Cozy Up with This Crockpot Olive Garden Chicken Gnocchi Soup Recipe
Crockpot Olive Garden Chicken Gnocchi Soup Recipe is my go-to when the weather dips and I want dinner to basically cook itself. You toss everything into the slow cooker in the morning, and by evening the whole kitchen smells like a cozy Italian restaurant. It is creamy, comforting, and full of those pillowy gnocchi that make every spoonful feel like a hug. Even picky eaters usually ask for seconds. If you have a busy day ahead, this soup has your back. Let me show you exactly how I make it at home, with a few tips to make it even better than the one you remember.
Why You’ll Love Slow Cooker Chicken Gnocchi Soup
There is something extra satisfying about coming home to dinner that is already done. This slow cooker version gives you all the creamy, savory goodness with minimal effort. The broth is rich without being heavy, the chicken is tender, and the gnocchi turn into soft, chewy bites that make every spoonful feel special.
It is also a flexible recipe. You can use rotisserie chicken if you have it, swap half-and-half for cream, or add spinach for a pop of color. The flavor is balanced with garlic, herbs, and a gentle hint of savory chicken stock. And because it is made in the crockpot, the kitchen stays clean while the soup does its thing.
For families, this soup is a weeknight gem. For meal preppers, it reheats like a dream. For anyone craving the flavors of their favorite chain restaurant, this pot checks all the boxes. When I serve this, I set out a little grated Parmesan and cracked pepper on the table and let everyone finish their bowl their way.
“Tried this on a rainy Sunday and my husband asked if we could make it every week. It tasted like our favorite restaurant soup but somehow even cozier at home.”
How to Make Chicken Gnocchi Soup
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 to 4 garlic cloves, minced
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water, optional for thickening
- 1 package shelf-stable or refrigerated potato gnocchi, about 16 to 18 ounces
- 2 cups baby spinach, roughly chopped
- 2 to 3 tablespoons grated Parmesan, plus more for serving
- Salt and black pepper to taste
- 2 tablespoons butter or olive oil, optional for richer flavor
Step-by-step
- Add onion, carrots, celery, garlic, thyme, bay leaf, and chicken to the crockpot. Pour in the chicken broth. If using butter or olive oil, add it now for extra depth.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is cooked through and tender. Internal temp should reach 165°F.
- Remove the chicken to a plate and shred it with two forks. Discard the bay leaf.
- Whisk the cornstarch with water to make a slurry. Stir the slurry into the slow cooker along with the half-and-half or cream. Add the shredded chicken back in. Cover and cook on High for 15 to 20 minutes to thicken slightly.
- Stir in the gnocchi and spinach. Cook on High for 10 to 15 minutes, just until the gnocchi are tender and floating. Avoid overcooking so they stay soft, not mushy.
- Finish with Parmesan, then taste and add salt and pepper. Ladle into bowls and top with a little more Parmesan and fresh cracked pepper if you like.
Pro tips: Stir gently once the gnocchi go in so they do not break apart. If the soup gets thicker than you prefer, add a splash of broth or milk to loosen it. If you want more hearty texture, add a handful of diced potatoes at the start and reduce the gnocchi by half. Want extra veggies? Toss in mushrooms or peas during the last 20 minutes.
Using cooked rotisserie chicken? Add it during the last 30 minutes of cook time so it stays juicy. If dairy is a concern, you can swap in evaporated milk, which holds up well to heat and gives a creamy finish without being heavy.
Food safety note: let the soup return to a simmer after adding cream and gnocchi, and always cool leftovers quickly before storing.
Helpful Tools
You do not need fancy gear to make this soup, which is part of the charm. A reliable 6-quart crockpot is perfect for this batch size. If your slow cooker runs hot, you may want to shorten the cook time a little so the veggies do not go too soft. A ladle that can handle thicker soups comes in handy, and a sturdy wooden spoon is great for gentle stirring.
A digital thermometer is helpful to verify the chicken is cooked safely. I also like using prep bowls so I can chop everything and set it out ahead of time. Finally, airtight containers make storage easy and keep leftovers fresh all week.
What to Serve with It
Simple Serving Ideas
This soup is a meal on its own, but adding a side makes it feel special, especially if you are serving company. I like something that can soak up the creamy broth and add a little crunch. Here are a few easy pairings to make dinner feel complete:
- Warm crusty bread or garlic toast for dipping
- Simple green salad with lemon vinaigrette
- Roasted broccoli or asparagus for a veggie boost
- Parmesan crisps for a salty crunch
- A light Italian chopped salad if you want restaurant vibes
If you want to stretch the meal for a crowd, serve the soup with a small antipasto board. A few olives, cherry tomatoes, and salami make it feel polished without extra work. And do not forget extra Parmesan on the table. It makes every bowl taste brighter.
Storage & Leftovers
Reheating Tips
Cool the soup completely, then store it in airtight containers in the fridge for up to 4 days. The gnocchi will continue to absorb liquid as it sits, so the soup thickens a bit. When reheating on the stove, use low heat and add a splash of broth or milk to bring it back to the consistency you like. Stir gently so the gnocchi stay intact.
You can freeze the soup if you plan ahead. For the best texture, freeze the base without the gnocchi and cream, then add those fresh when you reheat. If you already made the full batch, it is still fine to freeze for up to 2 months, but the gnocchi can soften a little. Thaw in the fridge overnight and warm on low heat, adding liquid as needed.
Leftovers make a fast lunch, and they taste even better the next day as the flavors settle. I always pack a little grated Parmesan to sprinkle on just before eating. It wakes up the flavors and adds a touch of salty richness.
Common Questions
Can I use frozen chicken? For food safety, it is best to thaw chicken completely before adding to the crockpot. Thawed chicken cooks more evenly and reaches a safe temperature faster.
Can I make it lighter? Yes. Use half-and-half instead of cream and skip the butter. You can also add more broth at the end to thin it out and use less Parmesan.
What can I use instead of spinach? Kale works well. Remove the tough stems and add it about 20 to 30 minutes before serving so it softens. You can also use chopped Swiss chard.
Will gluten-free gnocchi work? Absolutely. Many brands make gluten-free versions. Check cook times on the package and add toward the end so they do not overcook.
How do I keep the dairy from curdling? Add the cream toward the end and avoid boiling hard after adding it. Low and gentle heat keeps everything smooth.
Ready to Cozy Up?
If you love a set-it-and-forget-it dinner that tastes like a hug, this is it. The Crockpot Olive Garden Chicken Gnocchi Soup Recipe gives you all the creamy comfort with simple steps and easy prep. It is flexible, family friendly, and perfect for busy weeknights or lazy weekends. Grab your slow cooker, a cozy bowl, and a little Parmesan, and make it your own. I cannot wait to hear how it turns out in your kitchen.
Slow Cooker Chicken Gnocchi Soup
Ingredients
Method
- Add onion, carrots, celery, garlic, thyme, bay leaf, and chicken to the crockpot. Pour in the chicken broth.
- If using butter or olive oil, add it now for extra depth.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is cooked through and tender. Internal temperature should reach 165°F.
- Remove the chicken to a plate and shred it using two forks. Discard the bay leaf.
- Whisk cornstarch with water to make a slurry. Stir the slurry into the slow cooker along with the half-and-half or cream. Add the shredded chicken back in.
- Cover and cook on High for 15 to 20 minutes to thicken slightly.
- Stir in the gnocchi and spinach. Cook on High for 10 to 15 minutes, just until the gnocchi are tender and floating. Avoid overcooking.
- Finish with Parmesan, then taste and add salt and pepper as needed.
- Ladle into bowls and top with additional Parmesan and fresh cracked pepper, if desired.