I enjoy the finer things in life…I would definitely say I am an epicurean. But I am NOT above a fantastic bowl of soup at Olive Garden. Years ago, when I was dating my now-husband, we’d go to Olive Garden every now and then and I’d always order the limitless soup, salad and breadsticks. The soup was their Chicken and Gnocchi soup, which was so rich, decadent and heavenly. It’s literally the best. A few years ago I decided to try my hand at the recipe and I am confident that I’ve not only perfected it, but have surpassed it! In fact, I was at Olive Garden earlier this year and I kind of looked down my nose at the soup I once loved because mine is just that much better. In the spirit of home cooking and the holidays, I thought I’d share this recipe that I am so proud of!

OLIVE GARDEN COPYCAT CHICKEN & GNOCCHI SOUP

• 1 lb. potato gnocchi (you can get the mini gnocchis which work great too)

• 4 cups chicken stock

• chicken, shredded (from a rotisserie chicken - this is the secret!)

• 2 cups half and half

• 1/3 cup all purpose flour

• diced carrots

• diced celery

• diced onion

• 5 tbs. butter

• 3 cups fresh spinach

• fresh black pepper, paprika, and rosemary (to taste)

1. Heat butter on medium in a large pot. I love my 4 qt. Staub dutch oven for this recipe.

2. When melted, add dice celery, carrots and onion and let cook for 5 minutes, stirring often. After 5 minutes, add flour and stir to coat all the vegetables.

3. Gradually add chicken broth and bring to a simmer. Cover for 15 minutes.

4. Remove cover and add half and half, gnocchi, and rotisserie chicken. Add spinach.

5. Bring temperature to a soft simmer, not a boil. Add rosemary, paprika, and black pepper to taste.

6. Enjoy with crusty bread, a grilled cheese sandwich, or just by itself. It’s a decadent and rich soup, and you’re going to love it. Buon appetito!

Pro tip: This soup is amazing for meal prep. I make it the night before, let it chill in the fridge, and all the flavors do their thing. It ends up tasting even better the next day.