Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 30 minutes Total Time: 40 minutes
Yield: 6 servings Category: LUNCH Cuisine: Italian Diet: Gluten-Free, Dairy

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 package (16 oz) gnocchi
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)
Cook Mode Prevent your screen from going dark

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the dried thyme and basil, then pour in the chicken broth. Bring to a boil.
  4. Once boiling, reduce heat to a simmer, and add the shredded chicken and gnocchi. Cook for about 5-7 minutes, until the gnocchi float to the top and are tender.
  5. Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

  1. Be careful not to overcook the gnocchi. Use quality chicken broth for the best flavor.