12-Year White balsamic ·
Balsamic Natural Glaze ·
Basil Crush olive oil ·
Easy and Quick ·
Soups and Breads ·
Tuscan Spice blend ·
Caprese Chicken Gnocchi Soup
Caprese Chicken Gnocchi Soup
Soups and Breads
Ingredients
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 teaspoon Fustini's Tuscan Spice blend
- Kosher salt & freshly ground black pepper
- 3 tablespoons Fustini's Basil Crush olive oil
- 2 large shallots, chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1/2 cup Fustini's 12 Year White balsamic
- 1/2 cup dry white wine
- 1 1/2 lb. tomatoes (about 2 beefsteak or 5 Roma tomatoes), chopped, or 1 (28-oz.) can of whole peeled tomatoes
- 1/4 cup packed basil leaves, torn, divided, stems reserved
- 4 cups vegetable broth
- Fustini's Balsamic Glaze
- 12 oz. fresh or frozen gnocchi
- 8 oz. fresh mozzarella, thinly sliced
- 1 cup croutons (store-bought or homemade)
Directions
- Pat chicken dry, season both sides with seasoning, pepper, and salt. In a large Dutch oven or pot over medium heat, heat 2 tablespoons of olive oil. Cook chicken, turning occasionally until an instant-read thermometer inserted into the thickest part registers 160°,, 3 to 4 minutes per side. Transfer to a plate.
- In the same pot over medium heat, cook shallots in the remaining olive oil, stirring, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until the paste darkens, about 4 minutes. Stir in balsamic and wine, scraping bits from the bottom of the pot, and cook, stirring occasionally, until reduced by two-thirds. Stir in tomatoes. Tie basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon until thickened and jammy, about 10 minutes. Add broth and salt to taste and simmer until slightly reduced, about 10 minutes.
- Shred chicken into bite-size pieces. Discard basil stems. Add gnocchi and salt and cook, stirring, until gnocchi is cooked through, 4 to 6 minutes. Return chicken to pot along with half of the torn basil and stir to heat through. Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.
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