How to make chicken & gnocchi soup


It’s the most wonderful time of the year. It’s soup season y’all! There’s few soups that I don’t enjoy. And when I make soup, there’s leftovers, so no cooking the next day, yay! I’ve discovered a new fav, well a friend shared the recipe, and I’ve now made it twice in the last 2 weeks. Have you ever tried the chicken & gnocchi soup at Olive Garden? If not, you totally should. And if you have, you can easily recreate it at home.

So, here’s the recipe. I followed it mostly, but used pre-cut shredded carrots instead, and didn’t use nutmeg. I’m just not a fan of nutmeg, and I’m lazy, so I didn’t want to slice carrots. I also used baby spinach and didn’t chop it, and it turned out fine. The recipe also calls for a quart of half & half. I didn’t notice so much was needed the first time I made it, and I didn’t have enough. I improvised and used what was left of a carton of heavy cream, milk, and the half & half. That worked out fine too.

I’m looking forward to making this one again. What’s some of your fav soups?

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