OLIVE GARDEN GNOCCHI SOUP RECIPE RECIPES

COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE | TOP ...

Copycat Olive Garden Zuppa Toscana Soup Recipe | Top ... image

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here! Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Ingredients

Nutrition Facts : Calories 170 calories

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP - KITCHN

Copycat Olive Garden Chicken Gnocchi Soup - Kitchn image

This copycat Olive Garden chicken gnocchi soup has everything from the creamy broth to the pillowy gnocchi, chicken, and vegetables.

Provided by Kelli Foster

Categories Pasta dish Soup Main dish Lunch Dinner Poultry dish Noodles

Total Time 1500S

Prep Time 600S

Cook Time 900S

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large yellow onion, chopped
1 cup shredded carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth (32 ounces)
2 cups cooked, shredded chicken
1 tablespoon fresh thyme leaves
1 pound refrigerated potato gnocchi (not frozen)
1 (5-ounce) bag baby spinach
1 1/2 cups half-and-half

Steps:

Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.
Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.

Nutrition Facts : SaturatedFatContent 7.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 34.0 g, SugarContent 5.6 g, ServingSize Serves 6, ProteinContent 18.4 g, FatContent 22.5 g, Calories 405 cal, SodiumContent 764.0 mg, FiberContent 3.7 g, CholesterolContent 0 mg

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In a large pot over medium-low heat, melt butter. Add onion, celery and carrot, and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 30 seconds to 1 minute. Pour in chicken stock and deglaze (making sure to scrape the bottom of the pan to release any caramelized bits). Add thyme sprigs and bring to a boil. Reduce heat to a simmer, and cook for 20 minutes, allowing the flavors to develop. Stir in half and half, and bring the mixture to a boil again. Remove thyme sprigs. Season to taste with salt and pepper. Add chicken and gnocchi, reduce the heat to medium-low, and cook gnocchi according to the time on the package, or until just tender/firm. Add spinach and cook until just wilted. Ladle into bowls and serve.

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In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

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In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

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