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Chicken Gnocchi Soup

A creamy and comforting Olive Garden-style chicken gnocchi soup, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 6 cups chicken broth (low-sodium recommended)
  • 2 cups cooked chicken, shredded (rotisserie works great)
For the Gnocchi and Finish
  • 1 package (16 oz) gnocchi (fresh or refrigerated)
  • 2 cups fresh spinach
  • 1 cup heavy cream Substitution: can use half-and-half or coconut cream
  • to taste Salt
  • to taste Black pepper
  • for serving grated Parmesan cheese (optional)

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté about 5 minutes until softened and slightly translucent.
  3. Stir in minced garlic and cook for 30–60 seconds until fragrant.
  4. Sprinkle in 1 teaspoon dried thyme and 1 teaspoon dried basil; stir for a few seconds to bloom the herbs.
  5. Pour in 6 cups chicken broth and bring the pot up to a boil.
Cooking
  1. Once boiling, reduce heat to a gentle simmer. Add shredded chicken and the 16 oz package of gnocchi.
  2. Cook for 5–7 minutes, stirring occasionally, until the gnocchi float and are tender.
  3. Stir in 2 cups fresh spinach and 1 cup heavy cream. Warm for 2–3 minutes on low heat — do not boil after adding the cream.
  4. Season with salt and pepper to taste. Serve hot with grated Parmesan, if you like.

Notes

For best texture, freeze the soup without gnocchi. Store leftovers in an airtight container in the refrigerator for 3–4 days.