More About The Olive Garden's Zuppa Toscana Recipe
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
- Amount Per Serving
- Calories 482
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 125mg42%
- Sodium 527mg22%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.