The inspiration for this recipe comes from my Italian heritagemy mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup. Barbara Estabrook, Rhinelander, Wisconsin.
1.25 pound Chicken tenderloins, cut into 1/2 inch pieces
0.75 teaspoon Dried oregano
0.25 teaspoon Salt
0.25 teaspoon Pepper
2 tablespoon 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
0.33333333333333326 cup Chopped Red Onion
0.33333333333333326 cup Chopped prosciutto or deli ham
4 Garlic Cloves, Minced
2 can Chicken Broth
1 can Italian diced tomatoes, undrained
0.75 cup Canned cannellini beans, rinsed and drained
0.5 cup Frozen peas
3 tablespoon Tomato paste
1 Package potato gnocchi
0.5 cup Shredded asiago cheese
8 Fresh Basil Leaves, Thinly Sliced
Nutrition value
291
calories per serving
17 g Fat21 g Protein14 g Carbs10 g FiberOther
Current Totals
17 g Fat
21 g Protein
14 g Carbs
10 g Fiber
MacroNutrients
Carbs
14 g
Protein
21 g
Fiber
10 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
85 mg
Iron
3 mg
Vitamin A
1101 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
63 mg
Manganese
1 mg
Phosphorus
322 mg
Selenium
17 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
