15+ Cozy Olive Garden Gnocchi Soup Recipes for Every Season

Olive Garden’s Gnocchi Soup has become a beloved comfort food for many, known for its creamy texture, hearty ingredients, and rich, savory flavor.

Whether you enjoy it on a cold winter day or want to indulge in a satisfying meal at any time of the year, gnocchi soup is a great option for those craving something cozy and filling.

But did you know that you can recreate this classic dish in the comfort of your own kitchen?

With the right ingredients and a little know-how, you can make an array of mouthwatering variations of Olive Garden’s famous gnocchi soup.

From the traditional recipe to exciting twists featuring bacon, shrimp, or even sweet potatoes, these 15+ recipes will inspire you to bring the warmth of Olive Garden to your home.

Get ready to whip up some soul-soothing bowls of gnocchi goodness!

15+ Cozy Olive Garden Gnocchi Soup Recipes for Every Season

Creating Olive Garden-inspired gnocchi soups at home is an easy way to indulge in a restaurant-quality dish without ever leaving your kitchen.

Whether you’re following the traditional recipe or experimenting with different ingredients like spinach, bacon, or even roasted vegetables, these soups offer endless possibilities to suit all tastes.

As you explore these 15+ Olive Garden gnocchi soup recipes, you’ll find the perfect one to warm you up on a chilly day, impress your guests at dinner, or treat yourself to a comforting, satisfying meal.

So grab your ingredients, roll up your sleeves, and start making these deliciously creamy gnocchi soups that are sure to become your new favorites!

Classic Olive Garden Gnocchi Soup

This comforting recipe brings the beloved Olive Garden Gnocchi Soup to your home kitchen. With creamy broth, tender potato gnocchi, and a blend of fresh vegetables and Italian seasoning, this dish is rich, hearty, and satisfying. Perfect for cold weather or when you’re craving a comforting meal, this version stays true to the original while offering the convenience of homemade preparation.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach leaves
• 1 (16 oz) package potato gnocchi
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 3 minutes, or until softened.
2. Add the garlic, carrots, and celery, and cook for another 4 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a simmer. Add the Italian seasoning, salt, and pepper. Let it simmer for 10 minutes.
4. Stir in the heavy cream, then bring the soup to a simmer again. Add the gnocchi and cook for about 3-4 minutes, or until they float to the top.
5. Add the spinach and cook for another 2 minutes, allowing the leaves to wilt.
6. Serve the soup in bowls and sprinkle with grated Parmesan cheese.

This classic Olive Garden Gnocchi Soup recipe is a delightful combination of creamy, savory flavors and tender gnocchi that melts in your mouth. The fresh vegetables add a nice crunch, and the spinach introduces a healthy touch. It’s perfect for warming up after a long day or impressing guests with a homemade soup that rivals the restaurant’s. The addition of Parmesan cheese enhances the flavor, making each spoonful rich and satisfying. Serve it alongside a piece of crusty bread for a complete meal.

Lightened-Up Olive Garden Gnocchi Soup

A healthier twist on the beloved Olive Garden Gnocchi Soup, this version uses lighter ingredients while still delivering the creamy and comforting texture you crave. By replacing heavy cream with half-and-half and using lower-sodium chicken broth, this soup is just as indulgent without the guilt. It’s a great option for anyone looking to enjoy the flavors of the classic soup in a lighter form.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 4 cups low-sodium chicken broth
• 1 cup half-and-half
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 (16 oz) package cauliflower gnocchi (for a lower-carb option)
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic and zucchini, cooking for another 2 minutes until the zucchini is tender.
3. Pour in the chicken broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper. Let the mixture simmer for 5-7 minutes.
4. Reduce the heat and add the half-and-half, then bring the soup back to a simmer.
5. Stir in the cauliflower gnocchi and cook for 3-4 minutes or until they begin to float.
6. Add the chopped kale and let it wilt in the soup for another 2 minutes.
7. Serve the soup in bowls, topped with Parmesan cheese.

This lightened-up version of Olive Garden’s Gnocchi Soup doesn’t compromise on flavor but cuts back on calories and fat. The creamy half-and-half and cauliflower gnocchi keep the soup indulgent and satisfying, while the addition of kale makes it even healthier. Whether you’re looking for a lighter meal option or simply want to enjoy the taste of Olive Garden at home, this soup provides a perfect balance of creamy richness and freshness, making it a great choice for any meal.

Spicy Olive Garden Gnocchi Soup

For those who enjoy a little heat, this spicy take on Olive Garden’s classic gnocchi soup adds a flavorful kick. With spicy Italian sausage, crushed red pepper, and a zesty blend of seasonings, this soup is perfect for those who like their soups on the spicier side. The creamy broth and gnocchi provide a soothing balance to the heat, making every spoonful a comforting yet bold experience.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound spicy Italian sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach
• 1 (16 oz) package potato gnocchi
• 1/2 cup shredded mozzarella cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage and cook until browned and crumbled, about 5 minutes.
2. Add the chopped onion and garlic, cooking for another 3 minutes until the onion softens.
3. Stir in the crushed red pepper flakes and cook for an additional minute.
4. Pour in the chicken broth and bring the mixture to a simmer. Add the Italian seasoning, salt, and pepper. Let the soup simmer for 10 minutes.
5. Add the heavy cream, then bring the soup back to a simmer. Stir in the gnocchi and cook for about 3-4 minutes, or until the gnocchi float.
6. Add the spinach and cook for an additional 2 minutes, allowing it to wilt.
7. Serve the soup in bowls, topped with shredded mozzarella cheese.

This spicy Olive Garden Gnocchi Soup is perfect for those who love a bit of heat in their meals. The spicy Italian sausage and red pepper flakes provide an irresistible kick, while the creamy broth and gnocchi create a comforting base. The fresh spinach adds a touch of green and balance, and the mozzarella cheese melts perfectly on top, adding a gooey, satisfying finish. This recipe is a wonderful option for spice lovers looking to elevate the traditional gnocchi soup to something with more personality and flavor.

Creamy Tomato Olive Garden Gnocchi Soup

This twist on the classic Olive Garden Gnocchi Soup combines the richness of creamy tomato soup with the comforting gnocchi you love. The velvety texture of the tomato base perfectly complements the soft, pillowy gnocchi, while a blend of Italian seasonings adds depth of flavor. It’s a delicious fusion of comfort food and Italian classics that will warm you up from the inside out.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Stir in the heavy cream and bring the soup to a gentle simmer again.
5. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top.
6. Stir in the spinach and cook for 2 more minutes until it wilts.
7. Serve the soup in bowls, topped with grated Parmesan cheese.

This creamy tomato Olive Garden Gnocchi Soup offers the best of both worlds: the richness of a creamy tomato soup and the heartiness of gnocchi. The soft gnocchi, creamy tomato broth, and fresh spinach come together in a comforting dish that’s perfect for cozy dinners. The addition of Parmesan cheese enhances the savory flavors, making this soup a complete and satisfying meal. Whether you’re a fan of tomato soup or gnocchi, this recipe will become a new favorite in your meal rotation.

Mushroom Olive Garden Gnocchi Soup

For mushroom lovers, this Olive Garden Gnocchi Soup variation adds earthy, umami-packed mushrooms to the mix, creating a depth of flavor that pairs beautifully with the gnocchi. The creamy base, combined with sautéed mushrooms and the pillowy gnocchi, results in a rich and hearty soup that’s perfect for any season. This recipe is a great way to enjoy the classic Olive Garden taste with an added mushroom twist.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
2. Add the garlic and sliced mushrooms, cooking for 5-7 minutes, until the mushrooms release their juices and become tender.
3. Pour in the vegetable broth and bring the mixture to a simmer. Add the Italian seasoning, salt, and pepper, and simmer for 10 minutes.
4. Stir in the heavy cream and bring the soup back to a gentle simmer.
5. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi rise to the top.
6. Stir in the chopped kale or spinach and cook for another 2 minutes until wilted.
7. Serve the soup in bowls, topped with grated Parmesan cheese.

This mushroom-infused version of Olive Garden Gnocchi Soup adds a delightful earthy flavor to the classic recipe. The tender mushrooms perfectly complement the creamy broth and soft gnocchi, while the spinach or kale brings a burst of freshness to each spoonful. The Parmesan cheese adds a rich finishing touch that ties all the flavors together. Whether you’re a mushroom enthusiast or simply looking to try something new, this variation is sure to become a favorite in your soup rotation.

Bacon and Leek Olive Garden Gnocchi Soup

This savory twist on Olive Garden Gnocchi Soup incorporates the smokiness of crispy bacon and the delicate sweetness of leeks for a rich, flavorful experience. The combination of crispy bacon, creamy broth, and soft gnocchi creates a comforting bowl of soup that’s perfect for a cozy meal. It’s a great way to elevate the classic soup with a bit of extra flavor and texture.

Ingredients:

• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 1 leek, cleaned and sliced thinly
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach or arugula
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate.
2. In the same pot, add the leek, onion, and garlic, and cook until softened, about 4 minutes.
3. Pour in the chicken broth and bring to a simmer. Add the Italian seasoning, salt, and pepper, and cook for 10 minutes.
4. Stir in the heavy cream and bring the soup to a gentle simmer again.
5. Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
6. Stir in the spinach or arugula and cook for 2 minutes until wilted.
7. Serve the soup in bowls, topped with crispy bacon and grated Parmesan cheese.

The addition of bacon and leeks transforms this Olive Garden Gnocchi Soup into a truly indulgent dish. The crispy bacon adds a smoky crunch that pairs wonderfully with the creamy broth, while the leeks bring a mild, sweet flavor to balance the richness. The gnocchi remains the star of the show, soft and pillowy in each bite. Topped with Parmesan and bacon, this soup is an elevated take on the classic, making it perfect for anyone who loves a hearty, flavorful bowl of comfort food.

Spicy Sausage Olive Garden Gnocchi Soup

If you enjoy a little heat, this Spicy Sausage Olive Garden Gnocchi Soup will satisfy your cravings. With the addition of spicy Italian sausage, the soup has a robust flavor that contrasts beautifully with the creamy broth and tender gnocchi. The sausage infuses the soup with spices, while the gnocchi provides a comforting, soft texture. Perfect for those who love a bit of spice in their meals.

Ingredients:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the chicken broth, heavy cream, red pepper flakes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi rise to the top.
5. Stir in the chopped kale or spinach and cook for another 2 minutes until wilted.
6. Serve in bowls and top with grated Parmesan cheese.

This Spicy Sausage Olive Garden Gnocchi Soup brings a lively, bold kick to the classic recipe. The spicy sausage infuses the broth with heat, while the creamy texture helps mellow out the flavors. The soft gnocchi and fresh greens balance the richness, making every bite satisfying. Topped with Parmesan, this soup is perfect for those who love a little spice with their comfort food.

Lemon Herb Olive Garden Gnocchi Soup

For a refreshing and light twist on Olive Garden’s classic gnocchi soup, this Lemon Herb version is the answer. The bright citrusy notes of lemon, paired with fresh herbs, offer a vibrant contrast to the creamy base. It’s a perfect choice for spring or summer, bringing the comfort of gnocchi while keeping the soup light and fresh.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 cups baby spinach or arugula
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chicken broth, heavy cream, thyme, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes to combine the flavors.
4. Stir in the lemon juice and zest for a fresh, citrusy flavor.
5. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top.
6. Stir in the spinach or arugula and cook for 2 minutes until wilted.
7. Serve in bowls, topped with grated Parmesan cheese.

This Lemon Herb Olive Garden Gnocchi Soup is a light yet satisfying dish that brings fresh, citrusy brightness to the comforting gnocchi. The herbs and lemon infuse the broth with a zesty flair, making this soup perfect for warmer months. It’s a wonderful variation that still offers the heartiness of gnocchi while providing a refreshing twist that will leave you feeling revitalized after each bowl.

Roasted Garlic and Parmesan Olive Garden Gnocchi Soup

This Roasted Garlic and Parmesan Olive Garden Gnocchi Soup is packed with deep, savory flavors from the roasted garlic and rich Parmesan cheese. Roasting the garlic caramelizes its natural sugars, giving the soup a mellow, sweet undertone that pairs perfectly with the creamy broth and soft gnocchi. The Parmesan adds a salty richness that elevates the soup to a whole new level of comfort.

Ingredients:

• 1 tablespoon olive oil
• 1 head garlic, roasted (see instructions below)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 2 cups baby spinach
• 1 (16 oz) package potato gnocchi

Instructions:

1. To roast the garlic, preheat the oven to 400°F. Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
2. Once roasted, squeeze the garlic cloves out of their skins and mash them into a paste.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
4. Add the minced garlic and roasted garlic paste, cooking for another minute until fragrant.
5. Stir in the chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes to combine the flavors.
6. Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
7. Stir in the spinach and cook for 2 minutes until wilted.
8. Serve in bowls, topped with Parmesan cheese.

This Roasted Garlic and Parmesan Olive Garden Gnocchi Soup is a flavor-packed variation that will delight garlic lovers. Roasting the garlic adds a sweet, mellow depth to the soup, while the Parmesan gives it a salty, creamy richness. The gnocchi provides the perfect texture, and the spinach adds a touch of freshness. It’s a savory, comforting dish that will quickly become a go-to for any meal, especially when you want something rich and satisfying.

Creamy Tomato Basil Olive Garden Gnocchi Soup

This Creamy Tomato Basil Olive Garden Gnocchi Soup is a perfect blend of sweet, tangy tomatoes and fresh basil, all wrapped in a rich and creamy broth. The gnocchi adds a soft and pillowy texture that perfectly complements the vibrant tomato flavor. This soup is a delicious and comforting choice for anyone who loves a good tomato-based dish with a creamy twist.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, chicken broth, heavy cream, dried basil, salt, and pepper. Bring to a simmer and cook for 10-12 minutes.
4. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top.
5. Stir in the fresh basil leaves and cook for 2 minutes to combine.
6. Serve in bowls and garnish with grated Parmesan cheese.

This Creamy Tomato Basil Olive Garden Gnocchi Soup is a delicious comfort food that combines the best of a tomato soup and gnocchi. The tangy tomatoes and fragrant basil create a savory base, while the heavy cream makes the soup rich and smooth. The gnocchi adds a hearty, satisfying element, making this a full meal in a bowl. Perfect for a cozy evening, this soup will warm you up and leave you craving more.

Roasted Butternut Squash Olive Garden Gnocchi Soup

This Roasted Butternut Squash Olive Garden Gnocchi Soup is a perfect autumn-inspired dish. The sweetness of roasted butternut squash is complemented by the richness of the creamy broth, while the gnocchi adds a comforting texture. This soup is rich, hearty, and warming, making it ideal for a chilly fall evening or whenever you crave something cozy and filling.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the roasted butternut squash, chicken broth, heavy cream, nutmeg, and cinnamon. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Add the gnocchi and cook for 3-4 minutes, or until they rise to the top.
6. Serve in bowls, topped with grated Parmesan cheese.

This Roasted Butternut Squash Olive Garden Gnocchi Soup is the ultimate fall comfort food. The roasted squash adds a natural sweetness and depth of flavor that blends beautifully with the creamy broth and fragrant spices. The gnocchi provides a satisfying bite, and the Parmesan adds a perfect finishing touch. This soup will keep you warm on crisp days and offer a taste of autumn in every spoonful.

Chicken and Mushroom Olive Garden Gnocchi Soup

If you love a hearty, savory soup, the Chicken and Mushroom Olive Garden Gnocchi Soup is a great choice. Tender pieces of chicken, earthy mushrooms, and soft gnocchi are combined in a rich, creamy broth, creating a soup that is both comforting and satisfying. This soup is perfect for a weeknight dinner or any time you crave a filling, flavorful meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken breast, cooked and shredded
• 1 tablespoon butter
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes until warmed through. Remove from the pot and set aside.
2. In the same pot, melt butter over medium heat. Add the mushrooms and cook for 5 minutes, until softened.
3. Add the chopped onion and cook for another 3 minutes until translucent.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth, heavy cream, dried thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
6. Add the gnocchi and cook for 3-4 minutes until they float to the top.
7. Stir in the shredded chicken and cook for another 2 minutes to heat through.
8. Serve in bowls, topped with grated Parmesan cheese.

The Chicken and Mushroom Olive Garden Gnocchi Soup is a rich and hearty dish that combines tender chicken, earthy mushrooms, and soft gnocchi in a creamy broth. The savory flavor of the mushrooms and the subtle thyme make this soup comforting and perfect for any season. It’s an ideal choice for a filling, satisfying meal that brings all the warmth and flavor you need.

Bacon and Potato Olive Garden Gnocchi Soup

This Bacon and Potato Olive Garden Gnocchi Soup is a perfect blend of savory, creamy, and comforting flavors. The crispy bacon adds a smoky crunch that pairs wonderfully with the soft gnocchi and tender potatoes. The creamy broth enriches the soup, making it a delicious and filling dish for any time of year, especially for bacon lovers looking for an indulgent, hearty meal.

Ingredients:

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups Yukon gold potatoes, peeled and diced
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Remove the bacon and set it aside on a paper towel-lined plate.
2. In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the diced potatoes and cook for 10-12 minutes, until tender.
5. Stir in the heavy cream and gnocchi, cooking for 3-4 minutes, or until the gnocchi float to the top.
6. Season with salt and pepper to taste.
7. Serve in bowls, garnished with crispy bacon, chopped parsley, and grated Parmesan cheese.

The Bacon and Potato Olive Garden Gnocchi Soup is a savory, indulgent meal that combines all your favorite flavors. The crispy bacon provides a delightful crunch that contrasts with the creamy broth and soft gnocchi. Potatoes add heartiness, making this soup filling and satisfying. With each spoonful, you get a perfect balance of smoky, creamy, and savory flavors, ideal for a cozy meal that will leave everyone asking for seconds.

Shrimp and Spinach Olive Garden Gnocchi Soup

If you’re a fan of seafood, this Shrimp and Spinach Olive Garden Gnocchi Soup is a must-try. The delicate shrimp, paired with fresh spinach and tender gnocchi, creates a light yet satisfying dish. The creamy broth ties everything together, offering a well-rounded soup that is both flavorful and elegant. It’s a great option for a special occasion or a quick weeknight meal that feels fancy.

Ingredients:

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 cups baby spinach, chopped
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the shrimp and cook until pink, about 3-4 minutes per side. Remove the shrimp from the pot and set aside.
2. In the same pot, add the chopped onion and cook for 3 minutes, until softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the chicken broth, heavy cream, Italian seasoning, crushed red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Add the gnocchi and cook for 3-4 minutes, or until they rise to the top.
6. Stir in the chopped spinach and cooked shrimp, and cook for 2 minutes until the spinach wilts and shrimp are heated through.
7. Serve in bowls and garnish with grated Parmesan cheese.

The Shrimp and Spinach Olive Garden Gnocchi Soup is a light yet flavorful dish, combining succulent shrimp with fresh spinach and creamy gnocchi. The richness of the broth complements the delicate flavors of the shrimp, while the spinach adds a touch of freshness. This soup offers a balance of indulgence and elegance, making it perfect for a cozy night or a dinner party.

Sweet Potato and Sage Olive Garden Gnocchi Soup

This Sweet Potato and Sage Olive Garden Gnocchi Soup is a comforting, seasonal dish that brings a subtle sweetness from the roasted sweet potatoes combined with the earthy flavors of fresh sage. The soft gnocchi and creamy broth complete the soup, making it a warming, satisfying choice for colder months. This dish offers a wonderful combination of sweet and savory, perfect for anyone looking to try something unique.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1 (16 oz) package potato gnocchi
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, melt butter over medium heat. Add the chopped onion and cook for 3 minutes, until softened.
3. Add the minced garlic and cook for another minute.
4. Stir in the vegetable broth, heavy cream, and fresh sage. Bring to a simmer and cook for 10 minutes.
5. Add the roasted sweet potatoes to the pot, followed by the gnocchi. Cook for 3-4 minutes, or until the gnocchi rise to the top.
6. Season with salt and pepper to taste.
7. Serve in bowls, garnished with grated Parmesan cheese.

The Sweet Potato and Sage Olive Garden Gnocchi Soup offers a delightful combination of sweet and savory flavors. The roasted sweet potatoes add a rich, caramelized sweetness that pairs wonderfully with the aromatic sage. The creamy broth and tender gnocchi create a smooth, comforting texture, making this soup perfect for the colder months. It’s a unique and flavorful take on the classic gnocchi soup that’s sure to become a favorite.

Note: More recipes are coming soon!