Chicken Gnocchi Soup Recipe

chicken gnocchi soup

This is our go-to recipe for Chicken Gnocchi Soup.  I sometimes make homemade gnocchi, but when I’m in a hurry I buy the gnocchi at ALDI for just $1.99.   I’m not a huge fan of the Olive Garden, but this recipe tastes like the Chicken Gnocchi Soup on their menu that my daughter loves.  Plus, it’s super-easy to make at home.

Chicken Gnocchi Recipe
Similar to the Chicken Gnocchi Soup at Olive Garden
  • Olive Garden Chicken Gnocchi Soup Recipe
  • 4 chicken breasts, cooked and diced into ½″ pieces
  • 1 Tbsp. olive oil
  • 4 Tbsp. butter
  • 2 stalks celery, diced
  • 2 garlic cloves, chopped
  • 1 carrot, shredded
  • ½ onion, diced
  • 3 Tbsp. flour
  • 1 quart half and half
  • 4-5 C. chicken stock
  • 1 cup fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • salt and pepper
  • 16 ounces potato gnocchi (I get mine at ALDI)

  1. Saute the onion, celery, and garlic in olive oil and butter over medium heat until onion is translucent. Add flour and coat veggies. Add chicken stock and half and half, heat to boiling and allow to thicken slightly. Add cooked chicken, salt and pepper, thyme, carrot and gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted.

IMG_3466 ALDI Potato Gnocchi

chicken gnocchi soup chicken gnocchi soup

Source: Olive Garden Chicken Gnocchi Recipe

Homemade Chili

homemade chili

This Homemade Chili Recipe is from my dad.  It’s super-easy and good for busy weeknights since it’s basically a pantry-to-table recipe.

Frugal Tips:  Keep a grocery price book so you know when pantry-staples like tomato soup and beans are at their lowest price – then stock up!  Save by buying a 3-4 month supply when prices hit rock bottom.

Homemade Chili
  • 1 lb. ground beef
  • 1 large onion, diced
  • 3 cans tomato juice (5.5 oz each)
  • 2 cans tomato soup
  • 2 cans chili beans with sauce
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  1. In a large pan, brown ground beef with onion. Drain. Add remaining ingredients and heat for an hour on low until flavors have melded together.

Chicken Wild Rice Soup

chicken wild rice soup

Chicken Wild Rice Soup is one of the first things I started making regularly when I was first married nearly 20 years ago.  It’s a Minnesota classic. I got this recipe from a Byerly’s cookbook that I got as a newlywed.  I adapted it slightly, mainly by adding chicken instead of ham (both taste good, however).

Frugal Tips:  This is a freezer-friendly meal.  Make a double batch and freeze it before you add the half and half.

Chicken Wild Rice Soup
A Minnesota classic soup
  • 6 Tbsp. butter
  • ¼ C. onion, minced
  • ¼ C. celery, minced
  • ½ C. flour
  • 3 C. chicken broth
  • 2 C. cooked wild rice
  • ½ C. ham, finely diced
  • ½ C. grated carrots
  • 3 Tbsp. chopped sliced almonds
  • ½ C. half and half
  • Chopped fresh parsley
  1. Saute onion in butter until tender. Blend in flour, gradually add broth. Cook until mixture comes to a boil, stirring constantly. Boil one minute. Stir in rice, ham, carrots, almonds and salt to taste. Simmer five minutes. Blend in half and half, heat to serving temperature. Garnish with chopped parsley.




Stuffed Pepper Soup

stuffed pepper soup

It’s been over a week since I’ve posted here on Frugal Bites… I’m having withdrawal!  It’s not because I haven’t been cooking.  It’s mainly because everything I’ve been cooking has been pretty boring, or recipes I’ve already shared with you.  However, last night I made a wonderful Stuffed Pepper Soup.  I came here right away to record the ingredients and instructions before I forgot, since it was one my husband said, “Definitely make that again!”

Stuffed Pepper Soup

1 lb. ground beef
1 large onion, diced
1 green pepper, diced
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 1/3 C. beef broth (this made a thick soup. I’d bump it up to 2 C. if you like your soup thinner)
2 C. cooked brown rice
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
Salt and fresh cracked black pepper to taste

In a stock pot or dutch oven, brown the ground beef with the onion and green pepper.  Drain.  Add tomatoes, tomato sauce and broth.  Simmer for 10-15 minutes.  Add cooked rice, spices and Worcestershire sauce.  Heat through and serve.  Top with cheese if desired.


stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup

Cabbage Roll Soup

cabbage roll soup

This Cabbage Roll Soup recipe is pure comfort food on cold winter nights.  Plus, any time you use veggies like celery, onions and carrots (the “trinity”) as the base of your recipe, it’s going to be frugal and healthy.  Cabbage, ground beef, and tomatoes added that authentic cabbage roll flavor.  Serve with crusty bread (I get day-old French bread at Walmart for 40% off).

Frugal Tips:  I had enough leftovers for three lunches of this meal, which I served over rice.  Serving left over soups and stews over rice, pasta or a baked potato is a great way to make your meals go even further.

Cabbage Roll Soup
Cook time: 
Total time: 
Serves: 6-8
  • 1 lb. ground beef
  • salt and pepper to taste
  • 2 tsp. paprika
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 C. sliced baby carrots
  • 2 stalks of celery, cut in half lengthwise and sliced
  • 4 cloves of garlic, minced
  • 1 15-oz. can diced tomatoes
  • 1 can tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 6-8 C. beef broth (depending on if you want it more of a soup or stew)
  • ½ head of cabbage, core removed sliced in strips
  • ½ C. uncooked white rice
  1. Liberally salt and pepper your ground beef, and sprinkle paprika on top. Using your hands,work the spices into the meat.
  2. Heat olive oil in a stock pot. Brown ground beef until no longer pink and remove with slotted spoon.
  3. Add onion, carrots, celery and garlic to the stock pot. Cook until translucent and semi-soft. Drain any excess fat.
  4. Add ground beef back into the stock pot with the vegetables. Add tomatoes, tomato sauce, Worcestershire sauce and beef broth. Bring to a boil, then reduce heat. Simmer on low for 45 minutes. Add cabbage and uncooked rice. Simmer until rice and cabbage is soft, approximately another 30 minutes.