An OMG-so-good soup. This copycat Olive Garden Chicken Gnocchi Soup – Veganized is chock full of veggies, tender beans and gnocchi in a creamy, flavorful broth.
Sitting on the couch, blanket in lap, iPhone in hand, Pinterest open. Once again, I was searching recipes. Lately I’ve been putting in a simple “dinner” search in to see what comes up.
Copycat Olive Garden Soup
This copycat Olive Garden Gnocchi Soup came up. So I went to check out the original Olive Garden recipe. It said, “Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.” Even the copycat recipe looked so good I thought…I can easily vegify this one. My family loves gnocchi!
Gnocchi
If you're unfamiliar with gnocchi, they’re little puffy pillows of (at a minimum) potato, flour and salt. You can make them yourself or purchase them in packages. I’ve not had massive luck making my own gnocchi but plan to try again soon!
What I changed
From the copycat recipe I found on Pinterest:
I added white beans instead of chicken for protein (BONUS…you get added fiber with the beans)
Instead of heavy cream I used full fat coconut milk, just as rich and delicious, but without the factory farm and cholesterol.
I chopped by own carrots instead of using shredded.
Veggie broth instead of chicken broth was added.
A large bunch of fresh spinach replaced the plastic bag of baby spinach. (I was trying to save on at least a little plastic!)
Your turn!
What is your favorite soup or dish of the season? What are you crazy about right now?
Copycat Olive Garden Gnocchi Soup
One of my all-time favorite soup recipes, this Gnocchi soup is full of delicious, comforting veggies with tender gnocchi pillows nestled in a lightly creamy broth
Prep time 10 minutes
Cook time 20 minutes
Serves 6
Ingredients
1 Tablespoon olive oil or veggie broth
1 large yellow onion, chopped
1 cup chopped carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium veggie broth (32 ounces)
1 cup water
2 cups cooked, white beans
1 Tablespoon fresh thyme leaves or herbs de Provence
1 pound refrigerated potato gnocchi (not frozen)
5-ounce s baby spinach
1 1/2 cups full fat coconut milk
Directions
Heat the water or oil in a large pot over medium heat; add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.
Stir in the broth, water, beans, and herbs de Provence, and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the gnocchi, spinach, and coconut milk, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.
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Dawn Hutchins is a plant-based lifestyle educator, author, and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus on epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks, and revolutionary programs, learning how to eat more whole, plant foods – and loving it!