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Copycat Olive Garden Chicken Gnocchi Soup Recipe
Easy copycat recipe for Olive Garden's Chicken Gnocchi Soup
Course
Soup
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Author
Sarah | Must Have Mom
Ingredients
3
Tbsp
butter
2 1/2
Tbsp
olive oil
1
small onion
1/2
cup
carrot matchsticks
1
stalk of celery
4
cloves
of garlic
salt
fresh ground black pepper
1/3
cup
flour
4
cups
chicken broth
1 1/2
cups
half and half
2
cups
cooked white meat chicken
rotisserie or frozen/refrigerated white chicken works
16
oz
potato gnocchi
frozen, refrigerated or off the shelf
2
cups
baby spinach
stems removed
1
Tbsp
fresh basil
chopped
fresh grated Parmesan cheese
optional
Instructions
In a large pot heat the butter and olive oil on medium heat until butter is melted.
Throw onion, carrots, celery and garlic in a food processor and pulse until chopped small. If you don't have a food processor then chop them.
Add to pot and season with salt and pepper.
Cook ten minutes until vegetables are soft.
Add flour into the pot and mix well with vegetables.
Cook 3 minutes, stir frequently.
Add chicken broth a cup at a time.
Add half and half and stir well.
Add cooked chicken. If using frozen chicken (cooked) you may add it frozen to the pot.
Bring up to a simmer and cook for 20 minutes, stirring frequently.
Cook the gnocchi according to package directions. Remove from pot once cooked and reserve in a bowl.
Add cooked gnocchi and spinach to the soup after it has simmered for 20 minutes.
Continue to simmer until spinach is wilted.
Add basil and stir.
Serve with grated Parmesan cheese and breadsticks.