After going to Olive Garden and having a long awaited Godfather marathon with my boyfriend this weekend, I decided to make a copycat recipe of the Olive Garden Chicken Gnocchi Soup! I love how rich and creamy the soup is. It’s super easy and quick to make! It also freezes pretty well so you can always make a big batch and freeze half of it for later 🙂

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The vegetables used in this recipe are pretty basic…onions, carrots, celery and spinach. Since I am allergic to the pesticides sprayed on fruits and vegetables, I either buy organic or cook down whatever I am eating. For this recipe, I just cooked the carrots and celery a bit longer than everything else

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  • Servings: 6-8 People
  • Difficulty: Easy
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– ¼ cup of butter
– 1 tbsp of extra virgin olive oil
– 1 cup of finely chopped onions
– ½ cup of finely chopped celery
– 1 cup of finely shredded carrots
– 2 cloves of garlic, finely chopped
– ¼ cup of flour
– 4 cups of half and half
– 2 (14 ounce) cans of chicken broth (I used 1 and a half for a thicker soup)
– ½ tsp of salt
– ½ tsp of dried thyme
– ½ tsp of dried parsley flakes
– 1 cup of finely chopped spinach leaves
– 1 cup of diced roasted chicken
– 1 package of gnocchi (if frozen, prepare as per the directions on package)


1) In a large pot, melt the butter and oil over medium heat.
2) Add the onions, celery, carrots and garlic. Cook until golden brown
3) Whisk in the flour and cook for approximately 1 minute
4) Whisk in 1 cup of half and half. Bring to a simmer and while whisking add in the remaining half and half 1 cup at a time. Simmer until thickened
5) Whisk in the chicken broth. Continue simmering over medium/ low heat
6) Add the salt, thyme, parsely, spinach, chicken and gnocchi
7) Simmer for about 8-10 minutes
8) Enjoy! 🙂