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

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.

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Reviews

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Average Rating:
  • vewebber58
    Jan 22, 2020

    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!

  • sydneylicious
    Feb 26, 2019

    A favorite in our house! I use a small package of pancetta (instead of proscuitto) and cook it till crispy before sauteing the veggies.

  • 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!