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Chicken Gnocchi Soup | An Olive Garden Dupe

Where are all my soup and salad people? You'll LOVE this Olive Garden Chicken Gnocchi Soup recipe! And don't worry, you are the chef so you can make sure you have just the right amount of gnocchi in your serving.


4 Tbsp Butter

1 Tbsp Extra Virgin Olive Oil

1 Cup Onions, diced

1/2 Cup Celery, diced

2 Garlic Cloves, minced

1/4 Cup of Flour

4 Cups of Half & Half (Check below for some alternatives)

3 1/2 Cups of Chicken Broth

1 tsp Parsley

1/2 tsp Thyme

1/4 tsp Nutmeg

Salt & Pepper to Taset

1 Cup Carrots, julienne/shredded

1 Cup Spinach, roughly chopped

1 Cup of Chicken Breasts, cooked and chopped up

1 oz. Pkg of Gnocchi


  1. Heat butter and olive oil in a dutch oven or large pot. Add in the onions and celery and cook until soft (about 2-3 minutes).

  2. Add in the garlic, herbs, and spices, stir. Then whisk in the flour. Cook the thick mixture for about a minute allowing it to turn golden brown.

  3. Whisk in the half & half slowly followed by the chicken broth. Bring to a boil and then add in the carrots, spinach, chicken, and gnocchi.

  4. Reduce the heat and simmer until the soup is thoroughly cooked. Look for the spinach to be wilted and the carrots soft.

  5. Taste test! Add salt and pepper to taste.

  6. Enjoy!

TIP: in place of half & half you can use whole milk. Or, if you have heavy whipping cream, you can make 1 cup of half & half by mixing 1/4 cup of heavy whipping cream to 3/4 cup of milk.

Enjoy with a side salad, a breadstick, or just as it is. Soooooo good!

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