Copycat Olive Garden Chicken Gnocchi Soup

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

INSTRUCTIONS

1. 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.
2. 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.

This article and recipe adapted from this site