Olive Garden Chicken Gnocchi Soup Recipe Instant Pot: Creamy Copycat With Spinach

This creamy copycat version brings Olive Garden’s beloved soup into your kitchen with minimal effort. The Instant Pot adapts the restaurant classic perfectly, locking in rich flavors while tenderizing the chicken.

You’ll achieve that signature velvety broth with pillowy gnocchi and fresh spinach in a fraction of the time. Every spoonful delivers the same comforting taste you’d expect from the original.

Ingredients for Olive Garden Chicken Gnocchi Soup Recipe Instant Pot

Pantry staples plus a few fresh picks bring this comforting copycat to life effortlessly.

[recipeingredientscaler]

The chicken is key—boneless, skinless breasts stay tender under pressure. I grab mine from Costco for bulk savings, but any grocery store will do. For the gnocchi, look for the shelf-stable kind in the pasta aisle (the refrigerated stuff can fall apart). Fresh spinach in the clamshell container is my go-to—pre-washed, no wilting, and the stems are already trimmed (worth the extra minute to check the date).

No heavy cream? Whole milk plus a splash of melted butter works in a pinch (less rich but still creamy). Swap dried herbs for fresh at one-third the amount—fresh thyme and basil add brightness. The Parmesan can be pre-grated if you’re short on time (just expect a slightly grainier texture). For extra depth, add a pinch of nutmeg—it’s in the original Olive Garden version.

This soup reheats beautifully—actually tastes better the next day. Keeps 4-5 days in the fridge (gnocchi will plump a bit more). Freeze without the spinach for up to 3 months. Add fresh spinach when reheating.

Step-by-Step Instructions for Creamy Chicken Gnocchi Soup

Here’s my tested method that delivers that signature Olive Garden richness in your Instant Pot.

Step 1: Sauté Aromatics and Build the Roux

Set your Instant Pot to the Sauté function on Normal heat. Melt the 0.5 cup Unsalted Butter and add the finely diced 1 whole Yellow Onion. Cook for 3-4 minutes until the onion turns translucent and just begins to soften.

Add the minced 4 cloves Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Basil. Stir constantly for 30 seconds until fragrant—this prevents the garlic from burning. Sprinkle in the 0.25 cup All-Purpose Flour and whisk continuously for 1-2 minutes until the mixture forms a light golden roux.

Step 2: Deglaze and Pressure Cook the Base

Pour in the 4 cups Chicken Broth while whisking to prevent lumps. Scrape the bottom of the pot thoroughly to release all those flavorful browned bits. Add the diced 1 lb Boneless Skinless Chicken Breast, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. This builds deep flavor while keeping the chicken tender. The cook time starts once the pot reaches full pressure, which usually takes 10-15 minutes.

Step 3: Release Pressure and Add Dairy

Allow a natural pressure release for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure. Open the lid and set the Instant Pot back to Sauté on Low heat.

Stir in the 1 cup Heavy Cream and 1 cup Whole Milk. This is where the magic happens—the cream creates that luxurious texture. Let it warm through for 2-3 minutes, but don’t let it boil or the dairy may curdle.

Step 4: Add Gnocchi and Spinach to Finish

Gently fold in the 1 package Potato Gnocchi and 4 cups Fresh Spinach. The gnocchi will plump up as it absorbs the hot liquid, while the spinach wilts in just 2-3 minutes. Stir occasionally to prevent sticking.

When the soup thickens slightly and the gnocchi are tender, stir in the 0.5 cup Grated Parmesan Cheese until fully melted. Taste and adjust seasoning if needed. The soup should be creamy, with visible swirls of cheese and tender chicken pieces.

Perfect Pairings for olive garden chicken gnocchi soup recipe instant pot

Bread Pairings

I love serving this with warm garlic bread from my local bakery—just brush a baguette with garlic butter and toast for 2-3 minutes at 375°F. The crisp texture contrasts beautifully with the creamy soup. 🥖

Salad Complements

A simple Caesar salad with Parmesan crisps adds freshness without overpowering the dish. I use Romaine hearts and Cardini’s dressing for that classic Olive Garden touch. The acidity cuts through the richness perfectly.

Wine Choices

For white wine lovers, a buttery Chardonnay from California pairs wonderfully. I recommend Kendall-Jackson Vintner’s Reserve—its vanilla notes complement the creamy broth. A crisp Pinot Grigio works too if you prefer something lighter. 🍷

Beer Options

A light Italian lager like Peroni or Moretti cleanses your palate between spoonfuls. For craft beer fans, a wheat beer with citrus notes provides an interesting contrast to the rich soup.

Dessert Finish

End with a tiramisu from your favorite Italian spot. The coffee flavors balance the meal beautifully. I like to make mine the night before so the flavors meld together by dinner.

Frequently Asked Questions