"The belly rules the mind."--Spanish Proverb

Chicken Toscana Soup Recipe

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This recipe for Chicken Toscana Soup, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Macaroni Grill


olive oil
3/4 cup chopped onion
1 1/2 teaspoon chopped garlic
3 cups chicken broth
3 cups cooked chicken, preferably roasted
3 ripe tomatoes, chopped
12 ounces packaged gnocchi, cut in half
1 1/2 cup cream or half-and-half
1 1/4 cup fresh baby spinach leaves
3/4 cup Parmesan cheese
Fresh basil

Cook the onions and garlic in olive oil for about 5 minutes, or until onion becomes soft and transparent and garlic becomes golden. Be careful not to burn the garlic or it will taste bitter.

Add chicken broth. Turn up heat and let it come to a boil. After the broth starts boiling, add the precooked chicken, gnocchi, and chopped tomato. Turn down to a simmer. Simmer for about 5 minutes.

Next, add the cream. Add spinach last. Stir spinach until it wilts. Remove from heat.

After putting the Chicken Toscana soup into individual bowls, sprinkle with generous amounts of Parmesan cheese and a little basil.




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