This was originally called Creamy Chicken Gnocchi Soup and it was an Olive Garden copycat. But I changed so much that I feel it is my own now.
I was debating between a Zuppa Toscana and this Olive Garden copycat for dinner last night. I decided I wanted to use the gnocchi I got from Imperfect Foods.
I’ve never had the soup at Olive Garden so I have no reference point. Plus I as I mentioned, I changed so much that it’s not the same recipe at all.
Chicken Sausage Gnocchi Soup
- Cooking spray
- 10 ounces True Story Organic Chicken Sausage
- ½ cup onion diced
- ½ cup shredded carrots
- ½ cup green pepper, chopped
- 3 garlic cloves minced
- 1 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 2 ½ cups beef (or veg, or chicken) broth.
- 1 cup whole milk
- 2 cups fresh spinach leaves chopped
- 1 (16 ounce) package potato gnocchi
Prep ingredients as noted (chop, slice veg and sausage).
Spray a large soup pot with cooking spray.
Over medium high heat sauté chicken sausage, onion, green pepper and garlic until tender.
Add the butter and stir veggies until butter is melted.
Add the flour and stir well so that the flour is all incorporated, no white spots showing.
Slowly add the chicken broth and stir or whisk until it starts to thicken.
Add the gnocchi and simmer for about 5 minutes or until gnocchi is cooked and soup is thickened.
Add the spinach to the pot and turn off the heat. Stir, then cover for about 5 minutes until the spinach is wilted (if the soup is too thin, leave the cover off.
Add salt and pepper to taste and serve immediately.
The only changes I might make next time are to use a hot sausage instead of sweet, or add some cayenne to the soup for a kick.
I also might use red pepper instead of green just for some color.
My Recipe: Chicken Sausage Gnocchi Soup
Original Recipe: Creamy Chicken Gnocchi Soup
The gnocchi, green pepper, onion, carrot, chicken sausage, and garlic were all from Imperfect Foods. Use my link and get $10 off your first box. (Full disclosure, I get $10 off too.)