Chicken Gnocchi Soup Ala Olive Garden
Indulge in the creamy comfort of Chicken Gnocchi Soup Ala Olive Garden, a hearty one-pot dish that brings the flavors of your favorite Italian restaurant right to your kitchen. This velvety soup features tender potato gnocchi, juicy shredded chicken, and vibrant fresh spinach all simmered in a rich, fragrant broth infused with garlic, onion, and a blend of savory herbs like thyme and parsley. A splash of heavy cream adds an irresistibly smooth texture, while optional Parmesan cheese and red pepper flakes offer a customizable finish. Ready in just 40 minutes, this family-friendly recipe is perfect as a cozy dinner or an impressive starter for your next gathering. Warm, satisfying, and bursting with homestyle flavors, it’s the ultimate comfort food you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 pieces Celery stalks, diced
- 3 cloves Garlic, minced
- 1 large Carrot, shredded
- 0.25 cup All-purpose flour
- 5 cups Chicken broth
- 2 cups Cooked shredded chicken
- 16 ounces Potato gnocchi
- 2 cups Spinach, fresh
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and melt the butter with the olive oil.
Add the diced onion and celery to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.
Stir in the minced garlic and shredded carrot, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the cooked shredded chicken to the pot and stir to incorporate.
Carefully add the gnocchi to the simmering soup and cook according to the package instructions, usually 2-3 minutes or until they float to the surface.
Stir in the fresh spinach and let it wilt, about 1-2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir until the soup is creamy and well combined.
Season the soup with salt, black pepper, thyme, parsley, and optional crushed red pepper flakes to taste.
Allow the soup to simmer for another 5 minutes, stirring occasionally, to blend the flavors.
Serve hot, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
