Olive Garden Chicken Gnocchi Soup Easy Copycat Recipe

Copycat Olive Garden Chicken & Gnocchi Soup — Recipe

 Servings: About 12 (1-cup) servings  

Ingredients

• 4 tablespoons butter  

• 1 tablespoon extra virgin olive oil  

• 1 cup finely diced onion  

• 1/2 cup finely diced celery  

• 2 garlic cloves, minced  

• 1/4 cup all-purpose flour  

• 1 quart half-and-half (4 cups)  

• 28 ounces chicken broth (about 3.5 cups)  

• 1/2 teaspoon dried thyme  

• 1/2 teaspoon dried parsley flakes  

• 1/4 teaspoon ground nutmeg (optional)  

• 1 cup carrots, finely shredded  

• 1 cup spinach leaves, coarsely chopped  

• 1 cup cooked chicken breast, diced  

• 16 ounces package ready-to-use gnocchi  

Instructions 

1. Melt the butter and olive oil in a large pot or Dutch oven over medium heat.  

2. Add onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent.  

3. Whisk in the flour and cook about 1 minute.  

4. Add the half-and-half and simmer until slightly thickened.  

5. Whisk in the chicken broth and simmer until it thickens again.  

6. Stir in thyme, parsley, nutmeg (if using), shredded carrots, spinach, cooked chicken, and gnocchi.  

7. Cook until heated through. Add more salt to taste if needed before serving.  

Tips

• Using fresh gnocchi gives the best texture — it cooks faster and stays pillowy.  

• If you want it a bit thinner, you can add up to 1-2 more cups of chicken broth.  

• Leftovers keep well in the fridge for a few days — reheat gently on the stove so the dairy doesn’t separate.