25+ Quick Olive Garden Gnocchi Soup Recipes for Every Season

If you’ve ever visited Olive Garden, you know the iconic Gnocchi Soup is a menu favorite that many crave.

With its creamy, rich broth, pillowy gnocchi, and a variety of vegetables and proteins, it’s the ultimate comfort food.

What if you could recreate this delicious dish at home, or even make variations that are just as satisfying?

In this blog post, we’ve gathered 25+ amazing Olive Garden Gnocchi Soup recipes that bring the heartwarming flavors of the restaurant right to your kitchen.

Whether you’re looking for the classic version or want to try a twist with chicken, spinach, mushrooms, or even bacon, you’ll find a recipe that suits your taste.

So, grab your pot, and let’s dive into these irresistible gnocchi soup recipes!

25+ Quick Olive Garden Gnocchi Soup Recipes for Every Season

Olive Garden’s Gnocchi Soup is more than just a comforting dish; it’s a versatile recipe that can be adjusted to suit your preferences.

From hearty chicken and spinach variations to rich, earthy mushroom and thyme twists, the possibilities are endless.

With 25+ recipes to choose from, you’ll never run out of delicious, comforting soup options to try.

Whether you’re making a batch for a cozy dinner, meal prepping for the week, or impressing guests, these Olive Garden-inspired gnocchi soups are sure to satisfy your cravings and keep you coming back for more.

So, gather your ingredients, get your soup pot ready, and start cooking your new favorite version today!

Classic Olive Garden-Inspired Gnocchi Soup

This classic Olive Garden-inspired gnocchi soup is a comforting, creamy dish filled with tender potato gnocchi, crispy pancetta, fresh spinach, and a savory broth. A perfect copycat recipe, it brings the familiar flavors of the beloved restaurant version right to your kitchen. Whether you’re making it for a cozy dinner or feeding a crowd, this hearty soup is sure to satisfy your cravings for comfort food.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 1 (10 oz) bag fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup pancetta or bacon, diced (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.
2. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Add the chicken broth and bring to a boil. Lower the heat to a simmer and let it cook for 10 minutes.
4. While the broth simmers, heat a separate pan over medium heat and cook the pancetta or bacon until crispy. Remove and set aside.
5. Add the gnocchi to the simmering broth and cook according to the package instructions, usually about 2-3 minutes until they float to the top.
6. Stir in the heavy cream, spinach, and Parmesan cheese. Let the soup cook for an additional 5 minutes until the spinach wilts and the soup is heated through.
7. Season with thyme, salt, and pepper. Add the crispy pancetta on top and garnish with fresh parsley before serving.

This Olive Garden-inspired gnocchi soup is a perfect balance of rich, creamy broth, delicate gnocchi, and vibrant spinach, with a touch of savory pancetta. It’s a dish that feels indulgent yet simple to make, ideal for a weeknight dinner or a special occasion. The combination of flavors will transport you to the heart of Italy, and it’s sure to become a family favorite.

Olive Garden Gnocchi Soup with Mushrooms and Kale

For a twist on the classic, this Olive Garden gnocchi soup features earthy mushrooms and nutrient-packed kale. The addition of these vegetables gives the soup a deeper, more complex flavor, while the creamy broth and soft gnocchi maintain the comfort food appeal. This variation is perfect for those looking for a heartier, more filling version of the iconic soup.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb mushrooms, sliced (button or cremini work best)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 2 cups fresh kale, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
3. Pour in the vegetable or chicken broth and bring the soup to a simmer.
4. Add the gnocchi to the pot and cook according to the package instructions, typically 2-3 minutes until the gnocchi floats.
5. Stir in the heavy cream and chopped kale, cooking until the kale wilts and softens, about 4-5 minutes.
6. Add the grated Parmesan, oregano, salt, and pepper to taste. For a zesty finish, add a squeeze of fresh lemon juice.
7. Stir everything together and let it simmer for an additional 5 minutes, allowing the flavors to meld.

This mushroom and kale variation of Olive Garden’s gnocchi soup adds a wonderful depth of flavor with the earthiness of the mushrooms and the slight bitterness of kale. The creamy base and tender gnocchi remain a comforting core, making it a nutritious and satisfying soup option. Whether enjoyed as a stand-alone meal or paired with crusty bread, this soup is perfect for any season.

Spicy Sausage and Gnocchi Soup with Spinach

For those who love a bit of spice, this spicy sausage and gnocchi soup is a bold take on the traditional Olive Garden gnocchi soup. The heat from the sausage pairs perfectly with the creamy, savory broth and tender gnocchi, while the spinach adds a pop of color and freshness. It’s an excellent option for spice lovers looking to elevate their soup game.

Ingredients:

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 4 cups fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp crushed red pepper flakes (optional for extra spice)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-10 minutes.
2. Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, bring it to a simmer, and cook for 10 minutes to allow the flavors to develop.
4. Add the gnocchi and cook according to the package instructions, about 2-3 minutes until they rise to the surface.
5. Stir in the heavy cream and chopped spinach, cooking until the spinach wilts and the soup is heated through.
6. Season the soup with crushed red pepper flakes (if desired), salt, and pepper.
7. Top with freshly grated Parmesan cheese before serving.

This spicy sausage and gnocchi soup brings a little heat to the table while maintaining the creamy, comforting qualities that make gnocchi soup so popular. The spicy sausage adds a rich, savory kick that complements the soft gnocchi and fresh spinach, creating a perfect balance of flavors. If you’re looking for something with a bit more zest than the traditional version, this recipe is sure to be a hit!

Olive Garden Gnocchi Soup with Roasted Garlic and Leeks

For a more refined and aromatic twist on the classic Olive Garden gnocchi soup, this version incorporates roasted garlic and leeks, giving the soup a deep, savory flavor that elevates the dish. Roasting the garlic brings out its sweetness and richness, while the leeks add a mild onion flavor, making this a perfect comforting yet sophisticated soup option.

Ingredients:

• 1 tbsp olive oil
• 1 bulb garlic
• 1 medium leek, cleaned and sliced
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 1 cup baby carrots, chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast in the oven for 30-35 minutes until soft and fragrant.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the leek and onion, sautéing for about 5 minutes until softened.
3. Once the garlic is done roasting, squeeze the softened cloves into the pot with the leeks and onion, stirring to incorporate.
4. Pour in the broth and bring the mixture to a simmer. Let it cook for about 10 minutes.
5. Add the gnocchi and carrots, cooking according to package instructions (usually 2-3 minutes until the gnocchi float).
6. Stir in the heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste.
7. Let the soup simmer for another 5 minutes before serving. Garnish with fresh parsley.

This roasted garlic and leek gnocchi soup adds an elegant layer of flavor with its sweet, rich garlic and mild leek undertones. The creamy broth and soft gnocchi remain the heart of the dish, making it a fantastic variation of the classic Olive Garden recipe. Ideal for special occasions or when you’re craving a comforting, yet slightly gourmet, meal.

Olive Garden Gnocchi Soup with Bacon and Cheddar

A heartier, more indulgent version of the traditional gnocchi soup, this recipe incorporates crispy bacon and sharp cheddar cheese, creating a soup that’s rich, savory, and loaded with flavor. The combination of bacon’s smokiness, the creamy broth, and melty cheese brings a delicious twist to the original, perfect for those who love bold, savory soups.

Ingredients:

• 6 slices of bacon, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon fat behind.
2. In the same pot, add olive oil and sauté the onion for about 5 minutes until softened. Add the garlic and cook for another minute.
3. Pour in the chicken broth and bring to a simmer. Let the soup cook for 10 minutes to allow the flavors to blend.
4. Add the gnocchi to the broth and cook according to the package instructions, usually 2-3 minutes until they float.
5. Stir in the heavy cream, cheddar cheese, and Parmesan. Season with smoked paprika, salt, and pepper. Stir until the cheese melts and the soup becomes creamy.
6. Add the crispy bacon back into the pot and stir.
7. Garnish with fresh chives before serving.

This bacon and cheddar gnocchi soup adds a satisfying smoky richness to the classic recipe, with the crispy bacon providing texture and the sharp cheddar delivering a bold, cheesy flavor. It’s a wonderful option for those who enjoy heartier soups that are packed with flavor. Pair it with a slice of crusty bread, and you have a perfect, cozy meal.

Olive Garden Gnocchi Soup with Shrimp and Asparagus

For a lighter yet still indulgent variation of the classic Olive Garden gnocchi soup, this version includes shrimp and asparagus. The sweet shrimp, crisp asparagus, and tender gnocchi create a beautifully balanced dish, while the creamy broth adds richness. It’s a perfect option for seafood lovers or those looking to incorporate more protein into their soup.

Ingredients:

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 1/2 cup grated Parmesan cheese
• 1/2 tsp lemon zest
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the pot and set aside.
2. In the same pot, add the asparagus, onion, and garlic. Cook for 5 minutes until the vegetables begin to soften.
3. Pour in the broth and bring to a simmer. Cook for 10 minutes, allowing the flavors to combine.
4. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the heavy cream, Parmesan cheese, and lemon zest. Season with salt and pepper to taste.
6. Return the cooked shrimp to the pot and stir gently to combine.
7. Garnish with fresh dill before serving.

This shrimp and asparagus gnocchi soup is a fresh, lighter take on the traditional version. The sweetness of the shrimp and the crispness of the asparagus complement the creamy broth and soft gnocchi beautifully. With a hint of lemon zest and the savory richness of Parmesan, this soup offers a delightful balance of flavors. Perfect for a light yet satisfying meal.

Olive Garden Gnocchi Soup with Spinach and White Beans

This variation of Olive Garden gnocchi soup incorporates hearty white beans and fresh spinach, making it a well-rounded, nutritious meal. The creamy broth with tender gnocchi, paired with the earthy flavors of spinach and the creamy texture of beans, creates a satisfying soup that can be enjoyed as a light lunch or dinner. It’s a great option for those looking to add some greens and extra protein to their meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and sauté for another minute.
2. Pour in the chicken broth and bring to a simmer. Add the white beans and let it cook for 10 minutes to allow the flavors to meld.
3. Add the gnocchi to the pot and cook according to package instructions, about 2-3 minutes until they float.
4. Stir in the spinach and cook for an additional 2 minutes until wilted.
5. Pour in the heavy cream and Parmesan cheese. Add dried basil, salt, and pepper to taste. Stir to combine.
6. Simmer for a few more minutes to let the soup thicken slightly.
7. Garnish with fresh basil before serving.

This gnocchi soup with spinach and white beans is a nutritious and filling variation of the classic recipe. The white beans add creaminess and protein, while the spinach offers a fresh, vibrant touch. With the perfect balance of savory broth, creamy cheese, and soft gnocchi, this soup is not only comforting but also an excellent choice for a wholesome meal. It’s a great way to get more greens and protein without sacrificing flavor.

Olive Garden Gnocchi Soup with Pesto and Sun-Dried Tomatoes

This flavorful twist on Olive Garden’s classic gnocchi soup incorporates fresh basil pesto and sun-dried tomatoes for an extra punch of flavor. The pesto adds a rich, herbaceous taste to the creamy broth, while the sun-dried tomatoes provide a tangy, slightly sweet element. It’s an elevated, aromatic version of the traditional gnocchi soup, perfect for pesto lovers.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 oz) package potato gnocchi
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened. Add the garlic and cook for another 1-2 minutes.
2. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
3. Add the gnocchi and cook according to package instructions, usually 2-3 minutes until they float.
4. Stir in the sun-dried tomatoes, basil pesto, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
5. Let the soup simmer for an additional 5 minutes to allow the flavors to combine.
6. Garnish with fresh basil leaves before serving.

This pesto and sun-dried tomato version of gnocchi soup takes the classic dish to a whole new level. The rich, vibrant flavor of pesto blends beautifully with the creamy broth, while the sun-dried tomatoes add a tangy sweetness that complements the gnocchi perfectly. If you’re a fan of bold, herby flavors, this is an excellent variation that brings an extra layer of depth and excitement to your soup.

Olive Garden Gnocchi Soup with Mushrooms and Truffle Oil

For a luxurious and earthy twist on the traditional Olive Garden gnocchi soup, this recipe adds sautéed mushrooms and a drizzle of truffle oil. The mushrooms infuse the soup with umami, while the truffle oil brings a touch of decadence and depth. Perfect for those who enjoy gourmet flavors with a rich, creamy broth and tender gnocchi.

Ingredients:

• 1 tbsp olive oil
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 (16 oz) package potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes.
2. Add the diced onion and garlic to the pot, cooking for another 3 minutes until softened.
3. Pour in the broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Add the gnocchi to the pot and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste.
6. Drizzle the soup with truffle oil and stir gently to incorporate.
7. Garnish with fresh parsley before serving.

This gnocchi soup with mushrooms and truffle oil offers an elevated, gourmet take on the traditional recipe. The earthy flavor of the mushrooms pairs perfectly with the rich, creamy broth, while the truffle oil adds an indulgent finish. It’s a luxurious, comforting soup that’s perfect for impressing guests or treating yourself to a special meal. If you’re a fan of mushrooms and truffle oil, this is a must-try version of gnocchi soup.

Olive Garden Gnocchi Soup with Bacon and Corn

This hearty version of Olive Garden gnocchi soup incorporates crispy bacon and sweet corn for a savory yet slightly sweet twist. The bacon adds a smoky crunch, while the corn gives the soup a pop of sweetness and texture. Together, they balance perfectly with the creamy broth and tender gnocchi, making it a comforting, satisfying meal that’s both rich in flavor and full of variety.

Ingredients:

• 4 slices of bacon, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 (16 oz) package potato gnocchi
• 1 cup frozen corn kernels
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon grease.
2. Add olive oil to the same pot and sauté the onion until softened, about 5 minutes. Add garlic and cook for another minute.
3. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to develop.
4. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the corn, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
6. Simmer for 5 minutes until the soup thickens slightly.
7. Add the crispy bacon back into the soup and stir to combine.
8. Garnish with fresh chives or parsley before serving.

This gnocchi soup with bacon and corn adds an unexpected twist to the traditional recipe, offering a delightful combination of smoky bacon and sweet corn. The crispy bacon enhances the soup’s texture, while the corn introduces a subtle sweetness that pairs beautifully with the rich, creamy base. It’s a delicious, comforting meal that will quickly become a family favorite, perfect for any season.

Olive Garden Gnocchi Soup with Sausage and Kale

This variation of Olive Garden gnocchi soup uses Italian sausage and hearty kale to create a flavorful, protein-packed dish. The sausage brings a savory, slightly spicy flavor, while the kale adds depth and nutrition to the creamy broth. This hearty soup is perfect for those looking for a filling, nutritious meal that doesn’t skimp on flavor.

Ingredients:

• 1 lb Italian sausage (mild or spicy, depending on preference)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 oz) package potato gnocchi
• 2 cups kale, chopped and stems removed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage over medium heat, breaking it apart with a wooden spoon until browned and cooked through, about 7-10 minutes. Remove excess grease if necessary.
2. Add olive oil to the pot and sauté the onion until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes.
3. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to develop the flavors.
4. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the kale, heavy cream, and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using).
6. Simmer for 5 minutes, allowing the kale to wilt and the soup to thicken.
7. Serve hot, garnished with extra Parmesan if desired.

This gnocchi soup with sausage and kale offers a perfect blend of hearty flavors and textures. The spicy Italian sausage gives the soup a savory depth, while the kale adds a nutritious, earthy balance. With its rich, creamy broth and tender gnocchi, this variation is a filling and satisfying meal that will please both meat lovers and those seeking a nutritious soup option.

Olive Garden Gnocchi Soup with Roasted Garlic and Leeks

For a more refined take on Olive Garden gnocchi soup, this recipe incorporates roasted garlic and leeks for a savory, aromatic twist. The roasted garlic imparts a sweet, mellow flavor, while the leeks provide a subtle onion-like taste without overwhelming the dish. This elegant version is perfect for a cozy dinner or to impress guests with something a little different.

Ingredients:

• 1 bulb garlic
• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 (16 oz) package potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves and drizzle with 1 tbsp olive oil. Wrap the garlic bulb in foil and roast for 30 minutes until soft and fragrant. Let cool slightly, then squeeze the garlic out of its skin and mash it into a paste.
2. In a large pot, heat the remaining olive oil over medium heat. Add the leeks and onion, cooking for 5-7 minutes until softened and translucent.
3. Add the minced garlic and roasted garlic paste, cooking for 1-2 minutes until fragrant.
4. Pour in the broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
5. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes until the soup thickens.
8. Garnish with fresh thyme before serving.

The roasted garlic and leeks elevate this gnocchi soup to a whole new level of sophistication. The sweet, mellow garlic and the tender leeks create a wonderfully fragrant base, while the creamy broth and soft gnocchi bring everything together. This is an elegant yet comforting dish that’s perfect for any special occasion or cozy dinner, offering a unique and refined twist on the classic Olive Garden gnocchi soup.

Olive Garden Gnocchi Soup with Chicken and Spinach

This variation of Olive Garden’s famous gnocchi soup adds tender chicken and fresh spinach to create a protein-packed, nutrient-rich dish. The chicken infuses the broth with savory flavor, while the spinach provides a burst of color and a healthy touch. This comforting soup is filling and light at the same time, perfect for a hearty lunch or dinner.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper and cook until browned on both sides, about 6-8 minutes per side. Remove the chicken from the pot and set aside to rest.
2. In the same pot, sauté the onion for 5 minutes until softened. Add garlic and cook for another 1-2 minutes.
3. Pour in the chicken broth and bring to a simmer. While the broth heats up, shred the cooked chicken into bite-sized pieces.
4. Add the gnocchi to the pot and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the shredded chicken, spinach, heavy cream, and Parmesan cheese. Cook for another 5 minutes, allowing the spinach to wilt and the soup to thicken.
6. Season with salt and pepper to taste. Garnish with fresh basil before serving.

This version of gnocchi soup combines tender chicken with fresh spinach for a balanced and flavorful dish. The chicken adds protein to the soup, while the spinach brings a fresh, earthy flavor that perfectly complements the creamy broth and soft gnocchi. It’s a wholesome, satisfying soup that’s perfect for both casual weeknight dinners and special occasions.

Olive Garden Gnocchi Soup with Carrots and Celery

This comforting soup incorporates classic vegetables like carrots and celery, adding both flavor and nutrition to the gnocchi base. The combination of these vegetables with the gnocchi and creamy broth creates a heartwarming and delicious dish. The added texture of the vegetables helps balance out the softness of the gnocchi, making every spoonful a delightful experience.

Ingredients:

• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 (16 oz) package potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 7 minutes until the vegetables start to soften.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Pour in the broth and bring the soup to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, allowing the soup to thicken.
7. Garnish with fresh thyme before serving.

This gnocchi soup with carrots and celery is a simple yet flavorful variation that is rich in both flavor and nutrients. The carrots and celery add a crunchy texture and a slightly sweet flavor, balancing the richness of the creamy broth. The gnocchi, as always, adds comfort and substance, making this soup a perfect option for a wholesome meal on chilly evenings.

Olive Garden Gnocchi Soup with Mushrooms and Thyme

For mushroom lovers, this gnocchi soup is a dream come true. Earthy mushrooms and fresh thyme add depth of flavor, while the gnocchi and creamy broth make it a rich and satisfying dish. The mushrooms lend a savory, umami quality to the soup, and the thyme brings a fragrant note that elevates the overall flavor profile.

Ingredients:

• 1 lb mushrooms (cremini or button), sliced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 (16 oz) package potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 7 minutes.
2. Add the onion and cook for another 5 minutes until softened. Add garlic and thyme, cooking for 1-2 minutes until fragrant.
3. Pour in the broth and bring the soup to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float.
5. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes until the soup thickens slightly.
7. Serve hot, garnished with fresh thyme if desired.

This gnocchi soup with mushrooms and thyme offers a delightful, earthy flavor that perfectly complements the rich, creamy broth. The mushrooms bring a deep umami flavor, while the thyme adds an aromatic, herbal touch. With tender gnocchi in every bite, this soup is a comforting, flavorful dish that’s perfect for cozy evenings or special gatherings.

Note: More recipes are coming soon!