Olive Gardens Chicken Gnocchi Soup

We have always ordered the zuppa toscana soup at Olive Garden because it is one of our absolute favorite soups of all time. However, we make it at home a lot, so a couple of trips ago my hubby decided to switch it up and try the chicken gnocchi soup instead. To say we were blown away with how yummy it was would be a little bit of an understatement. Little pillows of love is the only way I can adequately describe those delicious gnocchi bathed in creamy, herby sauce with chunks of chicken, shredded carrot and chopped spinach. Obviously we had to try and recreate it at home.

I wasn't sure how store bought gnocchi would taste, but it works perfectly and makes this a super fast dinner to get on the table. We have made this several times now, (my daughter asks me to make it frequently so she can take it for lunch during the week), and after making several seasoning and chicken broth adjustments, we have reached soup perfection. Need a quick meal in about 30 minutes? Make a pot of this and serve it up with some crusty bread or bread sticks. It's beyond delicious!

Ingredients:
1 Tbsp extra virgin olive oil
2 Tbsp butter
1/2 onion, finely diced
2 tsp minced garlic
1 cup shredded carrots
1/4 cup flour
6-1/2 cups chicken broth
2-3 cups chopped rotisserie chicken
1 tsp thyme
1/2 tsp rosemary
1 tsp salt
1/2 tsp black pepper
1 cup chopped fresh spinach
16oz gnocchi, (found in the pasta aisle)
1 cup heavy cream

In a non-stick stock pot, melt butter and olive oil together. Add onions and garlic and cook over medium high heat for 2-3 minutes. Add shredded carrot and cook for an additional 2-3 minutes. Sprinkle in the flour and cook for 2 minutes.

Add the broth, chopped chicken, thyme, rosemary, salt and pepper. Bring the mixture to a boil then reduce the heat to medium and let simmer for 15 minutes.

Add chopped spinach and gnocchi. Return to simmer for 5 minutes.

Drizzle in heavy cream then return to simmer and serve!

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