Olive Garden Chicken Gnocchi Soup



– 6 strips, bacon, cut into small pieces – 2 tablespoons reserved bacon grease – 1 medium yellow onion, diced (about 1 cup) – 1 cup chopped carrots – 2 tsp. minced garlic – 1 (32 oz.) carton, chicken broth (4 cups) – 16 oz. pre-cooked, shredded, rotisserie chicken – 1 cup half and half (heavy cream or whole milk can also be used) – 1 tsp. Italian seasoning – 1/2 tsp. garlic salt – 1/2 tsp. ground pepper – 1 (16 oz.) pkg, potato gnocchi – 3 cups fresh baby spinach – Fresh grated Parmesan cheese for serving


Step 1

In a large Dutch oven or stock pot, cook the bacon pieces to a crisp texture. Transfer the bacon to paper towels. Leave about 2 tablespoons of the bacon grease in the bottom of the Dutch oven.

Step 2

On medium-high heat, add the onion and carrots. Saute for 5-6 minutes. Add in the garlic and cook for 1 more minute.

Step 3

To the vegetables, add the chicken broth, chicken, Italian seasoning, garlic salt and pepper. Bring the mixture to a low simmer, and cook for 5 minutes.

Step 4

Add in the gnocchi, half and half, bacon and spinach and simmer for another 5 minutes.

Step 5

Ladle into bowls and serve with fresh ground pepper and/or fresh grated Parmesan cheese.