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).
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

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

Directions

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.

Editor's Note

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

Nutrition Facts

1-1/3 cups: 324 calories, 8g fat (2g saturated fat), 59mg cholesterol, 1163mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 27g protein.

Originally published as Chunky Chicken Minestrone over Gnocchi in Taste of Home June/July 2010

Reviews

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Average Rating:

luann8190

Feb 6, 2016

Delicious! My son said this was a keeper.
Kathyjordan

Nov 18, 2015

Good soup and enough to share with college kids.
JenniSchulzDC

Dec 21, 2014

Had steak on hand and followed rest of the recipe as directed...fabulous!
best of home cooks

Apr 12, 2014

Very tasty and hearty soup and freezes well.
dordwlr

Feb 16, 2014

Can you freeze this soup with the gnocchi in it?
tonienj69

Nov 18, 2013

Great soup!....loved it
shelli1542

Nov 17, 2013

We liked it but didn't love it. All the veges included are a real plus.
love2beMom

Feb 12, 2013

Very yummy soup! :) I omitted the zucchini, mushrooms and ham to better suit our tastes. We will definitely be trying this again!
tica13

Jun 5, 2012

I've tried several Minnestrone recipes and this was by far the best. A new favorite soup recipe for my family! Even my husband loved it, and he usually won't eat soup!
alzingone

Jun 2, 2012

I thought this minestrone soup was even better as leftovers!