Last week it had cooled down a little and we were in the mood for soup. Justin had seen this recipe in my Taste of Home and thought it looked good. I had never had gnocchi before and didn't really know what to expect. The soup was very rich and very filling. It had a good flavor. It's not one we want on the menu each week, but just once in awhile just to break things up. Enjoy!
1 jar (15 ounces) roasted garlic Alfredo sauce
2 cups water
2 cups cubed rotisserie chicken
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 six ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook 3-8 minutes or until gnocchi float. Top each serving with pesto. Yield: 4 servings.
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