Ingredients
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced celery
- 1 cup matchstick carrots
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon rubbed sage
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream
Main Ingredients
- 1 pound potato gnocchi
- 2 cups shredded rotisserie chicken
- 1 1/2 cups chopped fresh spinach
- 1 teaspoon balsamic vinegar
Seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Prepare the base: Heat 4 tablespoons of butter in a large pot over medium heat. Add diced onion, sliced celery, and matchstick carrots along with a few pinches of kosher salt and freshly cracked black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and become fragrant.
- Add aromatics and seasonings: Stir in minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper to taste. Cook for 1 minute more, stirring frequently to release the flavors and prevent burning.
- Create a roux: Sprinkle the flour over the vegetables and stir well. Cook for another minute, stirring constantly to eliminate the raw flour taste and to slightly thicken the base.
- Deglaze the pot: Pour in 1/4 to 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, infusing extra flavor into the soup.
- Add remaining liquids: Stir in the rest of the chicken broth and the heavy cream. Season with more salt and pepper as needed. Bring the mixture to a gentle simmer over medium-high heat.
- Cook the gnocchi and chicken: Add the potato gnocchi and shredded rotisserie chicken to the soup. Reduce the heat to medium-low and gently simmer for 3 to 5 minutes, or until the gnocchi float to the surface and are cooked through.
- Finish with spinach and vinegar: Stir in the chopped fresh spinach and balsamic vinegar, cooking just until the spinach wilts to preserve its bright color and fresh taste.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as desired. Serve hot and enjoy this creamy, comforting homemade rendition of Olive Garden’s classic chicken gnocchi soup.
Notes
- Using rotisserie chicken saves time and adds great flavor, but leftover cooked chicken works well too.
- For a lighter version, substitute half-and-half for heavy cream.
- Fresh spinach can be swapped with baby kale or Swiss chard for a different leafy green twist.
- Make sure to stir constantly when adding flour to avoid lumps in the soup base.
- Gnocchi cooks quickly—watch carefully to avoid overcooking and mushy texture.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For gluten-free, use gluten-free flour and gnocchi made without wheat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
