Olive Garden’s Gnocchi Soup

Ingredients

3-4 boneless skinless chicken breasts - cooked and diced

1 stalk of celery - chopped

½ white onion - diced

2 teaspoons minced garlic

½ cup shredded carrots

1 tablespoon olive oil

4 cups low sodium chicken broth

salt and pepper - to taste

1 teaspoon thyme

16 ounces potato gnocchi

2 cups half and half - see not

1 cup fresh spinach - roughly chopped

Directions

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.