The first time I tried this soup at the Olive Garden, I knew I had to have the recipe.  I looked at several recipes on the internet and decided on the one below.  In my opinion, it's better than the soup served at the Olive Garden!   

I usually have kale on hand but if you don't, you can always use spinach instead.

 Yield: 8 servings 


  • 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
  • 2 minced garlic cloves
  • 1 cup onion, finely diced
  • 4 tablespoons butter
  • 1 tablespoon virgin oil
  • 4 tablespoons flour
  • 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 14 ounce can of chicken broth
  • 1- 2  cups fresh spinach, coarsely chopped
  • 1/2 teaspoon parsley
  • Freshly grated Parmesan cheese (optional) 


Cook gnocchi according to package directions.

Sauté the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. 

Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Next add the carrots and chicken. Once the mixture becomes thick, add the chicken broth.

Once the mixture thickens again, add the cooked gnocchi, kale or spinach, and seasoning; simmer until soup is heated.

Sometimes, I will use my immersion blender the make the soup creamier and less chunky.  It will look like the photo above.  

Now.....fix yourself a big bowl and enjoy!