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
- 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
- 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.
- 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.
- 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).
Originally published as Gnocchi Chicken Minestrone in Taste of Home June/July 2010, p55
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