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Creamy Chicken Gnocchi Soup

A comforting bowl of creamy chicken gnocchi soup, replicating the beloved Olive Garden classic with tender chicken, fluffy gnocchi, and fresh greens.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil A good-quality extra virgin olive oil brings richness to the dish.
  • 1 medium onion, diced A sweet onion works beautifully to layer flavors.
  • 2 cloves garlic, minced Fresh garlic adds aromatic depth.
  • 2 medium carrots, diced Look for vibrant, firm carrots for the best taste.
  • 2 stalks celery, diced Adds a nice crunch and depth of flavor.
  • 1 teaspoon dried thyme A fragrant herb that pairs perfectly with chicken.
  • 1 teaspoon dried basil Adds a hint of Italian essence.
  • 6 cups chicken broth Low-sodium is best for better control over seasoning.
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken or poach your own.
  • 1 package (16 oz) gnocchi Store-bought is great, but homemade gnocchi elevates this dish.
  • 2 cups fresh spinach Tender spinach adds color and nutrients.
  • 1 cup heavy cream For that signature creaminess; low-fat options can be substituted for a lighter version.
  • to taste Salt and black pepper Always taste as you go to ensure perfect seasoning.
  • for serving Grated Parmesan cheese, optional A sprinkle elevates the soup’s flavor.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat until glimmering.
  2. Add in your diced onion, carrots, and celery. Let them cook down for about 5 minutes until softened, stirring occasionally.
  3. Stir in the minced garlic and let it cook for another minute until fragrant. Add the dried thyme and basil.
  4. Pour in the chicken broth and bring it to a gentle boil.
  5. Reduce the heat and toss in your shredded chicken and gnocchi. Simmer for 5-7 minutes, or until the gnocchi rise to the top.
  6. Add the fresh spinach and pour in the heavy cream, letting everything melt together for another 2-3 minutes.
  7. Season with salt and black pepper to your liking.
  8. Ladle into bowls, sprinkle with Parmesan if desired, and serve hot.

Notes

Chef’s Tip: Make sure not to let the soup boil after adding the cream, as it can curdle. Store leftovers in airtight containers for up to 3 days in the fridge.