Knockoff Olive Garden Chicken Gnocchi Soup

I am all about soups and pastas right now. No idea why, but they are my favorite thing to make. So a soup that has pasta in it?! DOUBLE WIN!! Have you guys ever had Chicken Gnocchi soup from Olive Garden? Its so creamy and filling, and I absolutely love it.

Throughout the years, I have tried a couple of different recipes hoping to replicate their soup, but I haven’t had any luck. So I was so excited when I discovered this recipe! With a couple of my own little touches, the soup literally tastes just like the Olive Garden version!! As with all of my recipes, this one is super easy to make, and is sure to be a family favorite!!

What You’ll Need

2 tbsps. Olive Oil

1 Yellow Onion, chopped

1 cup Carrots, shredded

2 stalks Celery, diced

4 cloves Garlic, minced

Salt and Pepper, to taste

4 cups Low-Sodium Chicken Broth

2 cups Cooked Chicken, shredded

16 oz. Refrigerated Gnocchi

6 oz. Spinach

1 1/2 cups Half and Half


Don’t let all those ingredients overwhelm you. I know it seems like a lot, but once you get all the prep work out of the way, this recipe is so easy and low maintenance. You can even prep the ingredients up ahead of time and put them in the fridge to make dinner time that much easier!!

Start by dicing, mincing, shredding, and chopping all the necessary ingredients. Its ok to store everything in the same bowl, because you cook it all at the same time.

PRO TIP: 99% of the time when I need cooked chicken in a recipe, I like to cheat and buy a rotisserie chicken from the deli. This makes your prep work so much easier. So when prepping everything up, I just pull the chicken apart, and put it in a separate container.

When you are ready to go, heat the olive oil in a Dutch oven, and pour in the carrots, garlic, celery, onion, and salt and pepper. Cook down until softened, or for about 5 minutes. Next, stir in the chicken broth and chicken. Reduce your heat and let this mixture simmer for about 12 minutes. Finally, add in the gnocchi, spinach, and half and half. Let this cook for 5-6 minutes, or until the gnocchi is cooked and the spinach is wilted. Viola!! Serve warm!!

Did you try this recipe at home!? Tag me in your photos on Instagram @parkerdoesntwrite


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