Olive Garden Chicken Gnocchi Soup Recipe Made Lighter
This soup is thick and hearty and much richer tasting than you'd expect from a lightened up soup. If you prefer a less thick soup, add more chicken broth. Vacuum-sealed packages of gnocchi are usually in the pasta aisle of the grocery store.
4cupschicken broth (I used jarred Better Than Bouillon to make mine)
4cupswater
1package(16 to 18 ounces) potato gnocchi (I used DeCecco brand)
Salt and pepper to taste
⅛teaspoonground nutmeg
1cupfat-free half-and-half
2cupschopped cooked chicken breast (I used rotisserie chicken)
2cupschopped fresh spinach
Instructions
Add the olive oil to a large soup pot set over medium heat. Add the carrots, onion and celery. Cook, stirring often until the vegetables begin to soften, about 3 minutes. Add the garlic and stir 1 minute more.
Whisk together the cornstarch and chicken broth. Add to the pot, along with the water.
Allow the mixture to come to a boil and then add the gnocchi.
Reduce the heat to a gentle simmer and stir in the salt, pepper and nutmeg. Simmer for 10 minutes.
Add the half-and-half, chicken and spinach and simmer 10 minutes more, until thickened.
Season to taste with additional salt and pepper, if desired.
Recipe Notes
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)5*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Olive Garden Chicken Gnocchi Soup Recipe Made Lighter
Amount Per Serving (1 -½ cups)
Calories 225Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 25g8%
Fiber 1g4%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.