This creamy Olive Garden Chicken Gnocchi Soup is a cozy bowl of yum! With tender chicken, soft gnocchi, and fresh spinach in a rich broth, it’s like a warm hug on a chilly day.
Whenever I make this soup, I can’t help but sneak bites right from the pot. It’s just that good! Pair it with some crusty bread, and you’ve got a meal that’ll cheer anyone up!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing. If you prefer a different flavor, you can use canola or avocado oil. I’ve found that olive oil adds a wonderful richness.
Onion: Diced onion adds sweetness to the soup. You can swap it with shallots for a milder taste, or use red onions for a bit of color and bite.
Potato Gnocchi: I love using fresh gnocchi for a soft, pillowy texture. If you can’t find it, dried gnocchi works too; just adjust the cooking time based on the package instructions.
Half-and-Half: This adds creaminess to the soup. You can substitute heavy cream for a richer flavor or use whole milk for a lighter version. Almond or oat milk can also work for dairy-free options.
Greens: Fresh spinach is a great addition here. You could also use kale or Swiss chard if you’re looking for more nutrients or a different texture.
How Do I Get the Vegetables Perfectly Cooked?
Cooking vegetables just right is vital for great soup. You want them tender but not mushy. Here’s how:
- Start by sautéing onions in olive oil until they are translucent. This usually takes about 3-4 minutes.
- Next, add garlic, carrots, and celery. Cook until they soften a bit, around another 3-4 minutes, stirring occasionally.
- Cook your herbs in for a minute before adding broth, which will help release their flavors.
- Let the soup simmer until the vegetables are fork-tender, typically around 15 minutes.
This method really brings out the flavors and keeps your vegetables vibrant! Adjusting the timing slightly can help you achieve your preferred texture.
How to Make Olive Garden Chicken Gnocchi Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup half-and-half
- 2 cups cooked chicken, shredded
- 1 (16-ounce) package potato gnocchi
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and around 30 minutes to cook. Altogether, you’re looking at about 40 minutes before you can enjoy a warm bowl of this comforting soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until it becomes translucent, which should take about 3-4 minutes. Enjoy the smell as it starts to cook!
2. Cook the Garlic and Other Veggies:
Next, add the minced garlic, diced carrots, and diced celery to the pot. Cook everything for another 3-4 minutes, stirring occasionally to ensure it doesn’t stick.
3. Add the Aromatic Herbs:
Now, stir in the dried thyme and rosemary. Cook for an additional minute, and revel in how fragrant the mixture becomes!
4. Bring in the Broth:
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the vegetables are nice and tender.
5. Mix in the Cream and Chicken:
Add the half-and-half and shredded chicken to the pot. Stir everything together to combine well. This is where the soup starts to get creamy and delicious!
6. Add the Gnocchi:
Gently add the potato gnocchi to the soup. Cook them according to the package instructions, which is typically about 3-4 minutes, or until you see them float to the top—this means they’re ready!
7. Finish with Spinach:
Finally, stir in the chopped spinach and let it wilt from the heat of the soup, which should take about 2 minutes. Don’t forget to season with salt and pepper to taste.
8. Serve and Enjoy:
Now’s the best part! Serve the soup hot in bowls and garnish each serving with freshly chopped parsley for a lovely touch. Enjoy your homemade Olive Garden Chicken Gnocchi Soup!
Can I Use Another Type of Milk Instead of Half-and-Half?
Absolutely! You can substitute half-and-half with whole milk for a lighter version, or use heavy cream for a richer, creamier soup. If you’re looking for a lower-fat option, unsweetened almond milk or oat milk can work, but the texture might be slightly different.
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add more veggies like bell peppers, zucchini, or even mushrooms. Just make sure to saute them along with the onion, garlic, carrots, and celery to enhance their flavors before proceeding with the recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of chicken broth or water, as the gnocchi can soak up a lot of liquid and the soup may thicken over time.
Can I Make This Soup Ahead of Time?
Yes, you can prep the soup ahead of time! It freezes well, but it’s best to add the gnocchi just before serving. If you make it in advance, cook the soup without the gnocchi and refrigerate or freeze it. When you’re ready to serve, just reheat and add fresh gnocchi as directed.
