Crockpot Gnocchi Soup Olive Garden Style
This crockpot gnocchi soup is built to taste like the creamy chicken and spinach bowl from an Olive Garden table. Chicken, vegetables and broth cook all day, then soft potato gnocchi and cream go in at the end.
Crockpot Gnocchi Soup Olive Garden Style
Course: SoupDifficulty: Easy8
servings15
minutes6
hoursA creamy chicken and vegetable soup with pillowy potato gnocchi and spinach. The gnocchi and cream go in at the end.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 yellow onion, diced
3 carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 package (16 oz) shelf-stable potato gnocchi
2 cups baby spinach, roughly chopped
1 1/2 cups half-and-half
1/2 cup shredded Parmesan
Directions
- Melt the butter in a small pan, whisk in the flour and cook 1 minute. Stir in 1 cup of the broth until smooth.
- Add the onion, carrots, celery and garlic to a 6-quart slow cooker.
- Set the chicken on top and sprinkle with thyme, Italian seasoning, salt and pepper.
- Pour in the remaining broth and the flour mixture. Do not stir yet.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the chicken reaches 165°F.
- Lift out the chicken, shred it with two forks and return it to the crock.
- Add the gnocchi straight from the package, stirring gently to separate them.
- Cover and cook on HIGH for 25 to 30 minutes, until the gnocchi float and feel tender.
- Stir in the spinach, half-and-half and Parmesan, and cook 5 minutes more until the spinach wilts.
- Taste, add salt if needed, and serve hot with extra Parmesan.
Notes
- Use rotisserie chicken and cook only the vegetables and broth for 4 hours if you want to save time. Swap spinach for kale, adding it earlier. Leftovers keep 3 days, but the gnocchi keeps soaking up broth.
Why this version works
Chicken gnocchi soup is a restaurant favorite because it feels like a full meal in a bowl: creamy, mild and filling. The slow cooker builds the broth gradually from onion, carrot, celery and chicken, so the base tastes like it has simmered all afternoon instead of 20 minutes. The chicken cooks in the liquid, so it shreds into tender, juicy strands. It is a good soup for a cold day, and the house smells like a restaurant kitchen by late afternoon.
The timing keeps the soup silky. Gnocchi cooks in under half an hour, so it goes in only at the end, and the cream goes in last, off a long heat, so the soup stays smooth. A flour and broth base thickens everything without turning gummy. Letting it sit on WARM for ten minutes at the end helps the gnocchi finish and the broth settle.
Ingredient notes
Chicken breasts: They shred well and stay moist in a liquid cook. Chicken thighs are richer and need no change in time. Cut large breasts in half so they cook evenly.
Potato gnocchi: Use the shelf-stable kind from the pasta aisle, not frozen. It holds its shape better in hot broth. Check the package for the word shelf-stable, since the frozen kind needs less time.
Half-and-half: It gives body without the heaviness of cream. Use whole milk for a lighter soup, but expect a thinner broth. Whole milk plus a spoon of cream cheese is a lighter swap.
Baby spinach: It wilts in a minute and adds color. Chop it so you do not get long strands in the spoon. Kale holds its shape longer, so add it earlier if you use it.
Parmesan: Freshly grated melts into the broth and adds salt and depth. Skip the green can, which can clump. Add more at the table, so each bowl gets a fresh handful.
Tips for the best result
Add the gnocchi late: The most common mistake is adding it at the start. After 6 hours it dissolves into the broth and the soup turns into mush. Drop them in only when the soup is hot, so they begin cooking right away.
Stir in the dairy last: Cream added too early can split under long heat. Wait until the soup is hot and almost done. Warm the half-and-half in the microwave for 30 seconds first.
Season at the end: Broth, Parmesan and the cream all carry salt, so taste before you add more. Taste after the Parmesan melts, since it may be all the salt you need.
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Swaps and variations
Use Italian sausage in place of chicken for a heartier version, or add a diced potato for more body. A pinch of nutmeg in the cream is a classic touch. For a dairy-free soup, use coconut milk, with a little extra salt. Sliced mushrooms sauteed in butter make a good extra.
Do not use fresh refrigerated gnocchi for the full 25 minutes. It cooks faster and turns soft and gummy, so reduce to about 10 minutes.
What to serve with it
Pair it with a simple Caesar or green salad and warm breadsticks or garlic bread. For a cozy dinner, set out a bowl of grated Parmesan and cracked pepper at the table. A glass of cold sparkling water with lemon keeps it light. Fresh rolls with butter are a good side, too.
Storing, freezing and reheating
Refrigerate for up to 3 days. The gnocchi will soften further and the soup thickens, so add a splash of broth or milk when you reheat on the stove over low heat. Keep the gnocchi in the broth, since it can harden if stored apart.
The soup does not freeze well after the gnocchi and dairy are added. If you want to freeze it, freeze the chicken and broth base only, then add fresh gnocchi and cream when you reheat. Never boil it hard when reheating.
Crockpot Gnocchi Soup Olive Garden Style at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 16, led by boneless skinless chicken breasts, yellow onion, carrots, stalks celery
Tips for Crockpot Gnocchi Soup Olive Garden Style
Use rotisserie chicken and cook only the vegetables and broth for 4 hours if you want to save time. Swap spinach for kale, adding it earlier. Leftovers keep 3 days, but the gnocchi keeps soaking up broth.
Crockpot Gnocchi Soup Olive Garden Style FAQ
How long does Crockpot Gnocchi Soup Olive Garden Style take?
Crockpot Gnocchi Soup Olive Garden Style takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Gnocchi Soup Olive Garden Style serve?
This recipe makes 8 servings.
What do I need to make Crockpot Gnocchi Soup Olive Garden Style?
16 ingredients, led by boneless skinless chicken breasts, yellow onion, carrots, stalks celery. Amounts are in the recipe card above.
