Lightened Up Chicken Gnocchi Soup
Prep time
Cook time
Total time
A lightened up version of the Olive Garden classic!
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
  • 1 Tbsp. bacon grease or olive oil
  • 1 white onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, peeled and minced
  • A few sprigs of fresh thyme and rosemary, (alternatively you could use 1 Tbsp. dried poultry seasoning)
  • ½ tsp dried basil
  • Salt & pepper
  • 2 quarts of chicken stock
  • 1- 5oz can evaporated milk
  • 1- 12oz package of gnocchi
  • 3 cups chopped fresh spinach
  • 2 cups shredded, cooked chicken, (I used rotisserie chicken)
  • Grated parmesan cheese for serving
  1. In a large dutch oven or pot heat oil over medium heat.
  2. Add the onions, carrots, and celery, and cook for 5 minutes.
  3. Stir and add the garlic and seasonings. Sprinkle with a pinch of salt and pepper and let cook one more minute.
  4. Pour in the chicken stock and evaporated milk, stir, and raise the heat until it comes to a boil.
  5. Once the soup is at a boil, add the gnocchi and cook according to package instructions, (probably around 3 minutes).
  6. Lower the heat to low and stir in the spinach and cooked chicken. Let the spinach wilt and the chicken warm through, which will take about two more minutes.
  7. Serve warm with parmesan cheese and crusty bread.
Recipe by Ally's Cooking at