Olive Garden Copycat Gnocchi Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
1 lb boneless skinless chicken breast (cooked & shredded): You can use rotisserie for ease.
2 cups potato gnocchi: Fresh or vacuum-packed; avoid frozen for texture.
2 tbsp olive oil: For sautéing aromatics.
1 cup yellow onion (diced): Adds sweetness when slowly cooked.
½ cup celery (sliced thin): Brings earthy crunch.
½ cup carrots (diced): Adds color and subtle sweetness.
2 cloves garlic (minced): Don’t let it brown; bitterness ruins the broth.
4 cups chicken broth (low sodium): The soup’s base; go for quality here.
1 tsp dried thyme: Balances the richness.
1 tsp kosher salt: Adjust to taste after the cream is added.
½ tsp black pepper: Freshly cracked is a must.
1½ cups fresh spinach (roughly chopped): Wilted in at the end for freshness.
1 cup heavy cream: For a luscious finish.
¼ cup grated Parmesan: Adds umami depth at the end.
Step-by-Step Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium. Add onions, celery, and carrots. Cook for 5–7 minutes until softened and translucent.
- Add Garlic: Stir in garlic and sauté for 30 seconds until fragrant.
- Pour in Broth & Spices: Add chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Add Chicken & Gnocchi: Stir in cooked chicken and gnocchi. Simmer for 5–7 minutes until gnocchi floats.
- Add Spinach: Toss in chopped spinach. Let it wilt for 1–2 minutes.
- Finish with Cream & Parmesan: Stir in cream and Parmesan. Heat gently—don’t boil.
Chef’s Insight: Let them sweat—not sizzle—for deeper flavor.
Pro Tips & Common Mistakes to Avoid
Use fresh gnocchi for better bite.
Don’t boil after cream is added—heat gently.
Grate Parmesan fresh—pre-shredded won’t melt smoothly.
Skipping the mirepoix flattens the soup’s complexity.
Avoid overcooking gnocchi or it gets mushy.
Serving, Nutrition, Storage, Reheating & Freezing Guide
After serving, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens. Gnocchi texture may change after freezing, so it’s best enjoyed fresh.
Olive Garden Copycat Gnocchi Soup Recipe
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Olive oil
- 1 Medium Yellow onion
- 3 Cloves Garlic
- 2 Stalks Celery
- 2 Medium Carrots
- 2 Tbsp All-purpose flour
- 4 Cups Chicken broth
- 1½ Cups Cooked chicken
- 1 Pack Potato gnocchi
- 1½ Cups Fresh spinach
- 1 Cup Heavy cream
- 1 Cup Whole milk
- To taste Salt
- ½ teaspoon Black pepper
- 1 Tbsp Italian seasoning
- 2 Tbsp Fresh parsley
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium. Add onions, celery, and carrots. Cook for 5–7 minutes until softened and translucent.
- Add Garlic: Stir in garlic and sauté for 30 seconds until fragrant.
- Pour in Broth & Spices: Add chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Add Chicken & Gnocchi: Stir in cooked chicken and gnocchi. Simmer for 5–7 minutes until gnocchi floats.
- Add Spinach: Toss in chopped spinach. Let it wilt for 1–2 minutes.
- Finish with Cream & Parmesan: Stir in cream and Parmesan. Heat gently—don’t boil. Off-heat is best to avoid curdling.
Notes
- Brown, Don’t Boil the Base: When building a soup this creamy, don’t just toss in ingredients—coax flavor from them. Sauté the diced onions and celery low and slow until translucent and fragrant. Add garlic only once the onions are soft—garlic cooks fast, and we want mellow warmth, not bitterness.
- Flavor-Rich Roux, Not Just a Thickener: This soup gets its creaminess from a light roux. But don’t treat it like a shortcut—let that butter-flour mixture toast slightly to unlock a nutty backbone. It’s not just about thickness—it adds depth.
- Gnocchi Are the Pillows, Not the Sponges: Add your gnocchi once the soup base is already creamy and seasoned. They only need a few minutes to become tender. If added too early, they’ll bloat, get mushy, and turn your soup starchy instead of silky.
- Cream Meets Broth—Balance is Everything: Use a 50/50 mix of chicken broth and heavy cream. The broth brings body and savory richness, while the cream smooths everything out. Add a splash of milk only if needed—don’t dilute that velvety finish.
- Don’t Forget the Finishers: Right before turning off the heat, stir in chopped spinach—it will wilt gently and stay vibrant. Off the heat, stir in grated Parmesan and a touch of nutmeg. These aren’t optional—they’re the final symphony.
FAQs
If you’ve ever dreamed of recreating that creamy Olive Garden magic at home, this copycat gnocchi soup will exceed your expectations. Comforting, simple, and crowd-pleasing—this is one for the family binder.
