Copycat Olive Garden Chicken and Gnocchi Soup
We’re big fans of a hearty soup recipe around here. It’s a great way to get a good sized serving of vegetables and protein while warming you up from the inside. One of our favorite soups is the chicken and gnocchi soup from Olive Garden. But, if you’re looking for macro-friendly high protein soup recipes for weight loss, it’s not the best option. That’s why we created our own Copycat Olive Garden Chicken and Gnocchi Soup. We’re using cauliflower gnocchi to minimize calories, but don’t think there’s any shortage of flavor here.
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You can pick up cauliflower gnocchi in the frozen section of Trader Joe’s or if you don’t have one nearby, you can try making it from scratch. You can use regular gnocchi in this recipe too, of course, it will just change the calorie content.
Copycat Olive Garden Chicken and Gnocchi Soup Recipe Tips:
+ This is a great recipe for using up your leftover rotisserie chicken or even turkey. Or, if you have some ground turkey or chicken this is a great option as well.
+ To make this recipe dairy free, you could substitute the milk with coconut milk for a similar creamy texture.
Copycat Olive Garden Chicken and Gnocchi Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 2 celery stalks, diced
- 1 small white onion, diced
- 1 cup shredded carrot
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes, or to taste
- 1/2 tsp salt and pepper
- 4 cups chicken broth
- 1 lb chicken breasts, cooked and diced
- 2 cups fresh spinach, roughly chopped
- 2 cups milk
- 1 package cauliflower gnocchi
- lemon wedges, to serve
- grated Parmesan cheese, optional to serve
Instructions
- Heat the oil in a large pot over medium heat. Add the celery, onion, and carrot and saute, stirring occasionally, until the veggies are mostly tender, about 8 minutes.
- Stir in the garlic and cook for 30-60 seconds. Stir in the flour, Italian seasoning, red pepper flakes, and salt and pepper. Cook for a couple of minutes, then stir and cook for another couple of minutes to make a roux.
- Slowly stir in the broth and bring to a simmer. Let simmer for 5 minutes, then add the cooked chicken, spinach, and milk. Return to a simmer.
- Add the gnocchi and cook until the gnocchi float to the top and are cooked through, about 2-5 minutes.
- Serve hot with lemon wedges to drizzle plus grated parmesan if desired!
