Olive Garden’s Chicken and Gnocchi Soup

One of our favorite restaurants is Olive Garden. I know, I know, I’ve received a lot of criticism for this, but you can’t fight fate. If you’ve ever had their Chicken and Gnocchi soup, you’d know what I mean.

With Max back at home on R&R, we’ve spent many weekday nights together lately. It’s been wonderful πŸ™‚ All this extra time together gave me the opportunity to test out some new recipes in the kitchen. Rather than go out to Olive Garden, I decided to try and replicate some of our favorite dishes.

So I turned to the internet. A quick Google search later and I knew I’d found what I was looking for. Special thanks to CopyKat for this fantastic recipe! It tastes better than Olive Garden’s! Max even said so!

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  • 4 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 2 (14 ounce) cans of chicken broth
  • 1/2 tsp salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 1/4 tsp. ground nutmeg
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh baby spinach leaves
  • 1 cup diced cooked chicken breast (I would use a rotisserie chicken)
  • 1 (16 ounce) package of ready to use gnocchi


  1. Melt the butter into the oil in a large stockpot over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the onion becomes translucent
  2. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.Β Whisk in the chicken broth. Simmer until thickened again
  3. Stir in butter, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through, roughly 30 minutes. Before serving, season with additional salt, if necessary

6 thoughts on “Olive Garden’s Chicken and Gnocchi Soup

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