Quick & Light Chicken Toscana Soup Insired by Macaroni Grill

READY IN: 35mins
Recipe by Spazy

This is a delicious and light version of Macaroni Grill's Chicken Toscana Soup. This recipe could use some thickening up with half & half and butter to be more like Macaroni Grill's, but I like it lower calorie so this is the way I make it. On the days I am making this, I run by Macaroni Grill and get one of their loaves of bread to go with it (they charge $1 per loaf and include the oil/vineger/black pepper dipping sauce) or you can make your own - there is an easy, highly rated version on RecipeZaar (#64446). I have made this in a crockpot (I cooked the sauted onions and garlic, broth, and raw chicken for 7 hours on low,,,shredded the chicken....then I transferred it to a pot on the stove and finished it according to recipe).

Top Review by spitfyre2007

This is an excellent soup with just a few changes. I reduced the amount of onion to half of a medium white onion (there was simply too much onion!) and increased the garlic to four cloves. Instead of using 1% milk I used half and half, which made the soup super creamy. If the health conscious want the creamy without a lot of the fat, look into fat free half and half which is also very rich. I was unable to find mini gnocchi, so I used regular. The only thing I would change with that is to reduce the amount of gnocchi (by a 1/3) and chop the regular sized gnocchi in half. Otherwise, yum! Make this recipe.

Ingredients Nutrition

  • 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)


  1. 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.
  2. 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.

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