This healthier Chicken Gnocchi Soup is a total Olive Garden copycat. It’s much lighter but still so creamy, hearty, and incredibly delicious. The whole family will LOVE it!
Reduce the heat to medium and add butter. As soon as it’s melted, add the carrots, celery, and onion. Sauté until the onion is softened and translucent.
Add the cornstarch slurry, remaining evaporated milk, and chicken broth to the soup. Bring to a boil for a brief second to help thicken. Then, reduce heat, partially cover the pot, and let simmer for 10 minutes.
Stir in the gnocchi and cauliflower. Continue to simmer with the pot partially covered until the gnocchi is tender and cooked through, about 8 to 10 minutes.
Taste check and add additional salt, pepper, or seasonings as needed. Serve hot with a sprinkle of parmesan, parsley, and a few cracks of black pepper!