Name: Olive Garden Chicken Gnocchi Soup Recipe- Easy Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 tablespoons butter; 1 small yellow onion, diced; 1 cup sliced celery; 1 cup matchstick carrots; 6 cloves garlic, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon rubbed sage; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 1/2 cups heavy cream; 1 pound potato gnocchi; 2 cups shredded rotisserie chicken; 1 1/2 cups chopped fresh spinach; 1 teaspoon balsamic vinegar; Kosher salt, to taste

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a comforting embrace in a bowl, a taste of Italian-inspired bliss that has captured the hearts (and stomachs) of countless home cooks. Have you ever craved that familiar, velvety warmth, the tender bites of pillowy gnocchi, and the satisfying heartiness of chicken and vegetables that seems to melt away your worries? We certainly have! This iconic soup is beloved for its incredibly rich yet surprisingly light broth, brimming with perfectly cooked spinach and chunks of succulent chicken. What truly sets our Olive Garden Chicken Gnocchi Soup apart is the delightful chegrape juicess of the gnocchi, which soak up the savory flavors like little sponges, and the subtle creaminess that makes every spoonful utterly irresistible. It’s the perfect dish for a chilly evening, a cozy Sunday dinner, or whenever you need a little bit of culinary sunshine.

Ingredients:

4 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
1 cup matchstick carrots
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt, to taste

Preparing the Flavor Base

Step 1: Sautéing the Aromatics

Let’s begin extract by building the foundational flavors for our Olive Garden Chicken Gnocchi Soup. In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Once the butter is shimmering and fragrant, add the diced yellow onion and sliced celery. We want to sauté these vegetables untilgin extractey begin to soften and become translucent, which usually takes about 5-7 minutes. This gentle cooking process releases their natural sweetness and creates a lovely base. Stir occasionally to ensure even cooking and prevent sticking.

Step 2: Blooming the Garlic and Herbs

Next, we’ll introduce the minced garlic and our dried herbs. Add the 6 cloves of minced garlic to the pot with the softened onions and celery. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor. Now, sprinkle in the 2 teaspoons of Italian seasoning and the 1/2 teaspoon of rubbed sage. Stir these dried herbs into the vegetables and garlic for about 30 seconds. This process, often called “blooming,” intensifies their aroma and flavor, making them more potent in the soup.

Thickening the Soup Base

Step 3: Creating the Roux

It’s time to thicken our soup. Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables and herbs. Stir the flour in thoroughly, ensuring it coats all the vegetables. We’re creating a roux, which will act as our thickening agent. Cook this mixture, stirring constantly, for about 1-2 minutes. This step is crucial to cook out the raw flour taste. You’ll notice the mixture becoming a bit pasty and thickening slightly. Don’t rush this part; a well-cooked roux is key to a smooth, delicious soup without any floury aftertaste.

Step 4: Incorporating the Liquids and Simmering

Gradually whisk in the 4 cups of chicken broth, a little at a time, while continuing to stir. This gradual addition helps to prevent lumps from forming and ensures a smooth consistency. Once all the chicken broth is incorporated, bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer for about 10 minutes, stirring occasionally, to let the flavors meld and the sauce thicken further. The consistency should start to feel velvety.

Adding the Stars of the Soup

Step 5: Enriching with Cream and Gnocchi

Now, we’ll add the richness and the beloved gnocchi. Reduce the heat to low and slowly whisk in the 1 1/2 cups of heavy cream. Stir until the cream is fully incorporated and the soup is a uniform, creamy color. Be sure not to boil the soup after adding the cream, as this can cause it to curdle. Next, add the 1 pound of potato gnocchi directly to the simmering soup. Cook the gnocchi according to the package directions, which is usually just a few minutes until they float to the surface. They’ll become tender and slightly chewy.

Step 6: Finishing Touches and Seasoning

Once the gnocchi have floated and are cooked through, gently stir in the 2 cups of shredded rotisserie chicken. We’re just warming the chicken through, as it’s already cooked. Then, add the 1 1/2 cups of chopped fresh spinach. Stir the spinach into the hot soup; the residual heat will wilt it perfectly in just a minute or two, adding a vibrant green color and fresh texture. Finally, stir in the 1 teaspoon of balsamic vinegar. The balsamic vinegar adds a subtle tang and depth of flavor that really elevates the soup. Season generously with Kosher salt to taste. Remember to taste and adjust the salt until it’s just right for you. Serve immediately and enjoy the comforting, creamy goodness of your homemade Olive Garden Chicken Gnocchi Soup.

Conclusion:

There you have it – your guide to recreating the beloved Olive Garden Chicken Gnocchi Soup in your own kitchen! This creamy, comforting soup, packed with tender chicken, pillowy gnocchi, and vibrant spinach, is truly a crowd-pleaser. We hope you’ve enjoyed learning the steps to make this classic dish. It’s perfect for a cozy weeknight dinner, a special occasion, or even just when you’re craving something truly satisfying.

When serving your homemade Olive Garden Chicken Gnocchi Soup, a crusty bread for dipping is an absolute must. A light side salad with a vinaigrette would also be a lovely accompaniment. For variations, feel free to experiment with different vegetables like peas or carrots, or even a pinch of red pepper flakes for a subtle kick. Don’t be afraid to adjust the seasoning to your personal taste. We encourage you to give this recipe a try and savor every delicious spoonful!

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can! The Olive Garden Chicken Gnocchi Soup can be made a day in advance and stored in an airtight container in the refrigerator. You may need to add a splash more broth or water when reheating, as the gnocchi will absorb some liquid. It’s best to add the spinach just before serving to keep it bright and fresh.

What kind of chicken should I use?

We recommend using boneless, skinless chicken breasts or thighs for this recipe. You can poach them directly in the broth until cooked through and then shred or dice them. Alternatively, you can use leftover cooked chicken or rotisserie chicken, simply adding it towards the end of the cooking process to heat through.