A copycat version of Olive Garden's creamy gnocchi soup. It's oh-so good!
Ingredients
- margarine: 0.5 cup
- onion: 0.75 cup (finely chopped)
- celery: 0.75 cup (finely chopped)
- finely grated carrot: 0.5 cup
- ½ teaspoons minced garlic: 1 piece
- all-purpose flour: 0.33333 cup
- chicken broth: 4 cups
- half-and-half: 0.75 cup
- milk: 0.75 cup
- Potato gnocchi: 1 pack (16 ounce pack)
- ½ cups chopped cooked chicken: 1 piece
- fresh spinach: 0.75 cup (shredded)
- rosemary: 0.5 tsp (dried)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
-
Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
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Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.
