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Chicken Gnocchi Soup

A comforting and creamy chicken gnocchi soup inspired by Olive Garden, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 teaspoon Italian seasoning
Liquid Ingredients
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with coconut milk for dairy-free option
Final Ingredients
  • 1 cup cooked chicken, shredded
  • 1 cup potato gnocchi Frozen gnocchi can be used directly
  • 2 cups fresh spinach
  • to taste Salt and pepper For seasoning
  • for serving Grated Parmesan cheese

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and garlic, sautéing until fragrant.
  3. Toss in the carrots, celery, and Italian seasoning, cooking until the vegetables are tender.
Cooking
  1. Pour in the chicken broth and bring it to a gentle simmer.
  2. Stir in the shredded chicken and gnocchi, cooking until the gnocchi become tender.
  3. Add the heavy cream and spinach, cooking until the spinach wilts down.
  4. Season the mix with salt and pepper to taste.
  5. Serve hot, garnished with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze before adding heavy cream and spinach to prevent separation. Reheat gently on the stove.