Can I freeze this chicken gnocchi soup?

Oh honey, I wish! But creamy soups like this don't freeze well – the dairy tends to separate when thawed, and the gnocchi turn to mush. Trust me, I learned this the hard way after ruining a beautiful batch. Your best bet is enjoying it fresh or keeping leftovers in the fridge for up to 3 days. If you must freeze, leave out the cream and gnocchi, then add fresh when reheating!

How can I make this soup lighter?

Want that creamy comfort without all the richness? I feel you! Swap the heavy cream for half-and-half or whole milk – still creamy, just a touch lighter. You can also decrease the amount (try ⅔ cup instead of 1 full cup). For extra lightening, I sometimes add a spoonful of light cream cheese instead – it gives that velvety texture with less fat. The soup will still taste amazing, promise!

Can I use fresh gnocchi instead of shelf-stable?

Absolutely! Fresh gnocchi from the refrigerated section work beautifully – just adjust your cook time since they're often more delicate. Start checking them after just 1-2 minutes rather than the usual 3. They're done when they float (my grandma's foolproof test!). Bonus: fresh gnocchi sometimes make this copycat Olive Garden soup taste even more authentic!

What's the best way to thicken the soup if it's too thin?

Oops – did yours turn out more brothy than creamy? No worries! Make a quick slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering soup. It'll thicken up in minutes. Or for richer flavor, mash a few potato gnocchi against the side of the pot – their starch works like magic!

Can I prepare this soup ahead of time?

You sure can – with one smart trick! Cook everything except the gnocchi and cream, then refrigerate the base up to 2 days. When ready to serve, reheat the broth, add gnocchi to cook, then stir in cream. This keeps the textures perfect – no mushy gnocchi or separated cream. It's my go-to move for easy meal planning during busy weeks!

Creamy Olive Garden Chicken Gnocchi Soup in 30 Minutes

Name: Olive Garden Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 cup diced onion; 1 cup diced carrots; 1 cup diced celery; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 cups cooked rotisserie chicken, shredded; 16 oz potato gnocchi; 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper to taste

Olive Garden Chicken Gnocchi Soup

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A creamy, comforting copycat soup with tender chicken, pillowy gnocchi, and veggies, perfect for weeknights.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Low Lactose

Ingredients

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2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups cooked rotisserie chicken, shredded
16 oz potato gnocchi
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in garlic and cook for 1 minute.
Pour in chicken broth and bring to a simmer.
Add gnocchi and cook until they float, about 3 minutes.
Stir in heavy cream, chicken, thyme, and parsley.
Simmer for 5 minutes. Season with salt and pepper.
Serve warm.

Notes

Use rotisserie chicken for a quick meal.
Add spinach for extra greens.
Pair with gluten-free meal delivery for a balanced diet.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/olive-garden-chicken-gnocchi-soup-recipe/