Gnocchi Chicken Minestrone
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 8 servings (2-3/4 quarts).
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
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1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
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3/4 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil, divided
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1 each small green, sweet red and yellow peppers, finely chopped
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1 medium zucchini, finely chopped
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1 cup chopped fresh baby portobello mushrooms
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1/3 cup chopped red onion
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1/3 cup chopped prosciutto or deli ham
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4 garlic cloves, minced
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2 cans (14-1/2 ounces each) chicken broth
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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3/4 cup canned cannellini beans, rinsed and drained
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1/2 cup frozen peas
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3 tablespoons tomato paste
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1 package (16 ounces) potato gnocchi
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1/2 cup shredded Asiago cheese
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8 fresh basil leaves, thinly sliced
Directions
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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.
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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.
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3.
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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