Gnocchi Chicken Minestrone
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
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 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
Reviews
I made this following the recipe exactly except for the proscuitto....I didn't have any and my experience with what I've bought around here was that it was expensive and not very flavorful.....but I did have part of a baked ham from the night before so I chopped up some of it and it imparted a delicious smoky taste, though subtle. The soup was delicious and my husband and son devoured it........husband declared it outstanding!
A favorite in our house! I use a small package of pancetta (instead of proscuitto) and cook it till crispy before sauteing the veggies.
Delicious! My son said this was a keeper.
Good soup and enough to share with college kids.
Had steak on hand and followed rest of the recipe as directed...fabulous!
Very tasty and hearty soup and freezes well.
Can you freeze this soup with the gnocchi in it?
Great soup!....loved it
We liked it but didn't love it. All the veges included are a real plus.
Very yummy soup! :) I omitted the zucchini, mushrooms and ham to better suit our tastes. We will definitely be trying this again!