Tag: soup

Skinny Chicken & Pumpkin Gnocchi Soup

It is raining here! Thank you Fall!

Nothing could have hit the spot better at lunch time than a nice warm bowl of one of my all time favorite soups.  It’s a take-out fake-out sort of day…

I think the very first time I had gnocchi soup was at The Olive Garden. To make this soup I basically used a copy-cat recipe for the infamous one served up at the italian chain.

I lightened the original recipe by subbing half of the oil and butter for chicken broth, using fat free half & half, whole wheat white flour, shredded chicken breast, and my own homemade Clean Eating Pumpkin Gnocchi.

Let me just tell you, that the end result of this soup was to-die-for.  I intend to make this over and over as the weather starts to turn cooler.

You definitely do not have  to use my Clean Eating Pumpkin Gnocchi.

In fact, you could sub it for 16 oz. of any homemade or store bought version. Just be sure that you alter the nutritional values and cook the gnocchi ahead to have them ready to toss into the soup when the time comes.

Skinny Chicken & Pumpkin Gnocchi Soup

The Skinny:
Servings: 8 • Size: About 1 1/2 Cups • Calories: 303.5 • Fat: 7.3 g • Carb: 39.2 g • Fiber: 5.9 g • Protein: 16.7 g • Sugar: 10 g • Sodium: 324.7 mg

1/2 C. Celery, Chopped
1 C. Carrots, Shredded
1 Medium Onion, Chopped
2 Tbsp. Light Butter
2 Tbsp. Extra Virgin Olive Oil
2 C. Reduced Sodium Chicken Broth
1/4 C. Whole Wheat White Flour
1 Qt. Fat Free Half & Half
1 C. Chicken, Cooked & Shredded or Cubed
1/2 Tsp. Dried Thyme or 1 Tsp. Fresh Thyme
1 C. Fresh Spinach
1/2 Batch Clean Eating Pumpkin Gnocchi
Salt & Pepper to Taste


Toss the celery, carrots, onion, butter, olive oil, and 1/4 c. of the chicken broth into a large stock pot.

Cook on medium high heat until the onions become clear and the veggies are becoming tender.

Add in the flour and create a sort of roux, stirring and cooking for about a minute.

Pour in the remaining chicken broth and the half & half. Continue to cook, stirring often.

Be careful, you don’t want the bottom to burn! 

Once the soup begins to thicken a bit, add in the chicken and spices. 

Allow to heat through and thicken a little more.

Toss the spinach and cooked gnocchi in.

Can’t get enough pumpkin? Add in 1/4-1/2 C. of 100% pure pumpkin puree to the soup!

Stir and cover to simmer on low just until everything is heated through and the spinach has wilted.

Divide among bowls and serve warm.

I added a little sprinkle of some fat free shredded mozzarella that I had left over in the fridge.

Heaven… in a bowl. Add an italian side salad and you have a perfect meal!

Tortellini En Brodo (Broth)

I’m honestly… exhausted today as I write this. My little girl was up the most of the night with a cough. I tried everything I knew to do and nothing seemed to soothe or calm it. Finally, sometime in the wee hours of the morning I grabbed her up and brought her in bed to cuddle up with me.

After a good hour of wiggling and squirming she finally settled in and we managed to get 2-3 hours of sleep before the sun peeked in. Amazing how the cough went away once she was snuggled into me. Sometimes you just need your mommy.

Needless to say, I was pretty thrilled to realize that I had a rather easy and soothing soup on the agenda for dinner – full of stuff that my little princess loves and frequently gobbles up. Well… except for the spinach, I’m working on that.

This is the perfect soup to soothe a cough or sore throat. Oooor just to eat for any old reason!

I had other plans for lunch today, but I’ll instead be indulging in the leftovers of this soup and I can hardly wait for noon to roll around.

This soup is pretty versatile (just as most soups are.) You can substitute in just about any vegetable if there is one in here that you don’t care for. I tried to keep with the pretty standard veggies that tend to appease nearly everyone.

Tortellini En Brodo (Broth)

The Skinny:
Servings: 8 • Size: About 1 1/2 Cups • Calories: 236 • Fat: 7 g • Carb: 32.4 g • Fiber: 5.2 g • Protein: 10.5 g • Sugar: 3.9 g • Sodium: 337.4 mg

1 Tbsp. Light Butter
1 Small Yellow Onion (1 C.), Chopped
2 Medium Celery Stalks (1/2 C.), Chopped
1 Medium Carrot (1/2 C.), Peeled & Chopped
2 Garlic Cloves, Minced
1/2 Tsp. Dried Basil
1/4 Tsp. Dried Oregano
1/4 Tsp. Dried Parsley
Pinch Red Pepper Flakes (If desired.)
8 C. Reduced Sodium Chicken Broth (I used Sodium Free Instant Chicken + Water.)
2 C. Water
1 Italian Cheese Rind (Optional, but delicious!)
18 Oz. Whole Wheat Cheese Tortellini (I used Buitoni.)
Salt & Pepper to Taste
2 C. Fresh Baby Spinach
Fresh Grated Italian Cheese (Parmesan/Grana Padano.)

Melt the butter over medium-low heat in a large pot and add in the onion, celery, carrots, and garlic.

Cover and cook for 8-10 minutes, stirring occasionally until the veggies are becoming tender.

Add water a tbsp. at a time if/as needed to keep veggies from sticking or burning.

Once the veggies are softened, add in the spices, chicken broth, water and cheese rind (if using one.)

Increase the heat for medium-high and bring the soup to a boil.

When the soup reaches a boil, reduce heat back to low and add in the tortellini.

Season with salt & pepper to taste. Set to simmer and cook until al dente.

Once done, remove the cheese rind and add in the spinach.

Stir to combine and allow the spinach to wilt slightly.

Garnish with cheese and serve right away!

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