This creamy, comforting soup captures pure Italian-American nostalgia perfectly. The pillowy potato gnocchi melts right into the rich, herbed broth beautifully. Honestly, making this CrockPot Olive Garden Chicken Gnocchi Soup transforms a busy weeknight. It feels like a huge effort without any of the fuss, trust me.
I often make a giant batch on Sunday afternoons. Chilly evenings practically beg for this wonderful Slow Cooker Gnocchi Soup. My family requests this easy CrockPot soup at least once a month, easily.
Why I Love This Recipe
- It truly nails that restaurant flavor profile.
- The slow cooker does almost all the heavy lifting here.
- It’s shockingly quick to assemble before work.
- Comfort food that tastes gourmet, zero stress involved!
How to Make CrockPot Olive Garden Chicken Gnocchi Soup
Step 1
First, you place all the main components right into your slow cooker insert. This includes the chicken breasts alongside the chopped onion and veggies. Then, pour in the chicken broth right over everything else. Add your salt, pepper, thyme, and rosemary too. Seriously, just toss it all in there together.
Step 2
Next, give everything a gentle stir around inside the pot. You want to make sure everything is settled nicely. Cover your slow cooker apparatus completely now. Cook this mixture low for six to eight hours typically. Alternatively, you can cook high for three to four hours instead.
Step 3
Once done, pull those lovely chicken breasts out of the liquid bath. Use two forks to shred the cooked chicken easily. Return that tender, shredded chicken back into the slow cooker mixture. Now, it starts smelling truly incredible around here.
Step 4
Time for the best part of this Chicken Gnocchi Soup Recipe! Stir in the potato gnocchi first. Then, pour in that rich heavy cream slowly. If you cooked on low heat, switch it up to high now. Cover and simmer for about fifteen to twenty minutes more.
Step 5
Keep watching until those little gnocchi pillows are delightfully tender. Finally, stir in the fresh spinach leaves quickly. Cook until the spinach wilts down perfectly, which takes just two or three minutes. Give the whole pot a final taste test for seasoning adjusters.
Step 6
Ladle the incredible, warm CrockPot Olive Garden Chicken Gnocchi Soup into bowls. Top each serving generously with grated Parmesan cheese. Enjoy the best homemade version of this classic soup pronto!
How to Store CrockPot Olive Garden Chicken Gnocchi Soup
Storing leftovers is simple, which I love for meal prepping. Keep extra soup sealed tightly in the refrigerator. It stays good for about three to four days safely. Freezing works too, but the texture changes slightly. Gnocchi can absorb liquid over time, remember that. For best texture, I suggest freezing before adding the gnocchi and cream if possible.
Tips for Success
- Always use a 6-quart slow cooker minimum for this recipe yield.
- Shred the chicken while it is still quite warm.
- Do not skip browning the vegetables first for deeper flavor.
- Taste before adding extra salt; broth contributes much sodium.
- Add spinach at the very end to keep its bright green color.
Kitchen Tools You’ll Need
- A reliable 6-quart (or larger) slow cooker is essential here.
- Two forks are needed for breaking down the chicken easily.
- A nice sharp knife for chopping your mirepoix veggies.
- Measuring cups and spoons for accuracy in your kitchen.
Serving Suggestions
- Serve alongside crusty bread for dipping into the broth.
- A simple green salad with a bright vinaigrette pairs well.
- Offer extra Parmesan cheese and black pepper tableside.
- This soup pairs nicely with a crisp, dry white wine.
CrockPot Olive Garden Chicken Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: Varies based on slow cooker setting
- Yield: Approximately 6-8 servings
- Category: Soup
- Method: Slow Cooker (CrockPot)
- Cuisine: American/Italian-American
- Diet: Vegetarian
Description
A delicious and easy recipe to recreate the famous Olive Garden Chicken Gnocchi Soup using a slow cooker (CrockPot).
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (16 ounce) package potato gnocchi (shelf-stable or refrigerated)
- 1/2 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- Parmesan cheese, for serving
Instructions
- Place chicken breasts, chopped onion, carrots, celery, minced garlic, chicken broth, thyme, rosemary, salt, and pepper into a 6-quart (or larger) slow cooker.
- Stir gently to combine ingredients.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
- Remove chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the gnocchi and heavy cream. Increase heat to high if cooking on low.
- Cover and cook for another 15-20 minutes, or until the gnocchi are tender and cooked through.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Taste and adjust seasonings if necessary.
- Ladle into bowls and serve hot, topped with grated Parmesan cheese.
Notes
- Ensure the slow cooker is at least 6 quarts for these quantities.
- Shelf-stable or refrigerated gnocchi can be used; adjust cooking time slightly if necessary based on package directions once added in step 5.
- Heavy cream can be substituted with half-and-half for a slightly lighter result, though the texture will be less rich.
