#olivegardeninspired

This creamy and comforting soup is based on the famous Olive Garden Chicken Gnocchi Soup. This soup is great for a cozy meal because it has shredded chicken, vegetables, and pillowy potato gnocchi in it.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 cup diced onion. 3/4 cup diced celery. 3/4 cup diced carrots. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried parsley. 1/4 teaspoon nutmeg. 1 cup fresh spinach, chopped. 1 cup half-and-half. 1 cup whole milk. 1 cup potato gnocchi.

Instructions: Put onions, celery, and carrots in a large pot and cook them until they get soft. After you add the minced garlic, cook for one more minute. To the chicken broth, add the chicken shreds, along with the oregano, salt, black pepper, parsley, and nutmeg. Let it cook for 15 minutes. Put in the gnocchi, half-and-half, and chopped spinach. Give it a stir. Cook the gnocchi until they are soft. Serve hot, and if you want, add more parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty and tasty soup is based on the famous Zuppa Toscana from Olive Garden. This is the best comfort food ever. It has Italian sausage, bacon, potatoes, kale, and a creamy broth.

Ingredients: 1 lb Italian sausage. 4-6 slices bacon, chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 3 cups water. 2 large potatoes, diced. 1 bunch kale, chopped. 1 cup heavy cream. Salt and pepper to taste. Red pepper flakes optional. Grated Parmesan cheese optional.

Instructions: In a large pot, cook Italian sausage and chopped bacon over medium heat until browned. Add chopped onion and minced garlic, cook until onions are translucent. Pour in chicken broth and water, bring to a boil. Add diced potatoes and simmer until tender, about 10-15 minutes. Stir in chopped kale and cook until wilted, about 5 minutes. Reduce heat to low, pour in heavy cream, and simmer for an additional 5 minutes. Season with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful soup inspired by Olive Garden's Zuppa Toscana. Loaded with Italian sausage, bacon, potatoes, and kale in a creamy broth.

Ingredients: 1 lb Italian sausage. 4-6 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups kale, chopped. 4 cups potatoes, diced. 32 oz chicken broth. 2 cups water. 1 cup heavy cream. Salt and pepper to taste. Red pepper flakes optional.

Instructions: In a large pot, brown Italian sausage over medium heat, breaking it into crumbles. Drain excess fat. In the same pot, cook chopped bacon until crispy. Add diced onions and minced garlic; saut until onions are translucent. Stir in chicken broth and water. Bring to a boil. Add diced potatoes and cook until tender, about 15 minutes. Reduce heat to low; add chopped kale and cook until wilted. Pour in heavy cream, stir well, and season with salt, pepper, and red pepper flakes if desired. Simmer for an additional 10-15 minutes to let flavors meld. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a delicious Instant Pot version of Olive Garden's Chicken Scampi. The chicken is soft and the sauce is creamy with Parmesan cheese, garlic, and herbs. This dish is quick and easy to make for dinner during the week because it cooks perfectly under pressure.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup unsalted butter. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp red pepper flakes. Salt and black pepper to taste. 1 lb fettuccine pasta, cooked according to package instructions. Chopped fresh parsley for garnish.

Instructions: Season the chicken pieces with salt and black pepper. Set Instant Pot to 'Saute' mode and melt butter with olive oil. Add minced garlic and saut until fragrant. Add chicken pieces and brown on all sides. Pour in chicken broth, heavy cream, Parmesan cheese, dried basil, dried oregano, and red pepper flakes. Stir well. Close the Instant Pot lid, set to 'Sealing', and cook on 'Manual' or 'Pressure Cook' mode for 8 minutes. Once done, perform a quick pressure release and open the lid carefully. Serve the chicken scampi over cooked fettuccine pasta. Garnish with chopped fresh parsley and additional Parmesan if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes