Copycat Olive Garden Chicken Gnocchi Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, shredded
• 2 cloves garlic, minced
• 1 lb cooked chicken breast, shredded or diced
• 4 cups chicken broth
• 1 cup half-and-half or heavy cream
• 1 cup spinach, chopped
• 1 package potato gnocchi (about 16 ounces)
• Salt and pepper, to taste
• 1/2 teaspoon thyme (optional)
• 1/4 teaspoon Italian seasoning (optional)

Instructions

1. Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add onion, celery, and garlic, and cook until softened (about 5 minutes).
2. Add Carrots and Chicken: Add the shredded carrots and cooked chicken to the pot, stirring well.
3. Add Broth and Seasonings: Pour in the chicken broth, thyme, and Italian seasoning, and bring to a gentle boil.
4. Add Gnocchi: Reduce heat, add gnocchi, and let cook for 3-4 minutes until the gnocchi floats to the top and is tender.
5. Add Cream and Spinach: Stir in half-and-half (or cream) and spinach. Allow soup to simmer for another 3-5 minutes, until spinach wilts and soup is warmed through.
6. Season and Serve: Taste and adjust with salt and pepper as needed. Serve hot with crusty bread or salad on the side.