Macaroni Grill Chicken Toscana Soup Recipe: Creamy Copycat Version

Step into the warm embrace of Italian comfort food with this beloved soup that once graced the tables of Romano’s Macaroni Grill. This Chicken Toscana soup represents everything wonderful about Italian cuisine: simple ingredients transformed into something extraordinary through careful technique and genuine love for flavor. What made this soup legendary wasn’t just its creamy richness, but the perfect harmony of tender chicken, pillowy gnocchi, vibrant spinach, and aromatic herbs that created a bowl of pure comfort.

Though no longer available at Macaroni Grill, this soup’s legacy lives on in the hearts and memories of countless diners who considered it the ultimate comfort food. The secret lies in building layers of flavor, from the golden sautéed base to the final sprinkle of Parmesan cheese, creating a soup that’s both sophisticated and soul-warming. Now you can recreate this restaurant favorite in your own kitchen, bringing back those cherished flavors whenever the craving strikes.

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Why This Recipe Works

Why This Recipe WorksThe magic of Chicken Toscana soup lies in its carefully constructed layers of flavor, starting with boneless chicken thighs provides rich, tender meat that won’t dry out during cooking. The flour-thickened base creates the perfect creamy consistency without being too heavy, while the gnocchi adds a substantial, pillowy texture that makes this soup a complete meal.
The timing of ingredient additions is crucial. Adding spinach at the end preserves its vibrant color and prevents overcooking while incorporating Parmesan just before serving ensures it melts smoothly without breaking the cream base.

Although no longer on its menu, Macaroni Grill’s Chicken Toscana Soup was one of its most popular soups. Indeed, even other restaurant chains have tried to copy the recipe! The tasty soup is made with broth, chicken thighs, vegetables, herbs, cream, and gnocchi.

Ingredients

• Boneless skinless chicken thighs – Provides rich, tender meat that stays moist during cooking
• Yellow onion – Creates the aromatic foundation and adds subtle sweetness
• Fresh garlic – Contributes essential savory depth and authentic Italian flavor
• Extra virgin olive oil – Provides healthy fat for sautéing and authentic Mediterranean taste
• Butter – Adds richness and helps create the smooth roux base
• All-purpose flour – Thickens the soup and creates the creamy consistency
• Chicken broth – Forms the flavorful liquid base for the soup
• Dried parsley flakes – Adds herbaceous notes and visual appeal
• Salt and black pepper – Essential seasonings that enhance all other flavors
• Fresh or frozen gnocchi – Provides the signature dumpling texture and substance
• Half-and-half – Creates the creamy richness without being too heavy
• Fresh spinach – Adds color, nutrition, and mild earthy flavor
• Fresh basil – Contributes bright, aromatic Italian herb notes
• Freshly grated Parmesan cheese – Provides nutty, salty depth and authentic Italian flavor
• Fresh tomatoes – Adds bright acidity and beautiful color contrast

If you have your broth, measure out 3 ½ to 4 cups to replace the canned broth. It also might be fun to use miniature gnocchi if you can find them.

How to Make Chicken Toscana Soup

• Cook diced onion and sliced chicken thighs in a large stockpot.
• Add garlic, butter, and flour. Stir and cook for about a minute.
• Add chicken broth and stir. Bring to a boil then reduce heat to simmer.
• Add gnocchi and parsley. Let simmer for a few minutes.
• Add half-and-half, spinach, and basil. Stir to combine.
• Add Parmesan cheese just before serving.
• Top with diced tomatoes.

Serve Chicken Toscana Soup with crusty bread or homemade crostini.

Storage and Reheating Instructions

Store leftover soup in the refrigerator for up to 4 days in airtight containers. The gnocchi will absorb some liquid as it sits, creating a thicker consistency that many people actually prefer.

When reheating, add a splash of chicken broth or milk to restore the desired consistency. Heat gently over low heat to prevent the cream from separating. The soup can be frozen for up to 3 months, though the texture of the gnocchi may change slightly.

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• Rosemary Foccacia

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