After tasting a similar soup at a restaurant, I created this quick and tasty version. It’s rich and creamy, and couldn’t be easier to make!
Ingredients
- 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
Directions
- 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 1 teaspoon pesto.
