Adaptation of Olive Garden Gnocci Soup.
1. Saute the onion, celery, garlic and carrot in oil over medium heat, until onion is translucent.
2. In a large stock pot add chicken, chicken stock, butter, milk, salt and white pepper, thyme and onion mixture. Heat to boiling, add tortalini. Gently boil for 4 minutes, then turn down heat and simmer for 10 minutes.
3. Add spinach and cook for 1 - 2 minutes.
4. If you want thicker soup, heat to boiling and add 1/4 cup instant mashed potatoes.
***Use a store bought, cooked rotisserie chicken for quicker preperation.***
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 161 | ||
Calories from Fat: 67 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 397.7mg | 14 % | |
Potassium 412.9mg | 11 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 14.3g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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