Chicken Gnocchi Pesto Soup
Total TimePrep/Total Time: 25 min.
Makes4 servings (1-1/2 quarts)
- 1 jar (15 ounces) roasted garlic Alfredo sauce
- 2 cups water
- 2 cups rotisserie chicken, roughly chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) potato gnocchi
- 3 cups coarsely chopped fresh spinach
- 4 teaspoons prepared pesto
- 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.
Editor's NoteLook for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.
Oct 16, 2018
Very easy to make. My family is not huge garlic fans so I used regular alfredo and added a little garlic powder to it.
Oct 26, 2017
Love this recipe. The five stars are for the original recipe. But over the years I've tweaked it to our individual tastes. I use chicken broth in place of water. I saute mushrooms, onion & garlic and add to the soup. If I don't have rotisserie chicken on hand, then I saute some chicken breasts with the vegetables. Definitely try the recipe & then make it your own.
Jan 21, 2016
Quick, easy and delcious! maybe a bit of bacon and onions too would be a good addition. I will definately be making this more and trying various versions.
Apr 7, 2015
This was delicious! Added mushrooms because they needed to be used and added a little more water. Very fast to make.
Jun 6, 2014
I am so thrilled with this recipe. It became my favorite winter soup. I have made it with broccoli, and mushrooms and less spinach; no chicken or with bacon. It is very quick, and can be changed easily with what you have on hand. Yummy!
Feb 19, 2014
we do not have alfredo sauce in jars here so i had to make my ownbut this soup was yummy and easy to make!
Feb 3, 2013
Thank you, Deanna, my neighbor to the South!! (Minnesota here!!)I finally made this wonderful soup! (Twice!)I did 'sweat' chopped garlic in a bit of butter before adding the other ingredients.(I would suggest whisking the water into the sauce to blend it.)Not wanting to venture out in freezing temps., I did use frozen spinach. Not the kind that is frozen in a block.I made half the recipe because I was dining alone and wanted reruns the next day. Needless to say, there wasn't too much left!I also topped it with some grated parmesan.It was totally a feast for the eyes when topped with a teaspoon of Pesto with the olive oil slowly running off onto the warm soup!!I made it again a few days later!!What more can I say, other than easy, flavorful, and easily 10 stars - or 20!!Loved it - Kitzer
Jan 12, 2013
This was a big hit with my family and quick and effortless. My husband threw away my Taste of Home magazine, so I was so pleased to find this again online! Making again today :)
Jul 21, 2012
I made this yesterday. It is just delicious and so easy!