Copycat Olive Garden's Chicken Gnocchi Soup:

• 1 tbsp olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 2 clove garlic, minced
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 4 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper
• 1 cup fresh spinach, chopped
• 16 oz potato gnocchi
• 1 cup half-and-half
• 1/2 cup grated Parmesan cheese

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion, celery, and carrot. Cook for 5-7 minutes, or until the vegetables are softened.

3. 3

   Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Pour in the chicken broth and bring the mixture to a simmer.

5. 5

   Add the shredded chicken, dried thyme, dried parsley, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.

6. 6

   Meanwhile, cook the potato gnocchi according to the package instructions. Drain and set aside.

7. 7

   Add the chopped spinach to the pot and stir until wilted.

8. 8

   Pour in the half-and-half and add the cooked gnocchi.

9. 9

   Simmer for an additional 5-7 minutes.

10. 10

    Stir in the grated Parmesan cheese until melted and well combined.

11. 11

    Taste and adjust seasoning as needed.

12. 12

    Serve the soup hot, garnished with additional Parmesan cheese if desired.

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