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.
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.