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Gnocchi Soup

Olive Garden Copycat Gnocchi Soup Recipe

This Olive Garden copycat gnocchi soup is creamy, comforting, and packed with tender gnocchi, shredded chicken, and veggies—all made in one pot for a cozy, restaurant-style meal at home.
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Prep Time 15 minutes
Cook Time 24 minutes
Servings: 6 People
Calories: 330
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add Garlic: Stir in garlic and sauté for 30 seconds until fragrant.
  3. Pour in Broth & Spices: Add chicken broth, thyme, salt, and pepper. Bring to a simmer.
  4. Add Chicken & Gnocchi: Stir in cooked chicken and gnocchi. Simmer for 5–7 minutes until gnocchi floats.
  5. Add Spinach: Toss in chopped spinach. Let it wilt for 1–2 minutes.
  6. 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.