There’s nothing quite like a comforting bowl of soup to bring warmth and joy to your day, and today, I have a delightful recipe to share with you. It’s a Copycat Olive Garden Chicken Gnocchi Soup that’s sure to become a staple in your household. This creamy, hearty soup is a family favorite, perfect for cozy dinners and easy to whip up for any occasion.
I first encountered this delightful soup during a memorable trip to Italy with my family. We were exploring the charming streets of Florence when we stumbled upon a small, family-owned restaurant. The aroma wafting from the kitchen was irresistible, and we decided to give it a try. To our delight, the special of the day was a chicken gnocchi soup that tasted just like Olive Garden’s beloved version. That meal left such an impression on me that I knew I had to recreate it at home.
This recipe closely mirrors the Olive Garden classic but with a few tweaks that make it even more special. The combination of butter and olive oil adds a rich depth of flavor to the sautéed vegetables, while the garlic brings a delightful aromatic note. I love using fresh baby spinach and basil for their vibrant color and freshness, making the soup both nutritious and visually appealing. For an extra touch of indulgence, a sprinkle of parmesan cheese on top is simply divine.
One of the great things about this soup is its versatility. You can easily make it your own by adding different vegetables or proteins. If you’re looking for a vegetarian option, simply omit the chicken and use vegetable broth instead. For a little kick, try adding a pinch of red pepper flakes or a splash of hot sauce. You could also swap out the potato gnocchi for a gluten-free variety if needed.
The key to this soup’s success is the quality of the ingredients. Fresh, crisp vegetables and high-quality chicken broth make all the difference. The tender gnocchi and creamy base create a comforting, satisfying meal that’s perfect for any time of the year. Whether you’re serving it as a starter or the main course, this Copycat Olive Garden Chicken Gnocchi Soup is sure to impress your family and friends.
Making Copycat Olive Garden Chicken Gnocchi Soup
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Ingredients
- 1 cup chopped carrots
- 1/2 cup finely chopped white onion
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth (32 ounces)
- 1 1/2 cups half and half
- 3 cups cooked and shredded chicken breast
- 1 pound potato gnocchi
- 4 1/2 cups baby spinach (5 ounces)
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
- Optional: parmesan cheese for topping
Directions
- In a large dutch oven or stock pot, heat the olive oil and melt the butter over medium-low heat.
- Add the chopped carrots, celery, and onion, and sauté until they become tender, approximately 10-15 minutes. Season with salt and pepper to taste.
- Incorporate the minced garlic and cook until it releases its fragrance, about 2-3 minutes.
- Sprinkle the flour into the pot and stir until it starts to dissolve.
- Gradually add the chicken broth, stirring continuously, followed by the half and half.
- Stir in the shredded chicken and let the mixture cook for about 15 minutes.
- Introduce the uncooked gnocchi to the pot, stir well, and cook for an additional 10 minutes.
- Fold in the baby spinach and chopped basil, stirring until well combined.
- Cover the pot with a lid and remove it from heat.
- Serve the soup in bowls, optionally topped with parmesan cheese. Enjoy!
FAQs:
Can I use store-bought rotisserie chicken for this soup?
Yes, using store-bought rotisserie chicken can save time and add great flavor to the soup. Just make sure to shred the chicken before adding it to the pot.
What can I use instead of half and half?
If you don’t have half and half, you can substitute it with an equal amount of whole milk and heavy cream mixed together. Alternatively, you could use just whole milk or just heavy cream, depending on your preference for creaminess.
How can I make this soup gluten-free?
To make this soup gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. Also, ensure the potato gnocchi you use is gluten-free, as some brands may contain wheat flour.
Can I freeze the leftovers?
Yes, you can freeze the soup, but it’s best to do so before adding the gnocchi and spinach, as they can become mushy when reheated. Simply add fresh gnocchi and spinach when reheating.
What other vegetables can I add to this soup?
You can add a variety of vegetables to this soup, such as mushrooms, zucchini, or bell peppers. Just be sure to adjust the cooking time to ensure all vegetables are tender.
Is it possible to make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic as directed, then transfer them to the slow cooker along with the broth, half and half, and chicken. Cook on low for 4-6 hours or on high for 2-3 hours. Add the gnocchi and spinach about 30 minutes before serving.
Copycat Olive Garden Chicken Gnocchi Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup white onion finely chopped
- salt/pepper to taste
- 4 garlic cloves minced
- 1/3 cup all-purpose flour
- 4 cups 32 ounces low-sodium chicken broth
- 1 1/2 cups half and half
- 3 cups cooked and shredded white meat chicken
- 1 lb potato gnocchi
- 4 1/2 cups 5 ounces fresh baby spinach
- 1/2 cup fresh basil chopped
- Optional: parmesan cheese for topping
Instructions
- In a large dutch oven or stock pot, melt the butter and olive oil over medium-low heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables are tender, about 10-15 minutes. Season with salt and pepper to taste. Add the minced garlic and cook until fragrant, about 2-3 minutes.
- Stir in the flour until it begins to dissolve. Gradually pour in the chicken broth while stirring continuously. Add the half and half, then stir in the shredded chicken. Let the mixture cook for 15 minutes.
- Add the uncooked gnocchi to the pot, mix, and cook for another 10 minutes. Stir in the spinach and basil until combined. Cover the pot with a lid and remove from heat.
- Ladle the soup into bowls and top with parmesan cheese if desired. Enjoy!
