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
1/8teaspoonground 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.
Notes
Serving size: 1-1/2 cupsWW Points: 4Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)6SmartPoints (Green plan)5SmartPoints (Blue plan)4SmartPoints (Purple plan)5PointsPlus (Old plan)I made this lightened up version of Olive Garden Chicken Gnocchi Soup by cobbling together several different copycat recipes from the internet.The trickiest part was finding the gnocchi. I was able to locate vacuum-sealed packages in the pasta aisle of the second grocery store I visited. But you might also find them in the freezer section.To round out your meal serve with crusty bread or warm bread sticks and tossed salad just like Olive Garden. I definitely plan on serving up this soup again.