Olive Garden Gnocchi Soup

The pot lid rattles and you know dinner is almost ready. That soft pressure cooker hiss and the float valve doing its thing always gets you excited. You can almost smell the carrot and garlic mix swirling inside, ready to warm you up real good on a chilly day.

You remember the last time you rushed home and tried making this soup the old-fashioned way, stirring forever and waiting forever. But now, with the pressure cooker, everything cooks faster and tastes just as fresh, no stress or crazy multitasking needed. Plus, it kinda locks in flavors so every bite’s a little celebration.

It’s funny how just a few simple ingredients like chicken, gnocchi, and fresh thyme turn into something so comforting and rich when you let the pot do its thing. You find yourself looking forward to that valve hiss and slow release, knowing a creamy, dreamy dinner is just minutes away.

What Makes Pressure Cooking Win Every Round

• Quick pressure build means your dinner starts cooking faster, so you’re not standing around bored.
• Locking in flavors happens naturally, making your soup super rich and tasty.
• Minimal hands-on time means you can chill out or prep other stuff without worry.
• Energy efficient since the sealed pot keeps heat in and uses less power.
• Quick release options give you control over cooking times—no more mushy gnocchi.
• Easy cleanup ’cause you use fewer pots and pans in the process.

The Complete Shopping Rundown

• 4 tablespoons butter for that creamy base you gotta have.
• 1 cup celery, chopped or shredded if you want it softer.
• 1 cup carrots, shredded or chopped, bringing sweetness and color.
• 1 medium sweet onion, finely chopped to melt right into the soup.
• 4 garlic cloves, minced for that punch of flavor you always want.
• ¼ cup flour, the secret thickener without the fuss.
• 4 cups chicken broth, homemade or store-bought, your call.
• 1 pound cooked chicken breast, diced, so it blends nicely in every spoonful.
• 1 package (16 ounces) potato gnocchi, because comfort food.
• 2 cups heavy cream, the rich finish that makes this soup feel special.

The Exact Process From Start to Finish

1. First, you gotta melt the butter in your pressure cooker on medium heat. This is your flavor base coming alive.
2. Add in the celery, carrots, and onions. Cook ’em until they soften, about 5 to 6 minutes. You’ll smell it getting good real quick.
3. Stir in garlic and cook just one more minute so it doesn’t burn but gets that nice scent.
4. Sprinkle flour over veggies and stir to coat. Let it cook for 1 to 2 minutes. This thickens the soup when you add broth.
5. Slowly whisk chicken broth in, stirring non-stop so you don’t get lumps. Then toss in your chopped chicken and bring everything to a simmer.
6. Add gnocchi, close the lid tight, and secure your float valve. Let it cook under pressure for about 5 minutes. Use quick release after for the best texture.
7. Finally, reduce heat, stir in heavy cream and fresh spinach with thyme. Let it warm through for about 5 minutes before you season with salt and pepper. That’s it, you ready to eat!

Time Savers That Actually Work

• Use pre-chopped veggies or frozen mixes to skip the slicing and dicing.
• Cook chicken ahead of time or grab a rotisserie chicken to save cooking minutes.
• Grab store-bought gnocchi—you don’t wanna make your own when you’re hungry.
• Prep your broth and cream measured out in advance so you just dump and go.

What It Tastes Like Fresh From the Pot

You gonna love the way the soup hits your taste buds. It’s rich and creamy but still kinda light with that fresh spinach and thyme shredding through. Every bite feels cozy and filling without being heavy.

The chicken chunks soak up all the flavors and gnocchi are soft yet still kinda springy—like they know they’re the star of the show. The buttery veggie mix makes the soup feel hearty and warm, perfect for curling up on the couch.

Even when you first open the lid and the valve hisses, you can smell that garlic and onion combo drifting out. It’s exactly the type of comfort food that makes you wanna sit down and slow down for a bit.

Your Leftover Strategy Guide

• Cool your soup completely before putting it in airtight containers—this keeps flavors fresh and stops it from spoiling.
• Store leftovers in the fridge for up to 3 days. Gnocchi can get a bit soft, but it still tastes great.
• If you want longer storage, freeze the soup without cream; add cream fresh when you reheat.
• Reheat gently on the stove with slow release heat to avoid breaking down the gnocchi too much.

The FAQ Section You Actually Need

• Can I use dried thyme instead of fresh? Yeah, just go with about a teaspoon of dried thyme instead of fresh. It won’t be the exact same but pretty close.
• How long do I do the quick release? Quick release is just flipping the valve to vent after pressure build. It takes a minute or two for the hiss and float valve to drop.
• Can I make this soup vegan? You could try swapping chicken for mushrooms and using plant-based cream, but it won’t taste exactly like the original.
• What if I don’t have gnocchi? You can use small pasta shapes or diced potatoes as a substitute. Cooking times might differ a little.
• How thick should the soup be? It’s got a nice balance—not too runny and not too thick. Think creamy and a bit hearty from the flour and cream.
• Can I freeze the whole soup with cream in it? Freezing with cream might cause it to split, so best to add cream fresh after thawing and reheating.

For more comforting and easy recipes featuring chicken or comfort food, check out our Delicious Enchilada Pasta or try some Cheesy Taco Sticks that your family will love. You might also enjoy exploring Garlic Mushroom Pasta for a hearty vegetarian option.

Bring these recipes together for great meal plans and flavorful dinners made simple!

Copycat Olive Garden Chicken Gnocchi Soup

This pressure cooker version of the classic Olive Garden chicken gnocchi soup is rich, creamy, and comforting with tender chicken, fluffy potato gnocchi, and fresh vegetables — perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 10 servings

Calories 288 kcal

Equipment

• 1 Pressure cooker Electric with sauté & pressure modes

Ingredients

  

Soup Ingredients

• 4 tablespoons Butter
• 1 cup Celery chopped or shredded
• 1 cup Carrots shredded or chopped
• 1 Sweet onion medium, finely chopped
• 4 cloves Garlic minced
• ¼ cup Flour
• 4 cups Chicken broth
• 1 pound Cooked chicken breast diced
• 1 package Potato gnocchi 16 ounces
• 2 cups Heavy cream
• 3 cups Spinach
• 1 tablespoon Fresh thyme leaves
• Salt & pepper to taste

Instructions

 

Instructions

• Melt the butter in your pressure cooker on medium heat.
• Add celery, carrots, and onions. Cook until softened, around 5–6 minutes.
• Stir in garlic and cook for 1 minute.
• Sprinkle with flour and stir to coat vegetables. Cook for 1–2 minutes.
• Slowly whisk in chicken broth while stirring. Add chopped chicken and bring to simmer.
• Add gnocchi, close lid, set valve to sealed, and pressure cook for 5 minutes. Use quick release.
• Reduce heat, stir in heavy cream, spinach, and thyme.
• Let soup warm for 5 more minutes until spinach is wilted.
• Season with salt and pepper to taste.
• Serve hot and enjoy!

Notes

One serving is about 2 cups. For best results, use fresh spinach and real cream. To store leftovers, refrigerate for up to 3 days or freeze without cream. Reheat gently and add cream after reheating to maintain texture.