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Olive Garden Chicken Gnocchi Soup

A heartwarming soup filled with chicken, gnocchi, and vegetables for a cozy meal that the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Olive oil For sautéing
  • 2 medium Carrots, diced Adds a touch of sweetness
  • 2 stalks Celery, chopped Offers crunch
  • 1 medium Onion, chopped Aromatic base
  • 2 cloves Garlic, minced For flavor
  • 4 cups Chicken broth Low sodium preferred
  • 2 cups Diced cooked chicken Shredded for soup
  • 16 ounces Gnocchi The star of the dish
  • 2 cups Spinach or kale For nutrients
  • 1 cup Heavy cream For creaminess
  • to taste Salt To taste
  • to taste Pepper To taste
  • 1/4 cup Fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables soften.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Pour in the chicken broth and bring it to a gentle simmer.
  4. Add the shredded chicken and gnocchi to the pot. Stir occasionally, and in about 3-4 minutes, the gnocchi will float, signaling they’re ready.
  5. Toss in the spinach or kale and let it wilt for about 2 minutes.
  6. Finish off with the heavy cream, salt, and pepper, stirring until everything is well-combined and heated through.
  7. Serve hot, garnished with freshly chopped parsley.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. For a lighter option, swap heavy cream for half-and-half.