How to Make Olive Garden Gnocchi Soup in 30 Minutes

Introduction

Welcome to my kitchen, where we turn an iconic restaurant favorite into a home-cooked masterpiece! Olive Garden’s Gnocchi Soup has been a crowd favorite for years, but what if I told you that you can whip up this creamy, flavorful bowl of comfort in under 30 minutes? As an expert chef, I can confidently say that this recipe isn’t just a shortcut—it’s the perfect balance of flavors and textures. Let’s dive into the process that will change the way you enjoy gnocchi soup forever.

Why This Recipe Works

Ingredients for Recipe

1 tablespoon olive oil: A high-quality olive oil adds richness to the base of your soup.
3 cloves garlic, minced: Be sure to not over-brown the garlic, or it will turn bitter.
1 small onion, finely chopped: For depth of flavor, you can sauté the onion and garlic together.
4 cups chicken broth: For a heartier soup, you can substitute with vegetable broth for a vegetarian version.
1 cup heavy cream: The heavy cream gives the soup its signature richness. You can substitute with half-and-half if you prefer a lighter option.
1 package gnocchi (store-bought or homemade): For authentic flavor, use fresh or refrigerated gnocchi, which will hold their shape better in the soup.
2 cups fresh spinach: Spinach wilts quickly, so add it at the end to keep its vibrant color and nutrition.
Salt and pepper, to taste: Don’t be shy with the seasoning—it brings the flavors together.

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Once hot, add the minced garlic and chopped onions. Sauté until the onions are soft and translucent (about 2-3 minutes).
2. Add the chicken broth to the pot and bring to a simmer. Allow it to cook for 5 minutes to infuse the garlic and onion flavors.
3. Stir in the gnocchi and cook according to package instructions (usually about 3-4 minutes). The gnocchi should float to the top when they’re done.
4. Reduce heat to low, then stir in the heavy cream. Let the soup simmer for another 3 minutes, allowing the cream to thicken and blend with the broth.
5. Add the spinach and cook for an additional 2 minutes, just until wilted. Season with salt and pepper to taste.
6. Serve hot with a generous sprinkle of grated Parmesan (optional) and enjoy!

Chef’s Insight: Don’t let the garlic brown too much, or it will become bitter. Keep a close eye on it to release the best flavors without burning.

Pro Tips & Common Mistakes to Avoid

Frozen gnocchi tends to break apart easier in soups, so fresh is always better if you can find it.

Overcooked garlic can add a bitter taste to the soup, so sauté it just until fragrant.

The spinach wilts fast, so add it just before serving to retain its nutrients and vibrant color.

For the creamiest, dreamiest texture, opt for full-fat heavy cream. You can substitute with half-and-half, but it won’t be as rich.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This soup pairs wonderfully with a crusty baguette or side salad. It’s a comforting meal that can stand alone or complement a larger dinner spread. One serving (about 1.5 cups) of this gnocchi soup is approximately 400-450 calories, depending on your choice of gnocchi and cream. Packed with healthy fats, fiber, and protein, it’s a great meal that fills you up without the guilt. Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you may need to add a little broth or water when reheating. Reheat on the stovetop over low heat. Avoid freezing the soup, as cream-based soups don’t thaw well and may curdle.

This Olive Garden-inspired gnocchi soup will bring the warmth of your favorite restaurant straight into your kitchen in just 30 minutes. Perfect for a weeknight meal, family gatherings, or a cozy dinner, this recipe is a crowd-pleaser. Try it tonight, and don’t forget to share your creations with us! Get cooking, and savor every bite.