Olive Garden Chicken Gnocchi Soup
A creamy and hearty soup featuring tender chicken, soft gnocchi, and fresh spinach, perfect for chilly days.
Equipment
- large pot
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 1 tablespoon Olive oil For sautéing the vegetables.
- 1 small Onion, diced Adds sweetness and depth of flavor.
- 2 medium Carrots, diced Provides sweetness and color.
- 2 stalks Celery, diced Adds crunch and flavor.
- 3 cloves Garlic, minced Enhances the overall flavor.
- 1 teaspoon Dried thyme Adds aromatic flavor.
- 1 teaspoon Dried rosemary Provides a fragrant herbal note.
- 4 cups Chicken broth Base for the soup.
- 1 cup Heavy cream Creates a rich and creamy texture.
- 2 cups Cooked chicken, shredded Adds protein and heartiness.
- 1 package Potato gnocchi (16 oz) The star ingredient of the soup.
- 2 cups Fresh spinach Adds color and nutrition.
- to taste Salt and pepper For seasoning.
- for serving Grated Parmesan cheese Enhances flavor when served.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until tender.
- Add minced garlic, dried thyme, and dried rosemary. Cook for an additional 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream and shredded chicken, heating through for about 5 minutes.
- Add potato gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the top.
- Stir in fresh spinach and cook for an additional minute until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.
Notes
This soup is perfect for chilly days and can be customized for dietary preferences.