Name: Pheasant Olive Garden Gnocchi Soup Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 1 pound boneless skinless pheasant breast, cut into small pieces; salt and black pepper; 2 Tablespoons olive oil; 1 cup yellow onion, chopped; 3 celery stalks, chopped; 1 cup carrots, chopped; 1 tbsp minced garlic; 1 tbsp dried rosemary; 2 tsp dried thyme; 1 tsp celery salt; 5 cups chicken broth; 1/4 cup cornstarch dissolved in 1/2 cup water; 3/4 cup heavy whipping cream; 1 1 lb. package store-bought potato gnocci; 3 cups fresh baby spinach, chopped

This simple homemade Pheasant Olive Garden Gnocchi Soup Recipe is my twist on a Chicken Gnocchi Soup we once had at OIive Garden. It's a perfect way to warm up on a weeknight during this soup season.

Pheasant Olive Garden Gnocchi Soup by Jeff Benda

When the snow piles high in Fargo and the temperatures plummet, there’s nothing better than a warm, hearty soup to bring the family together. If you’re like me, a busy parent juggling dinner plans and a to-do list that never ends, this homemade pheasant soup recipe is exactly what you need. It’s comforting, flavorful, and ready in only 30 minutes - a winter lifesaver! Plus, it’s a fun way to give pheasant a starring role in a dish everyone will love.

A New Take On A Familiar Favorite

We’ve all indulged in Olive Garden’s famous chicken gnocchi soup, but my wild game version brings something special to the table: tender pieces of pheasant. If you’re a hunter or just lucky enough to have some pheasant in your freezer, this homemade pheasant soup is a great choice for dinner tonight.

It’s filled with potato gnocchi, tender pieces of pheasant breast, and fresh colorful veggies like spinach and carrot. Everything comes together in a rich and creamy broth for a cozy, super easy, and satisfying homemade pheasant soup.

What Does Pheasant Taste Like?

Ring-necked pheasants are lean birds that tend to dry out quickly, so they deserve extra care during cooking. The flavor of pheasant is comparable to chicken with varying amounts of gaminess depending on how long the bird is aged.

I like to tease my hunting buddies and insist I only shoot pheasants in the head because it’s preferable when hanging these “ditch parrots” to improve their flavor and tenderness. If you aren’t a crack shot like myself and the BBs go through the stomach or intestines, it can contaminate the meat. The pheasant ends up unsuitable for hanging.

Refrigeration is important in controlling food safety risks associated with meat, so it’s very important to keep your birds at or just below 40 degrees F. Even if I am able to hang a pheasant to age and tenderize for a few days at my favorite temperature of 40 degrees F, I still like to go over the pheasant breasts with a Jaccard meat tenderizer. Anyone who knows me has heard my praises for this great kitchen gadget I use to tenderize everything from big game to waterfowl to upland birds.

Olive Garden Chicken Gnocchi Soup

A quick search of Pinterest reveals thousands of Olive Garden copycat recipes - from their Italian salad dressing to their toasted ravioli. The Olive Garden chicken gnocchi soup is one of the most popular. Why are so many people recreating these dishes at home?

First of all, it’s more budget-friendly to eat at home.
Second, you can make as much as you want for leftovers.
Third, you don’t have to take your children out to eat. Let’s face it, taking your young kids out to eat is a big gamble. And sometimes you’re just not in the mood to test your luck.

If you are looking for another great homemade soup, check out my homemade Zuppa Toscana with Italian venison sausage or my grouse and wild rice soup recipe.

Pheasant For Weeknight Dinners

After a long day of work, it’s not always easy to face your kitchen and whip up dinner. But I hope this pheasant gnocchi soup recipe and my other pheasant recipes will give you the inspiration and motivation you need to get excited about cooking every night.

Pheasant Olive Garden Gnocchi Soup Recipe

How To Make This Gnocchi Soup Recipe

Step 1: Prep Your Pheasant
Season the pheasant breast with salt and black pepper. Set it aside to let the flavors sink in while you prep the vegetables.

Step 2: Sauté the Vegetables
Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add the onion, celery, and carrot. Sauté for 4 minutes, stirring often. The vegetables should start to soften and smell amazing.

Step 3: Add the Pheasant and Aromatics
Toss in the pheasant pieces, minced garlic, rosemary, thyme, and celery salt. Stir everything together and sauté for another 3 minutes. The pheasant will begin to brown, and the herbs will release their fragrance.

Step 4: Simmer the Broth
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 8 minutes. This gives the pheasant time to cook through and infuse the broth with flavor.

Step 5: Thicken the Soup
Stir in the cornstarch and water mixture. Let it simmer for 2 minutes, stirring occasionally, until the soup thickens slightly.

Step 6: Add Cream and Gnocchi
Pour in the heavy whipping cream and add the gnocchi. Cook over medium heat for another 5 minutes, stirring occasionally. The soup will thicken, and the gnocchi will soften beautifully.

Step 7: Finish the Gnocchi Soup Recipe with Spinach
Finally, add the chopped baby spinach. Stir until it wilts into the soup. If the soup feels too thick, add an extra ½ cup of water. Taste and adjust the seasoning with more salt and pepper if needed.

Step 8: Serve and Enjoy
Ladle the soup into bowls and serve it hot. Pair it with crusty bread or a simple green salad for a complete meal.

Pheasant Olive Garden Gnocchi Soup Recipe by Jeff Benda

Upland Bird Hunting in North Dakota

The beauty of upland bird hunting in North Dakota lies in its simplicity. It’s a walk with a shotgun. Your goal is to frighten a ground-dwelling bird into flight, so you can shoot at its green head with a distinctive red wattle. Even if you don’t find anything, you’ve had a nice walk in the fresh air. When you do find these upland birds, the jolt of excitement you feel as a hidden bird blasts off at your feet is only matched by the tasty reward of a pheasant on your kitchen table.

If you are headed our way for North Dakota pheasant season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

More Pheasant Recipes

If you are looking for more great ways to use pheasant in your diet, be sure and check out my Pheasant Florentine and Fried Pheasant Tenders and Pheasant Fritters and Pheasant Pot Pie and Buffalo Pheasant Dip.

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DID YOU MAKE THIS RECIPE?

If you make this Pheasant Olive Garden Gnocchi Soup Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

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Pheasant Olive Garden Gnocchi Soup Recipe

This simple Pheasant Olive Garden Gnocchi Soup Recipe is my twist on a Chicken Gnocchi Soup we once had at OIive Garden. It's a perfect way to warm up on a weeknight during this soup season!

4.90 from 29 votes

Print Rate

Course: Main Course, Soup

Cuisine: American

Keyword: 30-minute meals, dinner, gnocchi, pheasant, quick and easy, soups, stews, and chili, upland bird recipes

Prep Time: 8

Cook Time: 22

Total Time: 30

Servings: servings

Author: Jeff Benda

Ingredients

1 pound boneless skinless pheasant breast, cut into small pieces
salt and black pepper
2 Tablespoons olive oil
1 cup yellow onion, chopped
3 celery stalks, chopped
1 cup carrots, chopped
1 tablespoon minced garlic
1 tablespoon dried rosemary
2 teaspoon dried thyme
1 teaspoon celery salt
5 cups chicken broth
¼ cup cornstarch dissolved in ½ cup water
¾ cup heavy whipping cream
1 1 lb. package store-bought potato gnocci
3 cups fresh baby spinach, chopped

Instructions

Season the pheasant breast with salt and pepper and set aside.
Over medium-high heat, add olive oil, onion, celery, and carrot to a 6-quart Dutch oven. Sauté for 4 minutes, stirring often.
Add pheasant, minced garlic, rosemary, thyme, and celery salt and sauté another 3 minutes.
Add the chicken broth and bring to a boil. Reduce heat and simmer for 8 minutes.
Add the cornstarch and water mixture and simmer 2 minutes.
Add heavy whipping cream, and gnocchi. Stir and cook over medium heat for another 5 minutes until the soup has thickened and the gnocchi has softened.
Add the spinach and stir to combine until wilted.
If the soup is a little too thick at this point, add an additional ½ cup of water and season again with salt and pepper as needed. Be sure to taste and adjust with salt and pepper before serving. It may need more depending on the saltiness of your broth.