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
Gnocchi Chicken Minestrone
Potato gnocchi
Gnocchi Chicken Minestrone
Prep Time
30 min
Cook Time
30 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
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.
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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