Chicken & Gnocchi Soup (Olive Garden Style)
A rich and comforting Chicken & Gnocchi Soup (Olive Garden Style) made with tender chicken, creamy broth, soft potato gnocchi, and spinach. Ready in less than 30 minutes for the ultimate cozy meal.
4 Servings
Ingredients
- 4 tablespoons unsalted butter divided
- 1 small rib celery sliced ¼-inch thick (about ⅓ cup)
- 1 small yellow onion finely chopped (about ½ cup)
- ½ cup matchstick carrots
- 3 small cloves garlic finely chopped (about 2 teaspoons)
- ¼ cup all-purpose flour
- 2½ cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 12-ounce package refrigerated gnocchi
- 1½ cups roughly chopped baby spinach about 2 ounces
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
Instructions
Sauté the vegetables:
- In a large Dutch oven or soup pot, melt 1 tablespoon of butter over medium heat. Add the celery, onion, and carrots. Sauté, stirring occasionally, for approximately 5 minutes or until the vegetables are tender and the onions are translucent. Add the garlic and continue cooking for 30 seconds, stirring constantly, until fragrant.
Prepare the soup base:
- Add the remaining 3 tablespoons of butter to the pot and stir until fully melted. Sprinkle in the flour and stir continuously for 1 minute, or until the mixture forms a smooth paste and becomes lightly golden in color.
Combine the liquids and chicken:
- Gradually whisk in the chicken broth, followed by the half-and-half, ensuring the mixture remains smooth. Add the chopped chicken, sugar, and salt. Bring the soup to a gentle simmer, stirring occasionally to prevent sticking.
Cook the gnocchi:
- Add the gnocchi to the simmering soup. Cook for approximately 3 minutes, stirring occasionally, until the gnocchi are tender and float to the surface.
Add the spinach and seasonings:
- Stir in the spinach, Italian seasoning, black pepper, and nutmeg. Continue cooking for an additional 2 minutes, or until the spinach is wilted and well incorporated.
Serve:
- Remove the pot from heat. Adjust seasoning with additional salt and pepper if desired. Ladle the soup into bowls and serve warm. For added presentation, garnish with freshly grated Parmesan cheese or a sprinkle of chopped parsley if preferred.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch mixed with 2 tablespoons water to form a slurry). Additionally, ensure the gnocchi used is labeled gluten-free, as many store-bought varieties contain wheat flour. Confirm that your chicken broth and seasonings are certified gluten-free to prevent cross-contamination.