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Ingredients

½ cup margarine ¾ cup finely chopped onion ¾ cup finely chopped celery ½ cup finely grated carrot 1 ½ teaspoons minced garlic ⅓ cup all-purpose flour 4 cups chicken broth ¾ cup half-and-half ¾ cup milk 1 (16 ounce) package potato gnocchi 1 ½ cups chopped cooked chicken ¾ cup shredded fresh spinach ½ teaspoon dried rosemary ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon nutmeg

Nutrition Info

310.9 calories carbohydrate: 19.7 g cholesterol: 43.1 mg fat: 20.6 g fiber: 1.5 g protein: 11.7 g saturatedFat: 6.9 g servingSize: - sodium: 853.7 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Melt butter in a large, heavy saucepan over medium heat, cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture, cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
Pour chicken broth, half-and-half, and milk over vegetable mixture, cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture, season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

8 servings

A copycat version of the Olive Garden® soup. Oh so good!