Copycat Olive Garden Chicken Gnocchi Soup

easyhealthyrecipes.com/copycat-olive-garden-chicken-gnocchi-soup/

This Olive Garden chicken gnocchi soup copycat recipe is what you've been dreaming about since 2019, and it only takes about 45 minutes from start to finish!

Prep: 15

Cook: 30

Total: 45

Recipe makes approximately 6

Equipment Needed

Large, heavy-bottomed pot or Dutch oven (approximately 5 to 6 quarts)
whisk
Wooden spoon
ladle

Ingredients Needed

Soup Base

3 tablespoons unsalted butter
1 small yellow onion (finely diced)
2 medium carrots (finely diced)
3 celery stalks (finely diced)
4 garlic cloves (minced)
⅓ cup all-purpose flour
4 cups chicken broth

Cream, Chicken, Gnocchi & Seasonings

2 cups half-and-half
2 cups cooked (shredded rotisserie chicken)
1 package (16 ounces potato gnocchi)
2 cups baby spinach (roughly chopped)
½ cup finely grated parmesan cheese
1 teaspoon kosher salt (or less to taste)
½ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried rosemary (crushed)

Optional, For Serving

Extra grated parmesan cheese
Garlic breadsticks or crusty bread

Get Recipe Ingredients

Instructions

Melt 3 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. Add 1 finely diced small yellow onion, 2 finely diced medium carrots, and 3 finely diced celery stalks.
Cook, stirring occasionally, for 6 to 7 minutes, or until softened. Add 4 minced garlic cloves and cook, stirring, for 30 seconds.
Sprinkle ⅓ cup all-purpose flour over the vegetables. Stir constantly for 1 to 2 minutes.
Slowly pour in 4 cups chicken broth, whisking as you add it to prevent lumps. Bring to a gentle simmer and cook, stirring occasionally, for about 5 minutes, until slightly thickened.
Stir in 2 cups half-and-half, 2 cups cooked shredded rotisserie chicken, 1 teaspoon kosher salt (or less to taste), ½ teaspoon black pepper, ¼ teaspoon dried thyme, and ¼ teaspoon crushed dried rosemary. Return to a gentle simmer without boiling vigorously.
Add 1 package (16 ounces) potato gnocchi. Simmer, stirring occasionally, for approximately 3 to 5 minutes, or according to package directions, until tender.
Stir in 2 cups roughly chopped baby spinach. Cook for 1 to 2 minutes, until wilted and the chicken is heated through.
Remove the pot from the heat. Stir in ½ cup finely grated parmesan cheese until melted, then taste and adjust the seasoning as needed.
Ladle into bowls and serve with optional extra parmesan and garlic breadsticks or crusty bread.

Recipe Notes

Make it dairy-free: Replace the 3 tablespoons butter with dairy-free butter and the 2 cups half-and-half with an equal amount of dairy-free cooking cream. Use ½ cup finely grated dairy-free parmesan, or omit it and adjust the salt to taste.

Make it gluten-free: Use 16 ounces of gluten-free potato gnocchi and replace the ⅓ cup of flour with an equal amount of a gluten-free all-purpose flour blend that works to thicken sauces. And eat with gluten-free breadsticks.

Nutrition Info (Approximate)