Name: Olive Garden Chicken Gnocchi Soup-Easy Copycat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 1/2 cups heavy cream; 1 pound potato gnocchi; 2 cups shredded rotisserie chicken; 1 1/2 cups chopped fresh spinach; 1 teaspoon balsamic vinegar; Kosher salt, to taste

Olive Garden Chicken Gnocchi Soup is more than just a dish; it’s a comforting embrace in a bowl, a culinary hug that beckons you home, even if home is far away. We all have those cravings, those deep-seated desires for familiar flavors that evoke warmth and contentment. This soup, with its creamy broth, tender chicken, and pillowy gnocchi, is precisely that for so many. It’s no wonder it’s a beloved classic, a go-to for a reason. What makes the Olive Garden Chicken Gnocchi Soup so incredibly special? It’s the perfect alchemy of simple, wholesome ingredients coming together to create something truly extraordinary. The delicate sweetness of the gnocchi, the savory depth of the chicken, all enveloped in a luscious, herb-infused cream sauce. It’s a symphony of textures and tastes that dances on your palate, leaving you utterly satisfied and eager for another spoonful. Today, we’re going to unlock the secrets to recreating this iconic soup in your own kitchen, so you can experience that same comforting magic anytime you please.

Ingredients:

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
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt, to taste

Making the Flavor Base

Step 1: Sautéing the Aromatics

Begin extract by melting the 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is shimmering and just starting to foam, add the diced small yellow onion, sliced celery, and matchstick carrots. We’re building our flavor foundation here, so give these vegetables a good sauté for about 8-10 minutes, stirring occasionally. You want them to soften considerably and become fragrant, but not brown. This gentle cooking process releases their natural sweetness and creates a lovely base for the soup.

Step 2: Infusing with Garlic and Herbs

After the initial sautéing, it’s time to introduce the garlic and dried herbs. Add the 6 minced cloves of garlic, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of rubbed sage to the pot. Stir constantly for about 1 minute, until the garlic is fragrant and the herbs have bloomed in the hot butter. Be careful not to burn the garlic, as this can turn it bitter. The aroma at this stage should be absolutely wonderful, a preview of the delicious soup to come.

Thickening and Simmering

Step 3: Creating the Roux and Adding Broth

Now, we’ll thicken our soup. Sprinkle the 1/4 cup of all-purpose flour over the softened vegetables and herbs. Stir the flour in well and cook for another 1-2 minutes, stirring constantly. This is called making a roux, and cooking the flour for this short period helps to remove the raw flour taste. Gradually whisk in the 4 cups of chicken broth, a little at a time, ensuring no lumps of flour form. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot – that’s where a lot of flavor is hiding! Let this simmer for about 5 minutes, stirring occasionally, until the broth has thickened slightly.

Step 4: Adding Cream and Gnocchi

Once the broth mixture has thickened, it’s time to add the richness. Pour in the 1 1/2 cups of heavy cream and stir until it’s fully incorporated. Bring the soup back to a gentle simmer, but do not let it boil vigorously. Now, add the 1 pound of potato gnocchi directly into the simmering soup. Stir gently to prevent them from sticking to the bottom of the pot. Cook the gnocchi according to their package directions, which is usually about 3-5 minutes, or until they float to the surface. This signifies that they are cooked through and tender.

Finishing Touches and Serving

Step 5: Incorporating Chicken, Spinach, and Final Seasoning

With the gnocchi cooked and floating, it’s time to add the remaining ingredients. Stir in the 2 cups of shredded rotisserie chicken. The residual heat of the soup will warm it through beautifully. Next, add the 1 1/2 cups of chopped fresh spinach. Stir gently until the spinach wilts into the soup, which should only take a minute or two. Finally, stir in the 1 teaspoon of balsamic vinegar. This little addition provides a subtle tang and depth of flavor that really brightens the soup. Taste the soup and season generously with kosher salt, as needed, to enhance all the flavors. You’ll be amazed at how well everything comes together. Ladle the Olive Garden Chicken Gnocchi Soup into bowls, ensuring each serving gets a good amount of gnocchi, chicken, and vegetables.

Conclusion:

There you have it – a delightful and comforting bowl of Olive Garden Chicken Gnocchi Soup! This recipe aims to bring that beloved restaurant taste right into your own kitchen. The creamy broth, tender chicken, and pillowy gnocchi combine for a truly satisfying meal that’s perfect for a chilly evening or a hearty lunch. Don’t be intimidated by the steps; it’s a straightforward process that yields impressive results.

To serve, a sprinkle of fresh parsley or a dollop of sour cream adds a lovely finishing touch. Consider pairing it with some crusty bread for dipping, or a simple side salad for a complete meal. For variations, feel free to add a handful of spinach in the last few minutes of simmering for extra greens, or swap out the chicken for shredded turkey. If you’re feeling adventurous, a pinch of red pepper flakes can add a subtle kick.

I truly hope you enjoy making and devouring this Olive Garden Chicken Gnocchi Soup as much as I do. It’s a recipe I return to again and again, and I’m confident it will become a favorite in your repertoire too. Happy cooking!

Frequently Asked Questions:

Q: Can I make this Olive Garden Chicken Gnocchi Soup ahead of time?

A: Yes, you can! The soup can be made a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has become too thick. It’s best to add the gnocchi just before serving to prevent them from becoming mushy.

Q: What kind of gnocchi should I use for this Olive Garden Chicken Gnocchi Soup?

A: You can use pre-made potato gnocchi, which are readily available in most grocery stores in the refrigerated or pasta aisle. Most brands work well. If you’re feeling ambitious, you could also make your own homemade gnocchi from scratch!