fresh Spinach
Taste the soup and adjust the seasoning as needed. If the soup is too thick, add a bit more chicken broth. If it's too thin, let it simmer a bit longer to thicken.
Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of black pepper.
1/4 Cup Parmesan Cheese
Serve with warm, crusty bread or a fresh salad for a complete meal.

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