Copycat Olive Garden Gnocchi Soup

This creamy Chicken Gnocchi Soup is just as delicious, if not better, than the Olive Garden version. Ready in under 30 minutes- making this the perfect weeknight recipe.

Course Dinner Recipes

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 628kcal

Author Jesseca

Equipment

Ingredients

1 tablespoon oil
1/2 cup onion chopped
1/2 cup shredded carrots
3 cloves garlic minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1¾ cup chicken broth
1 tablespoon Italian Seasoning
Salt and pepper to taste
1/2 cup spinach
1 cup cooked chopped chicken
8 oz gnocchi
Parmesan cheese

Instructions

Heat the oil to a large pot over medium heat.
Add the chopped onion and carrot and saute until the onion is soft, about 5 minutes.
Stir in the minced garlic and cook one additional minute.
Push the cooked vegetables to the side of the pot.
Add the butter to the side that is clear of vegetables and allow to melt.
Whisk the flour in with the butter. It’s ok if some of the vegetables mix in.
Slowly whisk in the milk, cream, and chicken broth, being sure to whisk constantly to evenly mix the flour.
Heat over medium heat until simmering and slightly thicker, about 3 minutes.
Stir in the Italian seasoning, salt, pepper, spinach, chicken, and gnocchi.
Bring to a boil and cook an additional 5 minutes.
Serve with a generous helping of Parmesan.

Notes

Want a thicker soup? Add 1 tablespoon cornstarch to 1 tablespoon of hot broth after step 8. Whisk into the broth.

Use fresh shredded parmesan cheese, not grated parmesan.

Soup missing something? Add more salt.

Nutrition