Olive Garden’s Chicken Gnocchi Soup Recipe


This one is one of my favorites so I had to steal the recipe. I got all the ingredients at Target(of course). Enjoy!
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced (or two full teaspoons)
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can) (4 cups total)
  • Salt to taste (1 teaspoon)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced cooked chicken breast (you can use a rotisserie chicken, or seafood if you are adventurous)
  • 1 (16-ounce/500g) package ready-to-use gnocchi
Melt the butter into the oil in a large saucepan over medium heat (#5 out of 10)
Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent.
Start cooking the Gnocchi on a separate pot according to the bag’s instructions (it boils and gets strained similar to pasta).
Whisk in the flour and cook for about 1 minute.
Whisk in the half-and-half. Simmer until thickened at medium high (#7.5 out of 10) – About 5 to 7 minutes
Whisk in the chicken broth. Simmer until thickened again at medium high (#7.5 out of 10) – About 5 to 7 minutes
Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi.
Simmer until the soup is heated through at medium-low (#3 out of 10) – About 5 to 7 minutes
Before serving, season with additional salt, if necessary as well as grated parmesan on top. And don’t forget some Andes mint chocolate, a glass of wine and some bread to go along!