Slow Cooker Chicken Gnocchi Soup (Olive Garden Copycat) Recipe

Introduction

This Slow Cooker Chicken Gnocchi Soup is a comforting, creamy delight inspired by the flavors of Olive Garden. It combines tender chicken, soft gnocchi, fresh spinach, and Parmesan in a rich broth that’s perfect for cozy evenings.

Ingredients

• 1 pound boneless skinless chicken breasts (approx. 3 chicken breasts)
• 2 cups matchstick carrots
• 1 cup diced onion
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 ½ tablespoons Italian seasoning
• 4 cups chicken stock
• 1 pound potato gnocchi
• 2 cups heavy cream
• 2 cups fresh baby spinach
• 1 ½ cups shredded Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Step 1: Add the chicken breasts, carrots, onion, celery, garlic, Italian seasoning, and chicken stock to the bottom of a 6-quart slow cooker.
2. Step 2: Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3. Step 3: About 30 minutes before serving, remove the chicken and shred it using two forks, then return the shredded chicken to the slow cooker.
4. Step 4: Stir in the gnocchi and heavy cream, cover, and cook for an additional 30 minutes.
5. Step 5: Just before serving, mix in the fresh spinach and Parmesan cheese until the spinach wilts and the cheese melts.
6. Step 6: Taste the soup and season with salt and pepper as needed, then ladle into bowls and enjoy.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Fresh herbs like thyme or basil can be added for extra flavor.
• If you like a thicker soup, add a tablespoon of flour or cornstarch mixed with water before adding the gnocchi.
• Gnocchi cooks quickly; avoid overcooking by adding it near the end as directed.
• Use store-bought cooked rotisserie chicken for an even faster preparation.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. The gnocchi may absorb some liquid and become softer after refrigeration; adding a splash of chicken stock or cream when reheating can help restore the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stove by simmering the vegetables and chicken in a large pot over medium heat until the chicken is cooked through, about 30 minutes. Shred the chicken, then add gnocchi and cream, cooking until the gnocchi is tender. Stir in spinach and cheese before serving.

Can I use frozen gnocchi for this recipe?

Absolutely. Frozen gnocchi works well—just add a few extra minutes to the cooking time to ensure they are fully cooked and tender.

Slow Cooker Chicken Gnocchi Soup (Olive Garden Copycat) Recipe

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★★★★★

4.6 from 135 reviews

This Slow Cooker Chicken Gnocchi Soup is a creamy, comforting replica of the popular Olive Garden favorite. Packed with tender chicken, delicate potato gnocchi, fresh vegetables, and a rich blend of Italian seasonings, this hearty soup is perfect for cozy dinners. The slow cooker method infuses the flavors while keeping the preparation hands-off and simple.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 pound boneless skinless chicken breasts (approx. 3 chicken breasts)
• 2 cups matchstick carrots
• 1 cup diced onion
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 ½ tablespoons Italian seasoning
• 4 cups chicken stock

Add-ins

• 1 pound potato gnocchi
• 2 cups heavy cream
• 2 cups fresh baby spinach
• 1 ½ cups shredded Parmesan cheese

Seasoning

• Salt and pepper, to taste

Instructions

1. Combine Ingredients in Slow Cooker: Place the chicken breasts, matchstick carrots, diced onion, diced celery, minced garlic, Italian seasoning, and chicken stock into the bottom of a 6-quart slow cooker, ensuring everything is evenly distributed.
2. Cook in Slow Cooker: Cover and cook on HIGH for 4 hours or on LOW for 6 hours until the chicken is fully cooked and vegetables are tender.
3. Shred Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
4. Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream, cover again, and cook on HIGH for another 30 minutes to cook the gnocchi through and blend flavors.
5. Finish with Spinach and Cheese: Just before serving, stir the fresh baby spinach and shredded Parmesan cheese into the soup until the spinach wilts and the cheese melts.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed, then ladle the soup into bowls and serve warm.

Notes

• For a thicker soup, reduce the amount of chicken stock slightly or cook uncovered for the last 30 minutes to reduce liquid.
• Substitute heavy cream with half-and-half for a lighter version, though the soup will be less creamy.
• If fresh spinach is unavailable, frozen chopped spinach can be used; just make sure to thaw and drain excess water prior to adding.
• The gnocchi can also be pan-cooked separately if you prefer a slightly firmer texture before adding to the soup.
• Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: Slow Cooker Chicken Gnocchi Soup, Olive Garden Copycat, Creamy Chicken Soup, Italian Soup Recipe, Slow Cooker Soup