Quick & Light Chicken Toscana Soup Insired By Macaroni Grill - cooking recipe

Ingredients

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 tomatoes, 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)

Preparation

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. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.