Sunday, April 5, 2015

Quick & Light Chicken Toscana Soup Insired By Macaroni Grill

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins


  • Servings: 4
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 45 ounces low-sodium low-fat chicken broth (3 small cans or 1 large can )
  • 1 large tomato, drained and chopped
  • 1 -2 cup cooked chicken (roasted chicken from grocery store works great)
  • 8 ounces 1% low-fat milk (you can use half & half if you want to be decadent)
  • 8 ounces mini gnocchi (recipe online or trader joes carries it, get parmesan gnocchi if they have it. if you can't find min)
  • 5 ounces baby spinach (fresh, half bag)
  • parmesan cheese
  • fresh basil (if you only have dried, rub approx. 3/4 tsp. between palms and add when you add the milk)


  • 1 cook the onion and garlic in olive oil until transparent (5-10 minutes). add the chicken broth and bring to boil. add chicken and tomatoes; bring back to a good simmer for 5 minutes. add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
  • 2 add milk and heat until steaming. stir in spinach just long enough to wilt. ladel into bowls and top with parmesan cheese and fresh basil if you have it.

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