I remember a weeknight when the oven was already full of a quick tray of roasted vegetables and I still needed something comforting on the table, so I simmered up a bowl inspired by the restaurant favorite and the kitchen filled with warm, savory steam from this Olive Garden Gnocchi Soup Recipe while the kids did homework at the counter.
Why You’ll Love It
This soup is fast, filling, and forgiving, which makes it perfect for busy weeknights or when you want something cozy without fuss, it stretches easily to feed a family, reheats well for lunches, and the pillowy gnocchi plus creamy broth wins over picky eaters and grownups alike.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, chopped (or 2 tablespoons pancetta)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 12 ounces store-bought potato gnocchi
- 1 1/2 cups half and half or heavy cream
- 2 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Heat the olive oil in a large pot over medium heat, add the chopped bacon and cook until crisp, about 5 minutes, remove half the bacon to a paper towel and leave rendered fat in the pot.
- Add the diced onion and carrots to the pot, sauté in the bacon fat until softened about 5 to 6 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and add the dried thyme, bring to a gentle boil, then reduce heat and simmer 5 minutes to marry flavors.
- Add the gnocchi to the simmering broth and cook according to package directions, usually 2 to 3 minutes until they float and are tender.
- Stir in the shredded chicken and half and half, warm gently without boiling, then add the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Taste and season with salt and plenty of black pepper, stir in the grated Parmesan until melted for extra creaminess, then serve topped with the reserved crisp bacon and extra Parmesan.
Tips & Tricks
- Use rotisserie chicken to save time and add flavor without extra cooking.
- Don’t overcook the gnocchi, they only need to float and soften for a couple of minutes.
- Add cream at the end and heat gently to prevent curdling.
- Taste before adding salt, because bacon and Parmesan already bring saltiness.
- If soup thickens after refrigeration, stir in a splash of broth when reheating to loosen it.
Serving Ideas
- Family weeknight dinner with a simple green salad on the side.
- Ladled into bowls for a cozy lunch with crusty bread for dipping.
- Serve in small cups as a starter for a casual dinner party.
- Pack warm soup into thermoses for work or school lunches.
- Add a drizzle of extra virgin olive oil and extra Parmesan for a dinner garnish.
Frequently Asked Questions
Can I use frozen gnocchi
Yes, frozen gnocchi work fine, follow package timing and add them directly to the simmering broth until they float and are tender
Can I make this dairy-free
Substitute full-flavor unsweetened oat or cashew milk and skip Parmesan, add a tablespoon of cornstarch slurry to thicken if needed
How do I store leftovers
Cool quickly, store in an airtight container in the fridge up to 3 days, reheat gently on the stove and add a splash of broth to loosen it
Can I substitute potatoes for gnocchi
You could use small diced cooked potatoes for a different texture, but cooking times and final texture will change
Olive Garden Gnocchi Soup Recipe
This soup is fast, filling, and forgiving, which makes it perfect for busy weeknights or when you want something cozy without fuss, it stretches easily to feed a family, reheats well for lunches, and the pillowy gnocchi plus creamy broth wins over picky eaters and grownups alike.
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, chopped (or 2 tablespoons pancetta)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 12 ounces store-bought potato gnocchi
- 1 1/2 cups half and half or heavy cream
- 2 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Heat the olive oil in a large pot over medium heat, add the chopped bacon and cook until crisp, about 5 minutes, remove half the bacon to a paper towel and leave rendered fat in the pot.
- Add the diced onion and carrots to the pot, sauté in the bacon fat until softened about 5 to 6 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and add the dried thyme, bring to a gentle boil, then reduce heat and simmer 5 minutes to marry flavors.
- Add the gnocchi to the simmering broth and cook according to package directions, usually 2 to 3 minutes until they float and are tender.
- Stir in the shredded chicken and half and half, warm gently without boiling, then add the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Taste and season with salt and plenty of black pepper, stir in the grated Parmesan until melted for extra creaminess, then serve topped with the reserved crisp bacon and extra Parmesan.
Conclusion
This version of Olive Garden Gnocchi Soup Recipe is built for busy evenings, giving you restaurant-style comfort with minimal fuss, it comes together quickly with pantry-friendly ingredients and team-player shortcuts like rotisserie chicken, and it adapts well if you need vegetarian, lighter, or make-ahead options, so trust the simple steps, tweak seasonings to your preference, and enjoy a warm bowl that feels like home.
