This slow cooker chicken gnocchi soup is a cozy Olive Garden copycat made easy with rotisserie chicken and a creamy Parmesan sauce.
My family loves Olive Garden so much that we probably know the menu by heart, and their chicken gnocchi soup is hands down our most requested order. So last year when we were all craving it during a terrible storm and I didn't want to risk going out just to satisfy our cravings, I decided to try making a copycat version at home using my slow cooker.
The challenge was recreating that creamy, herb-scented broth and those pillowy gnocchi without any of the restaurant chef's techniques. Using rotisserie chicken was a smart move because it adds that same seasoned depth we love at Olive Garden, plus it saves hours of cooking time. What really made the difference was when I started making a proper roux... I couldn't believe I hadn't tried that technique sooner.
This soup has become one of our stormy weather recipes because it fills the house with the most incredible smell while it's cooking. I usually get everything started in the morning, and by dinner time, we basically have Olive Garden chicken gnocchi soup at home. My kids enjoy watching the gnocchi puff up in the last 30 minutes of cooking.
The first time I served this, I didn't tell my husband, and he was torn between believing it's a takeout or a homemade version but after a few spoonfuls, he said it was better than the original because of how thick and seasoned the soup is. My kids were amazed that we had a big pot of "restaurant soup" at home, I don't think they ever realized that I made it while they were busy playing. When they finally figured it out, they kept requesting that I make it again and that's when I knew I'd nailed the copycat recipe.
Ingredients
The secret to making this stew an easy weeknight meal is using rotisserie chicken. It adds seasoned depth and tender bites to the soup. I tried using plain boiled chicken once and it tasted bland, but rotisserie chicken keeps its flavor and stays moist even after hours in the slow cooker.
The other main ingredient here is potato gnocchi. I love using them so much more than regular pasta, which tends to go mushy and fall apart in soups! Gnocchi is the heart of the dish, giving it a chewy, pillowy bite. Fresh gnocchi stay soft and cook faster, while dried gnocchi take longer and are more suitable for the slow cooker.
See the recipe card for exact quantities.
Step-by-step Instructions
This slow cooker chicken gnocchi soup is creamy, hearty, and easy to put together with simple steps. Using rotisserie chicken, fresh gnocchi, and a rich cream base, it’s a make-at-home version of the restaurant favorite.
Sauté the Aromatics
Heat a skillet over medium heat and add a drizzle of olive oil. Add the diced onion, carrots, celery, and garlic. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften and the onion turns slightly translucent. This step helps bring out their flavor before they go into the slow cooker.
Add to the Slow Cooker
Transfer the sautéed vegetables to the slow cooker. Pour in the chicken broth and add thyme, rosemary, oregano, and crushed red pepper flakes if you want a bit of heat. Give everything a quick stir so the seasonings start blending into the broth.
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Cook the Base
Cover the slow cooker and cook on LOW for 3 to 4 hours so the flavors meld together, or on HIGH for 1½ to 2 hours if you want it ready sooner.
Add the Chicken
About 30 minutes before serving, stir in the shredded rotisserie chicken. Let it warm through and soak up the seasoned broth.
Make the Cream Base
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk for 1 to 2 minutes to form a roux, cooking off the raw flour taste. Slowly whisk in the milk and cream a little at a time, stirring constantly until the mixture thickens, about 3 to 5 minutes. Remove from heat and stir in Parmesan cheese until it melts into the sauce.
Combine Everything
Pour the cream mixture into the slow cooker and stir well. Add the gnocchi and chopped spinach, then cover and cook on HIGH for another 20 to 30 minutes, until the gnocchi are tender and the spinach wilts.
Season and Serve
Taste the soup and add salt and pepper as needed. Serve hot with extra Parmesan cheese sprinkled on top and slices of crusty bread on the side.
Storage
Let the soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to 3 days, the gnocchi will continue to soften but the flavor deepens. For longer storage, freeze without the gnocchi for up to 2 months, then add fresh gnocchi when reheating. To reheat, warm on the stove over low heat, stirring often, and add a splash of milk or broth if the soup has thickened too much.
Top Tips for Slow Cooker Chicken Gnocchi Soup
Add gnocchi at the end: Putting the gnocchi in too early makes them mushy. Add them during the last 20–30 minutes for the right texture.
Use rotisserie chicken: It saves time and adds more flavor than plain boiled chicken, keeping the soup rich without extra work.
Freeze smart: If you plan to freeze the soup, leave out the gnocchi and spinach because they don’t reheat well. Add fresh ones when you reheat for the best results.
Recipe
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Slow Cooker Olive Garden Copycat Chicken Gnocchi Soup
Equipment
Ingredients
- 3 cups shredded rotisserie chicken skin removed
- 4 cups low-sodium chicken broth
- 1 ½ cups whole milk or half-and-half
- 1 cup heavy cream
- 2 cups baby spinach roughly chopped
- 2 cups mini potato gnocchi fresh or frozen
- 2 medium carrots diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- ¼ cup grated Parmesan cheese plus extra for serving
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
Instructions
- In a skillet over medium heat, add a drizzle of olive oil and sauté the onion, carrots, celery, and garlic until softened (about 4–5 minutes).
- Transfer the sautéed veggies to the slow cooker. Add chicken broth, thyme, rosemary, oregano, and crushed red pepper flakes.
- Cover and cook on LOW for 3–4 hours to let the flavors meld (or on HIGH for 1.5–2 hours).
- About 30 minutes before serving, stir in the shredded rotisserie chicken.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and cream, stirring constantly until the mixture thickens (about 3–5 minutes). Remove from heat and stir in Parmesan cheese until melted and smooth.
- Stir the cream mixture into the slow cooker. Add the chopped spinach and gnocchi. Cover and cook on HIGH for an additional 20–30 minutes, until the gnocchi are tender and the spinach is wilted.
- Taste and adjust seasoning with salt and pepper. Serve hot with extra Parmesan cheese and crusty bread.
