How to Make Olive Garden Copycat Gnocchi Soup: A Deliciously Simple Recipe
Olive Garden's creamy, comforting gnocchi soup is a fan favorite. While the restaurant's exact recipe remains a secret, this copycat version captures the essence of that deliciousness with ease. This guide will walk you through creating a hearty and flavorful soup that's perfect for a cozy night in or a satisfying weeknight meal.
Understanding the Flavors: The key to a successful Olive Garden-inspired gnocchi soup lies in balancing creamy richness with bright, savory notes. We'll achieve this through a careful selection of ingredients and cooking techniques.
What You'll Need:
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 cup heavy cream or half-and-half
- 1 (16 ounce) package potato gnocchi
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Equipment:
- Large pot or Dutch oven
- Colander
Step-by-Step Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Build the Soup Base: Pour in the chicken broth, crushed tomatoes, basil, oregano, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
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Add the Gnocchi: Gently stir in the gnocchi. Cook according to package directions, usually about 2-3 minutes, or until the gnocchi float to the surface and are tender.
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Creamy Finish: Stir in the heavy cream or half-and-half and Parmesan cheese. Season with salt and pepper to taste. Heat through, but do not boil.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil leaves, if desired.
Frequently Asked Questions (Addressing common searches and PAA results)
How long does it take to make Olive Garden gnocchi soup? The entire process, from start to finish, takes approximately 30-40 minutes. This includes prep time, cooking time, and assembling the ingredients.
What kind of gnocchi is best for this soup? Potato gnocchi is the traditional choice and works best in this recipe. Avoid using ricotta gnocchi as it tends to become too soft in the soup.
Can I make this soup vegetarian? Yes! Simply substitute the chicken broth with vegetable broth and omit any meat-based ingredients.
Can I make this soup ahead of time? Yes, you can prepare the soup up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop and stir in the heavy cream just before serving to maintain its creamy texture.
What are some variations I can try? Feel free to experiment with different vegetables like spinach, mushrooms, or zucchini. You can also add a pinch of nutmeg or a tablespoon of sun-dried tomato paste for extra depth of flavor.
Tips for Success:
- Use fresh herbs whenever possible for the best flavor.
- Don't overcook the gnocchi; they should be tender but not mushy.
- Adjust the seasoning to your liking.
- For a thicker soup, you can simmer it uncovered for a longer period to reduce some of the liquid.
By following this recipe and incorporating these tips, you’ll be well on your way to enjoying a delicious, restaurant-quality Olive Garden copycat gnocchi soup at home. Enjoy!
