Pheasant Olive Garden Gnocchi Soup Recipe
This simple Pheasant Olive Garden Gnocchi Soup Recipe is my twist on a Chicken Gnocchi Soup we once had at OIive Garden. It's a perfect way to warm up on a weeknight during this soup season!
Servings: 6 servings
Ingredients
- 1 pound boneless skinless pheasant breast, cut into small pieces
- salt and black pepper
- 2 Tablespoons olive oil
- 1 cup yellow onion, chopped
- 3 celery stalks, chopped
- 1 cup carrots, chopped
- 1 tablespoon minced garlic
- 1 tablespoon dried rosemary
- 2 teaspoon dried thyme
- 1 teaspoon celery salt
- 5 cups chicken broth
- ¼ cup cornstarch dissolved in ½ cup water
- ¾ cup heavy whipping cream
- 1 1 lb. package store-bought potato gnocci
- 3 cups fresh baby spinach, chopped
Instructions
- Season the pheasant breast with salt and pepper and set aside.
- Over medium-high heat, add olive oil, onion, celery, and carrot to a 6-quart Dutch oven. Sauté for 4 minutes, stirring often.
- Add pheasant, minced garlic, rosemary, thyme, and celery salt and sauté another 3 minutes.
- Add the chicken broth and bring to a boil. Reduce heat and simmer for 8 minutes.
- Add the cornstarch and water mixture and simmer 2 minutes.
- Add heavy whipping cream, and gnocchi. Stir and cook over medium heat for another 5 minutes until the soup has thickened and the gnocchi has softened.
- Add the spinach and stir to combine until wilted.
- If the soup is a little too thick at this point, add an additional ½ cup of water and season again with salt and pepper as needed. Be sure to taste and adjust with salt and pepper before serving. It may need more depending on the saltiness of your broth.
Notes
