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Olive Garden Gnocchi Soup

Warm, comforting, and bursting with flavor, this soup is perfect for chilly evenings. A copycat recipe that is easy to make and impresses family and guests alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 pound potato gnocchi
  • 1 cup fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Parmesan cheese for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chopping knife and cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Add the heavy cream to the pot and stir well.
  5. Stir in the potato gnocchi and cook according to package instructions, usually about 3 to 5 minutes.
  6. Fold in the fresh spinach and let it wilt for a minute or two.
  7. Sprinkle in the Italian seasoning, salt, and pepper to taste.
  8. Remove the pot from heat and ladle the soup into bowls. Add grated Parmesan cheese on top if desired.

Notes

Serve immediately with crusty bread for a complete meal.