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 unsalted butter; 1 small yellow onion, finely 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 low-sodium 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 warm hug in a bowl, a culinary adventure that transports you straight to a cozy Italian trattoria. Have you ever craved that comforting, creamy texture and rich flavor that only this iconic soup can deliver? If so, you’re not alone! Millions adore this dish for its perfect balance of tender chicken, pillowy gnocchi, and a velvety broth that sings with herbaceous notes. What truly sets this Olive Garden Chicken Gnocchi Soup apart is its deceptively simple yet profoundly satisfying combination of ingredients. It’s the kind of meal that banishes the chill on a cold evening, uplifts your non-alcoholic spirits after a long day, and brings a smile to everyone gathered around your table. Prepare to be amazed at how easy it is to recreate this beloved restaurant classic in your own kitchen, bringin extractg a taste of Italy right to your dinner plate.

Ingredients:

4 tablespoons unsalted butter
1 small yellow onion, finely diced
1 cup sliced celery
1 cup matchstick carrots (about 2 medium carrots)
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi (store-bought or homemade)
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt, to taste

Cooking the Aromatics

Step 1: Sautéing the Foundation

Begin extract by melting the 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Once the butter is fully melted and shimmering, add the finely diced small yellow onion. Cook the onion, stirring occasionally, for about 5-7 minutes, or until it becomes translucent and softened. This process releases its natural sweetness and forms the aromatic base for our soup. Next, introduce the 1 cup of sliced celery and 1 cup of matchstick carrots to the pot. Continue to cook, stirring frequently, for another 5-7 minutes until these vegetablesgin extractso begin to soften. This gentle sautéing helps to develop their flavors without browning them too aggressively.

Step 2: Blooming the Spices and Garlic

Now it’s time to add the aromatics that will bring that signature Italian flavor. Stir in the 6 cloves of minced garlic, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of rubbed sage. Cook for just about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to the soup. This step, known as “blooming” the spices and garlic, intensifies their flavor and aroma. The heat releases their essential oils, making them more potent and delicious.

Building the Creamy Base

Step 3: Creating the Roux

Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux. The flour will absorb the butter and vegetable juices, forming a paste. This roux is crucial for thickening our soup and giving it a rich, creamy texture. It’s important to cook the flour for this short period to avoid a pasty soup.

Step 4: Incorporating the Liquids

Gradually whisk in the 4 cups of low-sodium chicken broth, a little at a time, making sure to incorporate it fully into the flour mixture before adding more. Continue whisking until the mixture is smooth and there are no lumps. Bring this mixture to a simmer, stirring occasionally. Once it has reached a gentle simmer, slowly pour in the 1 1/2 cups of heavy cream. Stir well to combine. Allow the soup to return to a gentle simmergin extractut avoid bringing it to a rolling boil, as this can cause the cream to separate.

Finishing Touches

Step 5: Adding the Gnocchi, Chicken, and Spinach

Now for the star ingredients! Add the 1 pound of potato gnocchi to the simmering soup. The gnocchi will cook relatively quickly; they are done when they float to the surface, which usually takes about 3-5 minutes. Once the gnocchi are floating, stir in the 2 cups of shredded rotisserie chicken. Allow the chicken to heat through for a minute or two. Finally, add the 1 1/2 cups of chopped fresh spinach. Stir it into the hot soup, and it will wilt down within a minute or two. The residual heat of the soup is all that’s needed to tenderize the spinach perfectly.

Step 6: Seasoning and Final Adjustments

This is the moment to taste and adjust the seasoning. Add the 1 teaspoon of balsamic vinegar. The balsamic vinegar adds a subtle tang and depth of flavor that really balances the richness of the cream. Now, season generously with Kosher salt, tasting as you go, until the soup reaches your desired level of saltiness. You might also want to add a pinch of black pepper if you like. Give everything a final gentle stir. The soup should be thick, creamy, and incredibly comforting. Serve immediately, ensuring each bowl gets a generous portion of tender gnocchi, savory chicken, and vibrant spinach.

Conclusion:

There you have it! You’ve successfully recreated the comforting and delicious Olive Garden Chicken Gnocchi Soup in your own kitchen. This recipe offers a delightful balance of tender chicken, pillowy gnocchi, and a creamy, flavorful broth infused with spinach and aromatic herbs. It’s a truly satisfying meal that’s perfect for a cozy evening or when you’re craving that familiar, beloved restaurant taste. Don’t hesitate to serve this soup with crusty bread for dipping, a light side salad, or even as a hearty appetizer. Feel free to experiment with different herbs, like adding a pinch of nutmeg for an extra layer of warmth, or substituting knon-alcoholic ale for spinach if you prefer.

We hope you enjoy making and sharing this wonderful Olive Garden Chicken Gnocchi Soup. Remember, cooking is an adventure, so embrace the process and savor every delicious spoonful!

FAQs

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

Yes, you can! The soup base without the gnocchi can be made a day or two in advance and stored in the refrigerator. Add the pre-cooked gnocchi just before serving to prevent them from becoming too soft. Reheat gently on the stovetop.

What kind of chicken is best for this soup?

Rotisserie chicken is a fantastic shortcut and works wonderfully, providing pre-cooked, flavorful meat. Alternatively, you can poach or pan-sear boneless, skinless chicken breasts or thighs and then shred or dice them before adding them to the soup. Ensure the chicken is cooked through and tender.

Is it possible to make this soup vegetarian?

Absolutely! You can easily adapt this Olive Garden Chicken Gnocchi Soup to be vegetarian. Omit the chicken and instead add extra vegetables like carrots, celery, or even some cannellini beans for added protein and texture. You can also use vegetable broth instead of chicken broth.