Chicken Gnocchi Pesto Soup

After tasting a similar soup at a restaurant, I created my own quick and tasty version.

—Deanna Smith, Des Moines, IA

Takes: 25 min. • Makes: 4 servings

• 1 jar (15 oz.) roasted garlic Alfredo sauce
• 2 cups water
• 2 cups rotisserie chicken, roughly chopped
• 1 tsp. Italian seasoning
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 pkg. (16 oz.) potato gnocchi
• 3 cups coarsely chopped fresh spinach
• 4 tsp. prepared pesto

In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until the gnocchi float, 3-8 minutes. Top individual servings with pesto.

1 ½ cups: 586 cal., 26g fat (11g sat. fat), 158mg chol., 1650mg sod., 56g carb. (3g sugars, 4g fiber), 31g pro.