One of the most popular dishes from the Olive Garden chain restaurant is their Chicken Gnocchi Soup. Not a fan of the chain, I have never actually tasted this soup, but my sister, Teri, recently found a recipe for it and her family is in love with it. When she gave me the recipe, I perused it, and realized that it could be made even easier using my favorite, versatile Cream Soup Mix. I always have cooked chicken breasts in my freezer, so this soup went together really fast. You’ll want to whip up a batch of Almost Olive Garden Chicken Gnocchi Soup immediately.

Timesavers I have utilized include pre-cooked chicken – you can use a rotisserie chicken if you like. Rather than cooking the gnocchi separately according to package directions, it is cooked in the chicken broth before thickening the soup with the timesaving basic cream soup mix (no need to make a white sauce).

This soup is comforting, flavorful, and delicious. Everyone will love this soup.

8 Servings

1 tablespoon olive oil
2 tablespoons butter
1 medium onion
1 cup carrots, shredded or finely chopped
1/2 cup finely chopped celery
2 cloves finely minced garlic
1/2 teaspoon freshly ground black pepper

8 cups chicken broth
1 pound potato gnocchi

1 to 1 1/2 pounds cooked chicken breast, shredded or chopped
1 cup fresh spinach, chopped

1 1/2 cups Basic Cream Soup Mix

1. Heat the olive oil and butter in a large Dutch oven; add the onions, carrots, celery, garlic, and black pepper.
2. Stir over medium heat until the onions soften.
3. Add the chicken broth and bring to a boil.
4. Add the gnocchi and boil 3 minutes.
5. Stir in the chicken breast and spinach; whisk in the basic cream soup mix and continue cooking until thickened, 1-2 minutes.

Amount Per Serving
Calories 384 Calories from Fat 142
Percent Total Calories From:
Fat 37% Protein 25% Carb. 38%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 65 mg
Sodium 2000 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g