delicious recipes by Ali

Copy Cat Olive Garden Gnocchi Soup

This soup is AMAZING!!! It even freezes well and reheats on stove top like you just had made it that very day.

This is great for cold winter days.

 Lunch- paired with salad or a sandwich

 Dinner- paired with bread or roll of your choice.

Family & kid approved. My little ones LOVE this, and it’s healthy.


1 rotisserie chicken shredded-I like the all natural ones. They cost a little more but they are juicier and not full of all those hormones.

1 T olive oil

4 T butter

1/4 c. all-purpose flour

1 small onion, chopped super fine, even minced.

3-4 garlic cloves minced

6 c. chicken broth (I like using organic)

2 c. heavy cream. You can go lighter and use 1 cup milk and 1 cup heavy cream

1 c. shredded carrots

2 t. parsley flakes. The fresh parsley does taste the best if you have it on hand.

salt & pepper for seasoning

1 package (16 ounces) of mini potato gnocchi. Don’t get the regular. Make sure to get mini.

1 c. fresh spinach, chopped

I use my Pampered Chef chopper to chop all the veggies.


In a large dutch oven, melt butter and olive oil together.

Add your onions, carrots and garlic and cook until onions become translucent.

Whisk in your flour and let cook for a minute. Stir in the chicken broth and simmer until it starts to thicken up.

Cook gnocchi according to package directions and then drain and set aside.

Add your milk/heavy cream to your veggie and chicken broth mix and bring to a boil.

Stir in your seasonings

Once it’s at a boil, reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

If the soup is too thin you can add 1 T cornstarch mixed with 1 T cold water and stir until thickened.

enjoy! It’s DELISH on these cold days!


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