A creamy and comforting copycat recipe of Olive Garden’s Chicken Gnocchi Soup, featuring tender chicken, soft gnocchi, and fresh vegetables in a rich broth.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and add Italian seasoning, salt, and pepper. Bring to a simmer.
Add the shredded chicken and gnocchi to the pot. Cook according to gnocchi package directions, usually until they float to the surface, about 3-5 minutes.
Reduce heat to low. Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes. Do not boil after adding cream.
Stir in Parmesan cheese, if using.
Serve hot.
Notes
For a thicker soup, you can mash some of the cooked gnocchi against the side of the pot before adding the cream, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the spinach.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
This recipe is great for meal planning and can be a cozy dinner option on busy weeknights.