Ah finally, fall is finally actually upon us. Here in Nashville it doesn’t really get cold until December! While I hate the fact that the leaves are all gone, I love the fact that it is finally cool enough for SOUP!

I made this one last year & remembered loving it. The second time around it did not disappoint. What is there not to love about melt in your mouth gnocchi, paired with chicken, spinach, and all the best seasonings? For this recipe I adapted a knock-off of the Olive Garden’s soup. I have never had theirs so I can’t vouch for how closely it comes to replicating that soup but I can say that it is delicious. {side note: the SC & I like to make fun of people who say the olive garden is their favorite restaurant. This is one area in life where I feel it is ok to be judgemental }

Creamy Chicken & Gnocchi Soup

Ingredients:

1 rotisserie chicken, shredded & chopped
2 tablespoons butter
4 tablespoons flour
1 pint half and half
1 pint fat free half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1 tablespoon italian seasoning
1 teaspoon adobo seasoning
1 teaspoon cayenne pepper
1 lb mini gnocchi

Directions:

1. Saute the onion, celery, 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 both pints of half and half.

2. Cook gnocchi according to package directions.

3. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth.

4. Once the mixture thickens again, add the cooked gnocchi, spinach, and all of the spices; simmer until soup is heated through.