Gnocchi Chicken Minestrone Recipe
Gnocchi Chicken Minestrone Recipe photo by Taste of Home
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Gnocchi Chicken Minestrone Recipe

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4.5 40 44
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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
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 8 servings

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 white kidney or 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

Nutritional Facts

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

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. Yield: 8 servings (2-3/4 quarts).
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Originally published as Gnocchi Chicken Minestrone in Taste of Home June/July 2010, p55

Reviews for Gnocchi Chicken Minestrone

AVERAGE RATING
(44)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (7)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
luann8190
Reviewed Feb. 6, 2016

"Delicious! My son said this was a keeper."

MY REVIEW
Kathyjordan
Reviewed Nov. 18, 2015

"Good soup and enough to share with college kids."

MY REVIEW
JenniSchulzDC
Reviewed Dec. 21, 2014

"Had steak on hand and followed rest of the recipe as directed...fabulous!"

MY REVIEW
best of home cooks
Reviewed Apr. 12, 2014

"Very tasty and hearty soup and freezes well."

MY REVIEW
dordwlr
Reviewed Feb. 16, 2014

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

MY REVIEW
tonienj69
Reviewed Nov. 18, 2013

"Great soup!....loved it"

MY REVIEW
shelli1542
Reviewed Nov. 17, 2013

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

MY REVIEW
love2beMom
Reviewed 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!"

MY REVIEW
tica13
Reviewed 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!"

MY REVIEW
alzingone
Reviewed Jun. 2, 2012

"I thought this minestrone soup was even better as leftovers!"

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