My husband and I simply love to eat out at Olive Garden, we will go to enjoy the all you can eat soup, salad & bread sticks. My favorite soup has always been the Zuppa Tuscana, we have made our own version of this and posted it on our blog 11-9-2008. Even though I simply love this soup my new go to favorite is their new Chicken Gnocchi Soup. My husband and I played with this recipe and made a few changes to create our version of this delicious soup.
1 Lbs. - Ground Turkey
1 C. - Honey Flavored Panko Crumbs
1 Tbs. - Minced Garlic
1 - Egg
2 Tbs. - Half & Half
1 1/2 Tbs. - Olive Oil
2 Tbs. - Parsley
1/4 C. - Parmesan Cheese
1/4 Tsp. - Cayenne Pepper
1/2 Tsp. - Johnny's Turkey Seasoning
Salt & Pepper
Mix all ingredients together and form into about a walnut sized, maybe little smaller meatballs. Pan fried on all sides just until brown, and then bake the meatballs in the oven at 350 degrees for another 20 minutes to finish cooking.
4 C. - Chicken Broth
2 C. - Half & Half
1 Tsp. - Celery Salt
1 Tbs. - Chopped Garlic
1/2 C. - Shredded Carrot
1/2 C. - Diced Onion
1 Tbs. - Olive Oil
1 Tsp. - Herbs De Provance
16 oz. - Package Potato gnocchi
1 C. - Frozen Defrosted Spinach
1/2 Tbs. - Johnny's Garlic Seasoning
Salt, Pepper & Cayenne to taste
Sauté the onion, carrot, and garlic in olive oil until tender and translucent. In a soup pot, add the broth, half & half, sauté veggies, and all seasonings. Heat to a rolling boil then add the gnocchi and gently boil for 4 minutes. Turn the heat down to a simmer and add the spinach and cooked meatballs simmer for an additional 5 minutes. If the soup is not the consistency you like, simply thicken with a corn starch slurry.
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