Gnocchi Chicken Minestrone

Name: Gnocchi Chicken Minestrone
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings (2-3/4 quarts)
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

38 Reviews

Total Time:Prep: 30 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Barbara Estabrook, appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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

Potato gnocchi

Look for potato gnocchi in the pasta or frozen foods section.

TEST KITCHEN APPROVED

Gnocchi Chicken Minestrone

Contest Winner

38 Reviews Add your review

Yield:8 servings (2-3/4 quarts)

Prep:30 min

Cook:30 min

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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

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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.