CHICKEN TOSCANO SOUPMacaroni Grill Copycat Recipe
Serves 8
2 teaspoons olive oil
2 medium onion, chopped
4 garlic cloves, minced
90 ounces low-sodium low-fat chicken broth
2 large tomatoes
4 cups cooked chicken
16 ounces whole milk
16 ounces mini gnocchi
10 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)
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. Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladle into bowls and top with Parmesan cheese and fresh basil if you have it.
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