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Gnocchi Chicken Minestrone Recipe

Gnocchi Chicken Minestrone Recipe

The inspiration for this recipe comes from my Italian heritage—my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup. —Barbara Estabrook, Rhinelander, Wisconsin
TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD:8 servings

Ingredients

  • 1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 each small green, sweet red and yellow peppers, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup chopped fresh baby portobello mushrooms
  • 1/3 cup chopped red onion
  • 1/3 cup chopped prosciutto or deli ham
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 3/4 cup canned white kidney or cannellini beans, rinsed and drained
  • 1/2 cup frozen peas
  • 3 tablespoons tomato paste
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup shredded Asiago cheese
  • 8 fresh basil leaves, thinly sliced

Directions

  • 1. Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
  • 2. In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  • 3. Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. Yield: 8 servings (2-3/4 quarts).
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Nutritional Facts

1-1/3 cups equals 324 calories, 8 g fat (2 g saturated fat), 59 mg cholesterol, 1,163 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.