Olive Garden Chicken Gnocchi Soup
A rich and creamy soup filled with tender gnocchi, fresh vegetables, and juicy chicken - perfect for chilly days.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 2 carrots sliced
Soup Ingredients
- 8 cups chicken broth
- 1 cup cooked chicken, shredded Can substitute with sausage or omit for vegetarian
- 1 cup potato gnocchi Store-bought gnocchi works well
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference
- 1/2 cup heavy cream Can use lighter cream for a healthier option
- to serve Grated Parmesan cheese For added flavor when serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sautéing until fragrant.
- Add carrots and celery; cook for several minutes.
Cooking
- Pour in chicken broth and bring to a boil.
- Stir in cooked chicken, gnocchi, spinach, and Italian seasoning.
- Reduce heat and let simmer until gnocchi is tender.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container for 3 to 5 days in the refrigerator or frozen for longer storage. The texture of the gnocchi may change slightly when thawed.