Olive Garden Chicken Gnocchi Soup Recipe – Easy Copycat

Olive Garden Chicken Gnocchi Soup is a dish that conjures feelings of warmth, comfort, and pure culinary bliss. It’s no wonder this creamy, flavorful soup has become a beloved staple for so many of us. Imagin extracte diving into a bowl brimming with tender bites of chicken, pillowy soft gnocchi, and a rich, velvety broth infused with fragrant spinach and Parmesan cheese. This isn’t just soup; it’s an experience! The magic of Olive Garden Chicken Gnocchi Soup lies in its perfect balance of savory and satisfying elements. It’s the kind of meal that instantly transports you to a cozy Italian trattoria, even on the busiest of weeknights. We’ve cracked the code to bring this iconic dish into your own kitchen, so get ready to delight your taste buds and impress your family with this incredible homemade rendition.

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

Preparing 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 fragrant, add the diced yellow onion. Cook the onion, stirring occasionally, until it becomes softened and translucent, which usually takes about 5-7 minutes. It’s important not to rush this step, as building a good flavor foundation is key to a delicious soup. Next, introduce the sliced celery and matchstick carrots to the pot. Continue to sauté these vegetables for another 5-7 minutes, stirring frequently, untilgin extractey begin to soften slightly. This process allows their natural sweetness to develop and meld with the butter and onion.

Step 2: Blooming the Spices and Garlic

After the vegetables have softened, it’s time to add the minced garlic. Stir the garlic into the pot and cook for about 1 minute until it is fragrant. Be careful not to burn the garlic, as this can result in a bitter flavor. Immediately after the garlic, sprinkle in the 2 teaspoons of Italian seasoning and the 1/2 teaspoon of rubbed sage. Stir these spices into the vegetable mixture and cook for another minute. This technique, often called “blooming” the spices, intensifies their aromas and flavors by toasting them lightly in the fat. The warmth of the pot will release the essential oils from the herbs, making your kitchen smell incredible.

Building the Creamy Broth

Step 3: Thickening with Flour

Now, we’ll create a roux to give our soup a lovely thickness and creamy texture. Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables and spices. Stir constantly for about 2 minutes, ensuring the flour is fully incorporated and coats the vegetables. This cooking step helps to eliminate any raw flour taste. The mixture will start to look like a thick paste. This roux is the key to achieving that signature velvety consistency in our Olive Garden Chicken Gnocchi Soup.

Step 4: Incorporating the Broth and Cream

Gradually whisk in the 4 cups of chicken broth, a little bit at a time, making sure to scrape any bits from the bottom of the pot. Continue whisking until the broth is fully incorporated and there are no lumps of flour remaining. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to allow the roux to thicken the broth. Once the broth has thickened slightly, pour in the 1 1/2 cups of heavy cream. Stir the cream into the soup until it is well combined. Do not bring the soup to a rolling boil after adding the cream, as this can cause it to curdle. A gentle simmer is perfect.

Adding the Stars of the Soup

Step 5: Cooking the Gnocchi and Adding Chicken and Spinach

Bring the soup to a gentle simmer again. Carefully add the 1 pound of potato gnocchi to the simmering broth. The gnocchi will sink to the bottom at first, but as they cook, they will float to the surface. Cook the gnocchi according to the package directions, usually for about 3-5 minutes once they float. While the gnocchi are cooking, stir in the 2 cups of shredded rotisserie chicken. The residual heat of the soup will warm the chicken through perfectly. Once the gnocchi are cooked and floating, add the 1 1/2 cups of chopped fresh spinach. Stir gently until the spinach wilts into the soup, which only takes a minute or two.

Step 6: Finishing Touches and Seasoning

For a final burst of flavor and a touch of brightness, stir in the 1 teaspoon of balsamic vinegar. This may seem unusual, but it adds a subtle tang that really elevates the overall taste of the soup. Finally, season the soup generously with kosher salt to your preference. Start with a little and taste, then add more if needed. It’s important to season at the end, as the chicken broth and other ingredients may already contain salt. Continue to simmer for another minute or two to allow all the flavors to meld beautifully. Your Olive Garden Chicken Gnocchi Soup is now ready to be served hot and enjoyed!

Conclusion:

There you have it! Your guide to creating a truly comforting and delicious Olive Garden Chicken Gnocchi Soup right in your own kitchen. We’ve walked through each step, from tender chicken and pillowy gnocchi to the creamy, herb-infused broth, ensuring you can achieve that signature taste. This Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s an experience. It’s perfect for a chilly evening, a family dinner, or whenever you need a warm hug in a bowl. Don’t be afraid to get creative with your garnishes – a sprinkle of fresh parsley, a drizzle of extra cream, or a side of crusty bread will elevate it even further.

I encourage you to try this Olive Garden Chicken Gnocchi Soup and discover how surprisingly simple it is to replicate this beloved restaurant favorite. Enjoy the process and savor every spoonful!

Frequently Asked Questions:

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

Yes, you can prepare most components of the Olive Garden Chicken Gnocchi Soup in advance. Cook the chicken and chop the vegetables separately. You can also prepare the broth. Store these components in airtight containers in the refrigerator. When ready to serve, reheat the broth, add the cooked chicken and vegetables, and then cook the gnocchi directly in the soup just before serving to prevent them from becoming mushy.

What other vegetables can I add to the Olive Garden Chicken Gnocchi Soup?

This Olive Garden Chicken Gnocchi Soup is wonderfully versatile! Feel free to add other vegetables like finely diced carrots, celery, or even some spinach or knon-alcoholic ale towards the end of cooking for added nutrients and color. Mushrooms also pair beautifully with the creamy broth.

Olive Garden Chicken Gnocchi Soup – Easy Copycat

A creamy and comforting copycat recipe for Olive Garden’s popular Chicken Gnocchi Soup, made easy for home cooks.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6-8 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

Instructions

1. Step 1
   Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add celery and carrots and sauté for another 5-7 minutes until slightly softened.
2. Step 2
   Add minced garlic and cook for 1 minute until fragrant. Stir in Italian seasoning and rubbed sage, and cook for another minute to bloom the spices.
3. Step 3
   Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. This will thicken the soup and eliminate raw flour taste.
4. Step 4
   Gradually whisk in chicken broth, scraping the bottom of the pot. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. Stir in heavy cream and heat gently, do not boil.
5. Step 5
   Add potato gnocchi to the simmering soup and cook according to package directions, usually 3-5 minutes after they float. Stir in shredded rotisserie chicken and chopped spinach until wilted.
6. Step 6
   Stir in balsamic vinegar and season with kosher salt to taste. Simmer for another 1-2 minutes to allow flavors to meld before serving hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.