Creamy Olive Garden Chicken Gnocchi Soup (Stove or Crockpot)

There’s something about a big, steaming bowl of Olive Garden Chicken Gnocchi Soup that feels like a hug on a cold night. The creamy broth, pillowy gnocchi, tender chicken, and a little spin on greens make it one of those “repeat‑on‑repeat” recipes for busy weeknights. In this guide, you’ll get a simple, homemade version that works beautifully on the stove or in the crockpot, so you can cozy up with Dinners With Gnocchi that feel restaurant‑level but cost far less than a soup‑cheap night out.

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If you’ve ever wondered how to make gnocchi soup at home, this one answers the question without any fuss. You’ll see the same comforting flavors you’d expect from Olive Garden Soup Recipes Crockpot style, but tailored to your own kitchen and pantry. Let’s get started with the basics so you can whip up Easy Gnocchi Soup Recipes whenever that craving hits.

Why You’ll Love This Olive Garden Chicken Gnocchi Soup

This copycat Olive Garden Chicken Gnocchi Soup hits all the right notes: rich, creamy, and just a little cheesy, with plenty of shredded chicken and soft potato gnocchi floating in a flavorful broth. It’s one of the easiest stovetop soup recipes to put together, especially if you use a store‑bought rotisserie chicken, and it’s flexible enough to turn into a crockpot‑style dinner if your schedule is packed.

Because the soup is built on a roux‑style base, it’s thicker and silkier than your average chicken soup, which makes it feel like a real comfort meal instead of a light appetizer. Pair it with a simple side of bread or a light salad and you’ve got a cheap, satisfying dinner that looks far more impressive than it actually is to make.

Stove Soup Recipes That Feel Like a Treat

For busy nights, this recipe is perfect as a quick stovetop soup. You’ll simmer the broth, season it, and finish with cream, gnocchi, chicken, and spinach in under an hour. The timing is forgiving, which is great if life gets in the way between chopping and serving. Think of it as one of those Stove Soup Recipes that becomes a default go‑to when you’re not sure what to cook.

Dinners With Gnocchi That Won’t Break the Bank

Gnocchi often feels fancy, but pairing it with simple pantry ingredients keeps Dinners With Gnocchi very budget‑friendly. Since you only need a single package of gnocchi and can stretch it with lots of broth and veggies, this soup is a great example of Soup Cheap done right. Plus, leftovers reheat well, so you can stretch a big pot across several meals.

Ingredients for Olive Garden Chicken Gnocchi Soup

The ingredient list is straightforward and uses common items you likely have on hand. For this version, I’ll walk you through a stovetop method, but I’ll also show how to adapt it for a crockpot later. To keep it simple and realistic, I’m using refrigerated gnocchi and a mix of half‑and‑half and chicken broth for the creaminess, but you can swap in heavy cream or evaporated milk if you prefer.

1. 2 tablespoons unsalted butter
2. 1 tablespoon olive oil
3. 1 medium yellow onion, finely diced
4. 2 celery stalks, finely diced
5. 1 large carrot, finely diced
6. 3 cloves garlic, minced
7. 1/4 cup all‑purpose flour
8. 4 cups low‑sodium chicken broth
9. 1 teaspoon dried thyme
10. 1/4 teaspoon ground nutmeg
11. Salt and freshly ground black pepper to taste
12. 2 cups half‑and‑half (or 1 cup heavy cream plus 1 cup milk)
13. 2 cups shredded cooked chicken (rotisserie works great)
14. 1 (16‑ounce) package refrigerated potato gnocchi
15. 1 cup fresh spinach, roughly chopped
16. 1/4 cup freshly grated Parmesan cheese, plus extra for serving

If you want a slightly richer version, you can increase the cream or add a splash of Parmesan right at the end. The spinach keeps the soup balanced and adds a pop of color, but you can swap it with kale or simply leave it out if someone at the table isn’t a fan of greens.

How to Make Gnocchi Soup on the Stove

Working this soup on the stove is a classic way to make Olive Garden Chicken Gnocchi Soup at home. The key is to build flavor slowly: sweat the veggies, make a simple roux, then let the broth and cream come together before adding the gnocchi and chicken.

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, celery, and carrot and cook for about 5–7 minutes, stirring occasionally, until they soften and start to turn golden at the edges. Stir in the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a light roux.

Gradually pour in the chicken broth, stirring as you go to dissolve any lumps. Bring the mixture to a gentle simmer, then add the thyme, nutmeg, salt, and pepper. Let it simmer for 10–15 minutes so the vegetables finish softening and the flavors meld. Stir in the half‑and‑half and let the soup warm through without boiling, since high heat can cause the cream to separate.

Add the shredded chicken and cook just until heated through. Drop in the gnocchi and simmer for 3–5 minutes, or until the gnocchi are soft and float to the surface. Finally, stir in the spinach and Parmesan until the spinach wilts. Taste and adjust the seasoning—you might want a little more salt, pepper, or a pinch more nutmeg for that Olive Garden‑style warmth.

Olive Garden Gnocchi Soup Crockpot Style

If you’d rather let a slow cooker do most of the work, this is still one of the easiest Olive Garden Soup Recipes Crockpot you can make. You’ll build the base in the crockpot, then stir in the cream‑based mixture and gnocchi toward the end to keep everything from getting mushy.

Place the butter, onion, celery, carrot, garlic, chicken (raw or cooked), thyme, nutmeg, salt, and pepper into the crockpot with the chicken broth. Cover and cook on low for 6–8 hours or on high for 3–4 hours. If you used raw chicken, shred it with two forks once it’s tender.

In a small bowl, whisk the half‑and‑half with a tablespoon of cornstarch to help thicken the soup slightly. Stir this mixture into the crockpot, then add the gnocchi. Cook on high for another 20–30 minutes until the gnocchi soften. Stir in the spinach and Parmesan just before serving so the greens stay fresh and bright.

How To Make Gnocchi Soup Thick and Creamy

The roux and cream are what give this Olive Garden Chicken Gnocchi Soup its signature body. If you find your soup too thin after cooking, you can simmer it a bit longer to reduce the liquid or whisk 1–2 tablespoons of cornstarch into a little cold broth or milk, then stir it into the pot and simmer for 5 minutes.

Pro Tips for the Best Olive Garden Chicken Gnocchi Soup

• Use a good quality chicken broth or bouillon base for deeper flavor. A little extra salt here can go a long way.
• Don’t overcook the gnocchi; they absorb liquid and can turn mushy. Add them toward the end and watch them closely.
• Let the soup sit for 5–10 minutes after cooking, since it will thicken slightly as it cools.
• Stir gently once the cream and gnocchi are in the pot to avoid breaking them apart.
• Grate your own Parmesan for the best melt and flavor instead of using pre‑shredded cheese.

Variations for Easy Gnocchi Soup Recipes

One of the best things about Homemade Gnocchi Soup is how easy it is to tweak. If you want a lighter version, you can swap half‑and‑half for milk or evaporated milk and reduce the butter a bit. For a more veggie‑packed bowl, add diced zucchini or mushrooms when you sauté the onion and carrots.

• Italian‑style twist: Add a pinch of red pepper flakes and a teaspoon of Italian seasoning for a bolder flavor.
• Tomato‑infused: Stir in a small can of tomato paste or crushed tomatoes for a rosé‑style base.
• Gluten‑free: Use a gluten‑free flour blend or cornstarch slurry instead of all‑purpose flour.
• Veggie‑only: Omit the chicken and use vegetable broth, then bulk it up with extra beans and spinach for a hearty plant‑based version.

Troubleshooting Tips

• If the soup is too thick, add a splash of warm broth or milk and stir gently.
• If it’s too thin, simmer without the lid for 5–10 minutes or thicken with a cornstarch slurry.
• If the cream curdles, reduce the heat and avoid boiling once the dairy is in the pot.
• If the gnocchi are mushy, they’ve been in too long. Add them later next time or cook them separately and add them when serving.
• If the flavor feels flat, try a little more salt, a squeeze of lemon, or a pinch of nutmeg.

Ingredient Substitutions

Homemade Gnocchi Soup is forgiving, which makes it great for using what you already have. Here are some easy swaps you can make without losing the cozy feel.

• Butter or olive oil: You can use all butter or all olive oil; just keep the total fat similar.
• Cream: Half‑and‑half can be replaced with heavy cream plus milk, evaporated milk, or even a cashew‑based cream for a dairy‑free option.
• Chicken: Use rotisserie chicken, leftover baked chicken, or even canned chicken for a last‑minute version.
• Spinach: Swap with kale, Swiss chard, or simply omit for a cleaner‑tasting bowl.
• Broth: Use homemade or store‑bought chicken broth; low‑sodium gives you more control over the salt.

Storage and Serving Suggestions

Olive Garden Chicken Gnocchi Soup stores well in the fridge for up to 3–4 days. Keep it in an airtight container and reheat gently on the stove over medium‑low heat, stirring often so the cream doesn’t separate. If the soup thickens too much after chilling, add a splash of broth or milk while reheating.

For a full dinner, serve this Soup Cheap with a slice of crusty bread or garlic bread and a simple green salad. It’s rich enough to stand alone as a main course, especially if you add a little extra cheese or a sprinkle of fresh herbs on top. Leftovers also freeze well; just leave the gnocchi out if you want to reheat with a fresher texture later.

Frequently Asked Questions

Can I use frozen gnocchi?
Yes. Simply drop frozen gnocchi directly into the simmering soup and cook until they float and feel tender, usually 3–5 minutes.

Is this Olive Garden Chicken Gnocchi Soup freezer‑friendly?
You can freeze the soup base, but the gnocchi tend to get mushy after thawing. If you plan to freeze, cook fresh gnocchi when you reheat.

How can I make this soup lighter?
Use milk instead of half‑and‑half, reduce the butter, and add a little extra broth for a thinner, lighter version that still feels comforting.

Can this be made as a chicken gnocchi recipe without cream?
Absolutely. Omit the cream and half‑and‑half, thicken with a cornstarch slurry, and rely on the broth, vegetables, and Parmesan for richness.

Why is my gnocchi falling apart?
Overcooking or stirring too vigorously can break them apart. Cook them just until they float and soften, then handle gently.

What can I use instead of Parmesan?
Pecorino Romano or Asiago work well, or you can leave it out and add a bit of nutritional yeast for a cheesy flavor.

Is this recipe kid‑friendly?
Yes. Many kids love the soft gnocchi and creamy broth. You can reduce the spices or add a little extra cheese to make it even more appealing.