Olive Garden Chicken Gnocchi Soup
A comforting soup featuring tender gnocchi, shredded chicken, and fresh vegetables in a creamy broth, perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 2 cups shredded chicken
- 1 package (16 oz) gnocchi
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup spinach, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the diced carrots and celery, cooking for about 5 to 7 minutes until they begin to soften.
- Add seasoning: Stir in the garlic powder and Italian seasoning, allowing the flavors to combine for about 1 minute.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Cook the gnocchi: Add the gnocchi to the pot and cook according to the package instructions, usually about 2-3 minutes until they float to the surface.
- Incorporate chicken and cream: Stir in the shredded chicken and heavy cream, continuing to cook until everything is heated through, about 3-5 minutes.
- Finish with spinach: Add the chopped spinach and season with salt and pepper to taste. Give it a good stir, and cook for another minute until the spinach wilts.
- Serve hot: Ladle the soup into bowls and enjoy!
Notes
Feel free to use rotisserie chicken for convenience or substitute heavy cream with half-and-half or cashew cream for a lighter version.