Chicken Gnocchi Pesto Soup
“After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavour that is often missing from other gnocchi soups.” —Deanna Smith, Des Moines, Iowa
| Servings | Prep Time | Cook Time |
| 4servings (1-1/2 quarts) | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings (1-1/2 quarts) | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 jar roasted garlic Alfredo sauce (15 oz)
- 2 cups water
- 2 cups rotisserie chicken chopped
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 package potato gnocchi (16 oz)
- 3 cups coarsely chopped fresh spinach
- 4 tsp prepared pesto
Portions: servings (1-1/2 quarts)
Units:
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Ingredients
Portions: servings (1-1/2 quarts)
Units:
|
Instructions
- In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.
Recipe Notes
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts
1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.
