Olive Garden Chicken Gnocchi Soup

There’s something magical about a warm, creamy bowl of soup on a chilly day. It’s like a hug from the inside out. One of my all-time favorite soups is the Olive Garden Chicken Gnocchi Soup. The velvety broth, tender chicken, and pillowy gnocchi make it the ultimate comfort food.

But let’s be honest—running to Olive Garden every time I crave this soup isn’t exactly practical (or budget-friendly). So, I decided to recreate it at home, and the best part? I made it in my crockpot!

This recipe is incredibly easy, requires minimal prep, and fills your home with the most delicious aroma as it simmers away.

Whether you’re a busy parent, a working professional, or just someone who loves a good soup, this crockpot version of Olive Garden Chicken Gnocchi Soup is about to become your new go-to. Let’s dive in!

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Ingredients

Here’s what you’ll need to make this creamy, dreamy soup:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 package (16 oz) potato gnocchi
• 2 cups fresh spinach leaves
• 2 tbsp olive oil
• 1/4 cup all-purpose flour (for thickening)
• Optional: grated Parmesan cheese for serving

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Cooking Instructions

Start by prepping your vegetables. Chop the carrots, celery, and onion into small, bite-sized pieces. Mince the garlic, and set everything aside.

Next, heat the olive oil in a skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper, then sear them for about 2-3 minutes on each side. You’re not trying to cook them all the way through—just give them a little color and flavor. Once seared, transfer the chicken to your crockpot.

In the same skillet, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to coat. This will help thicken the soup later. Transfer the veggie mixture to the crockpot, placing it on top of the chicken.

Now, pour in the chicken broth, followed by the heavy cream and milk. Add the dried thyme, parsley, rosemary, black pepper, and salt. Give everything a gentle stir to combine.

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before the soup is done, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.

Add the gnocchi and fresh spinach to the soup, stirring to incorporate. Cover and cook for another 30 minutes on high, or until the gnocchi is tender and the spinach has wilted.

Once done, give the soup a final taste and adjust the seasoning if needed. Ladle it into bowls, and if you’re feeling fancy, sprinkle some grated Parmesan cheese on top. Serve with crusty bread or a side salad for a complete meal.

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FAQs

1. Can I use frozen gnocchi instead of fresh?
Absolutely! Frozen gnocchi works just as well in this recipe. Just add it to the crockpot as directed, and it will cook through perfectly.

2. Can I make this soup dairy-free?
Yes, you can! Substitute the heavy cream and whole milk with coconut milk or a dairy-free creamer. Keep in mind that the flavor profile will change slightly, but it will still be delicious.

3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened too much.

4. Can I freeze this soup?
While you can freeze this soup, I recommend leaving out the gnocchi and spinach if you plan to freeze it. Gnocchi can become mushy when frozen and reheated. Instead, add fresh gnocchi and spinach when you reheat the soup.

5. Can I use pre-cooked chicken?
Yes, you can! If you have leftover cooked chicken or a rotisserie chicken, simply shred it and add it to the crockpot during the last 30 minutes of cooking.

6. What if I don’t have a crockpot?
No problem! You can make this soup on the stovetop. Sauté the vegetables and chicken in a large pot, then add the broth, cream, and seasonings. Simmer for about 20-30 minutes, then add the gnocchi and spinach and cook until tender.

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Why This Recipe Works

What I love most about this recipe is how hands-off it is. Once everything is in the crockpot, you can pretty much forget about it until it’s time to eat. The slow cooking process allows the flavors to meld together beautifully, and the result is a soup that tastes like it’s been simmering all day (because it has!).

The combination of tender chicken, soft gnocchi, and vibrant spinach makes this soup hearty enough to be a meal on its own. Plus, the creamy broth is so rich and flavorful, you’ll be tempted to lick the bowl clean.

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Final Thoughts

This Creamy Olive Garden Chicken Gnocchi Soup is the epitome of comfort food. It’s warm, satisfying, and incredibly easy to make—especially when you let the crockpot do all the work. Whether you’re cooking for a crowd or just want to have leftovers for the week, this recipe is a winner.

So, the next time you’re craving that iconic Olive Garden flavor, skip the drive-thru and make this soup at home. Trust me, your taste buds (and your wallet) will thank you. Happy cooking!