Copycat Olive Garden Chicken Gnocchi Soup

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and diced
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 cup carrots, shredded
• 4 cups chicken broth
• 1 cup celery, diced (optional but recommended)
• ½ cup onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups half-and-half (or heavy cream for extra richness)
• 1 pound potato gnocchi (store-bought or homemade)
• 2 cups fresh spinach, chopped
• ¼ cup grated Parmesan cheese (optional, for extra flavor)

Instructions:

1. Sauté the Vegetables:

   • Heat olive oil and butter in a large pot over medium heat.
   • Add onions, celery, and carrots. Cook until softened (about 5 minutes).
   • Stir in garlic and cook for another minute.

2. Add the Broth & Chicken:

   • Pour in the chicken broth, then stir in diced cooked chicken.
   • Add Italian seasoning, salt, and black pepper.

3. Simmer & Cook the Gnocchi:

   • Bring to a gentle simmer.
   • Add gnocchi and cook according to package instructions (usually 3–5 minutes, or until they float).

4. Make It Creamy:

   • Reduce heat to low and stir in half-and-half (or heavy cream).
   • Add fresh spinach and cook for another 2–3 minutes until wilted.

5. Final Touches:

   • Stir in Parmesan cheese (if using) for extra flavor.
   • Taste and adjust seasoning if needed.

6. Serve & Enjoy!

   • Ladle into bowls and serve warm with breadsticks or a side salad.