Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting dish loaded with tender potato gnocchi, shredded rotisserie chicken, and fresh spinach. Enhanced with Italian seasoning, garlic, and a hint of balsamic vinegar, it offers a rich and flavorful experience perfect for a cozy meal in just 30 minutes.
Ingredients
Sauté Base
- 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
Thickening & Broth
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream
Main Ingredients
- 1 pound potato gnocchi
- 2 cups shredded rotisserie chicken
- 1 1/2 cups chopped fresh spinach
- 1 teaspoon balsamic vinegar
Seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Heat Butter: In a large pot, melt 4 tablespoons of butter over medium heat to create the base for sautéing your vegetables.
- Sauté Vegetables: Add the diced onion, sliced celery, and matchstick carrots to the pot with a couple generous pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened and fragrant.
- Add Garlic and Herbs: Mix in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Continue cooking for another minute, stirring frequently to release the flavors.
- Make Roux: Sprinkle the flour over the vegetable mixture and cook for about a minute, stirring constantly to incorporate and cook off the raw flour taste.
- Deglaze and Add Broth: Pour in 1/4 to 1/2 cup of chicken broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Then stir in the remaining broth and heavy cream along with a few pinches of salt and pepper.
- Simmer Soup Base: Increase the heat to medium-high and bring the soup to a gentle simmer, preparing to cook the gnocchi and chicken.
- Add Gnocchi and Chicken: Stir in the potato gnocchi and shredded rotisserie chicken. Reduce the heat to medium-low and simmer gently for 3 to 5 minutes, until the gnocchi are tender and cooked through.
- Add Spinach and Vinegar: Stir in the fresh chopped spinach and balsamic vinegar. Continue stirring until the spinach wilts, incorporating it fully into the soup.
- Season and Serve: Taste the soup and adjust seasoning with more salt and pepper as needed. Serve hot and enjoy your delicious homemade Olive Garden Chicken Gnocchi Soup!
- Optional: If you enjoyed the recipe, consider leaving a 5-star rating and review to share your experience.
Notes
- Using rotisserie chicken saves time and adds great flavor, but cooked shredded chicken breast can be substituted.
- Adjust consistency by varying chicken broth and heavy cream amounts to preference.
- Fresh spinach can be swapped with kale or chard for a different leafy green profile.
- For a thicker soup, use less broth or add an extra tablespoon of flour during the roux step.
- Gnocchi cook quickly; avoid overcooking to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
