Easy Copycat Olive Garden Gnocchi Soup
Copycat Olive Garden Vegetable Gnocchi Soup turns pillowy gnocchi into a spot on at home version of the popular soup. This creamy soup features a blend of fresh ingredients to make an indulgent comfort food your family will love. On a cool night, nothing beats a creamy gnocchi soup combined with garlic breadsticks, so make sure to try this soup tonight!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package 16-ounce potato gnocchi
- 2 tablespoons butter
- 1 Teaspoon Italian seasoning
- 1 small yellow onion diced
- 1 stalk celery chopped
- 3 cloves garlic crushed
- 3 cups low sodium Vegetable stock
- 1 cup carrots chopped into small pieces
- 2 strings fresh thyme
- 1 teaspoon salt to taste
- 1/4 teaspoon ground black pepper
- 1-1/2 cup fresh spinach baby spinach or roughly chopped spinach leaves
- 1 cup Heavy cream or 2 cups half and half
Instructions
- 1
First, melt the butter in the Instant Pot using the SAUTE setting.
- 2
Next, add the onions and celery and cook for 2 minutes or until the onions are soft and translucent. When the onions are ready, add the garlic and cook for a minute.
- 3
Next, add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press gently so that gnocchi is under the veggie broth.
- 4
With the ingredients added, switch off the sauté setting.
- 5
Next, secure the lid and set the vent to SEALING. Once sealed, select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute. When the cooking program ends, quickly release the steam.
- 6
Carefully remove the lid.
- 7
Next, choose the SAUTE-low, take out the bay leaf and thyme, and then press the sauté button again.
- 8
Finally, stir in the heavy cream and spinach. Give the spinach a few minutes to wilt, stir, and let the soup simmer for 2 minutes.
- 9
Serve the soup with warm garlic bread sticks or your favorite rolls.