Olive Garden Chicken Gnocchi Soup

Easy copycat of Olive Garden Chicken Gnocchi Soup. This olive garden recipe is creamy, flavorful and ready in just 30 minutes!

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword Copycat Recipes, Olive Garden Recipes, Olive Garden Soup Recipes, Soup Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 415kcal

Author Darcey Olson

Cost $11.00

Equipment

Instant Pot

Ingredients

1 tbsp olive oil
3 Tbsp unsalted butter
1 stalk celery, sliced
1 cup diced white onion
½ cup shredded carrots
2 garlic cloves, minced
¼ cup All-purpose flour
2-3 cups Instant Pot Bone Broth (or Low Sodium Chicken Broth) *Note 1
2 cups Half and Half
¼ tsp dried thyme
⅛ tsp ground nutmeg
2-3 cooked chicken breasts, diced *Note 2
16 oz Ready-To-Use potato gnocchi *Note 3
1 cup chopped fresh spinach,
salt, to taste
black pepper, to taste

Instructions

Stove Top Version:

Add butter and olive oil to a large soup pot and pre-heat over medium high. Sauté the onion, celery and carrots, until tender (approx. 2-3 minutes).
Add in the garlic and sauté until fragrant, about 30 seconds.
Add the flour and cook for approx. 1 minute.
Slowly pour in the chicken broth and half and half, stirring consistently, until the broth starts to thicken.
Turn down the heat to medium and stir in the thyme, nutmeg, cooked chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (For thinner soup, add in an extra cup of chicken broth).
Add the spinach and cook until the spinach is wilted (approx. 2-3 minutes). Salt and pepper, to taste, and serve immediately.

Slow Cooker Version:

Turn the slow cooker to high, or use a skillet over medium high heat, and add the butter and olive oil. Once the butter is melted, sauté the onion, celery, and carrots until softened.
Add in the garlic and sauté until fragrant, about 30 seconds.
Add the flour and cook for approx. 1 minute.
Transfer the vegetable mixture to your slow cooker (if sautéed on the stove top). Add in the cooked chicken, thyme, nutmeg and chicken broth and stir to combine.
Cook on low for 3-4 hours, adding in the gnocchi for the last hour of cooking.
Right before serving, add the half and half and spinach and stir to combine. The spinach should wilt in approx. 2-3 minutes. Salt and pepper, to taste, and serve immediately.

Instant Pot Version:

Set the Instant Pot to the sauté setting and add the butter and olive oil. Sauté the onion, celery and carrots until tender (approx. 2-3 minutes).
Add in the garlic and sauté until fragrant, about 30 seconds.
Add the flour and cook for approx. 1 minute.
Add in the thyme, nutmeg and chicken broth giving it a quick stir.
Set Instant Pot to "soup" setting and set timer for 15 minutes.
Once done cooking, naturally release for 5 minutes and then quick release.
Click "off" and then click the "sauté" button. Add the chicken, gnocchi, Half & Half and spinach to the soup. (For thinner soup, add in an extra cup of chicken broth).
Sauté for about 5 minutes, or until gnocchi is cooked and soup is thickened. (For thinner soup, add in an extra cup of chicken broth).

Notes

Note 1 - Start with two cup and add an extra cup if you prefer a "thinner" final product. Make sure you use low sodium stock or broth as to control the sodium content.

Note 2 - This is a good recipe to use leftover cooked chicken or a store bought rotisserie chicken.

Note 3 - If the gnocchi is extra large, cut them in half.

Note 4- the soup will continue to get thicker as it sits.

Nutrition