Nothing gets us more excited than finding a simple recipe that copycats one of our favorite restaurant menu dishes. Now that the weather is cooling off, we’ve been in full-fledged soup mode and this recipe for Olive Garden’s Chicken Gnocchi Soup is everything that a great soup should be.
With the help of rotisserie chicken and pre-made gnocchi, this heart-warming dish can be on the table in 30 minutes. If you want to make it even easier on yourself, purchase pre-chopped veggies and carrots. The result will still be as amazing. The Country Rebel Kitchen crew enjoys this soup served alongside crackers or a loaf of fresh homemade bread. Some of us add a hearty handful of shredded cheddar cheese or a heaping spoonful of sour cream.
No matter how you decide to indulge, you will be pleasantly surprised that a soup so simple can be so darn tasty.
30-MINUTE OLIVE GARDEN CHICKEN GNOCCHI SOUP
2 Tablespoons olive oil
1 white onion, diced
1 cup shredded carrots
4 cloves minced garlic
4 cups chopped rotisserie chicken
2 – 32 oz. cartons low-sodium chicken broth (8 cups)
2 teaspoons thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
32 ounces potato gnocchi
4 cups half and half
4 cups fresh baby spinach, chopped
In a large stock pot over medium heat, heat the olive oil. Stir in onions, carrots and garlic and saute until onions are tender and translucent.
Add chicken, broth, thyme, salt and pepper and bring to a boil. Add gnocchi and return to a boil. Reduce heat to a simmer and cook for 10 minutes. Stir in half and half and spinach and cook for another 5 minutes or until spinach is wilted and soup is heated through. Serve and enjoy!
NOTE: If you’re calorie-conscious, swap out the half and half with a lighter alternative live 1% milk, skim milk or even coconut milk.