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Olive Garden Chicken Gnocchi Soup Copycat – Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1 large carrot, peeled and diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1/4 teaspoon ground nutmeg (optional, but recommended)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1–1 1/2 cups cooked chicken, shredded or diced (rotisserie works well)
  • 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup milk)
  • 16–17 ounces potato gnocchi (shelf-stable or refrigerated)
  • 3 cups baby spinach, loosely packed
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan, for serving (optional but great)
  • Red pepper flakes, for a little heat (optional)

Method
 

  1. Sauté the aromatics: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and carrot. Cook 5–7 minutes, stirring often, until softened and fragrant.
  2. Add garlic and spices: Stir in garlic, thyme, and nutmeg. Cook 30–60 seconds until the garlic smells aromatic.
  3. Build the roux: Sprinkle flour over the vegetables. Stir for 1–2 minutes to cook off the raw flour taste. It should look slightly pasty.
  4. Add broth gradually: Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer. The soup will start to thicken slightly.
  5. Add chicken: Stir in the cooked chicken. Simmer 5 minutes to let the flavors meld.
  6. Stir in the cream: Lower the heat and add the half-and-half. Do not boil after adding dairy; keep it at a low simmer.
  7. Cook the gnocchi: Add the gnocchi directly to the pot. Simmer 3–4 minutes, or until they float and are tender.
  8. Finish with spinach: Stir in the spinach until wilted, about 1–2 minutes. Taste and season with salt and pepper. Add a pinch of red pepper flakes if you like gentle heat.
  9. Serve: Ladle into bowls and top with grated Parmesan. The soup should be creamy but spoonable, with plenty of gnocchi in each bite.