Sometimes, you go to a restaurant and enjoy a dish. Other times, you go to a restaurant, and think of all the ways you would alter a dish if you made it at home. This is one of those for me, my version of Olive Garden’s Chicken Gnocchi soup.
In this version, I use more-flavorful Italian chicken sausage instead of plain chicken breast. I also increase the veggies, because if you can sneak in more vegetable nutrients, do it! Finally, I omit the gnocchi entirely, simply because I’m not a fan. It also keeps the carb count of this dish lower.
Give it a shot! It comes together pretty quickly, and its creamy deliciousness is perfect for a cold fall or winter evening!
TIP: If you’re watching your fat intake, substitute half and half or whole milk for the heavy whipping cream. To make it dairy-free, you can use a nut milk instead, but it will alter the resulting flavor.
Creamy Chicken Sausage and Spinach Soup
(Original recipe: All Recipes)
1 lb Italian chicken sausage (We prefer Isernio’s Mild Italian Chicken Sausage)
1 small onion, diced
3 large stalks celery, diced
3 cloves garlic, minced
2 large carrots, shredded
4 C chicken broth
1 6-oz bag of baby spinach
2 C heavy whipping cream
Salt and pepper to taste
Brown the sausage in a medium sauce pan. Add diced onion, celery, carrots, and garlic and cook until translucent. Stir in the chicken broth; bring to a simmer. Stir in spinach; cook until wilted. Add heavy cream. Bring back to a simmer. Season to taste with salt and pepper.