Best Caprese Chicken Gnocchi Soup

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Ashley Burgos de Valadez

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1 lb. boneless, skinless chicken breasts

1 tsp. dried basil or Italian seasoning

½ tsp. freshly ground black pepper

1 tbsp. plus 2 tsp. kosher salt, divided

3 tbsp. extra-virgin olive oil, divided

2 large shallots, chopped

3 cloves garlic, chopped

1 tbsp. tomato paste

1 c. dry white wine

1 ½ lb. tomatoes (about 2 beefsteak or 5 Roma tomatoes), chopped, or 1 (28-oz.) can whole peeled tomatoes

¼ c. packed basil leaves, torn, divided, stems reserved

4 c. vegetable broth

½ c. balsamic vinegar

1 tbsp. granulated sugar

12 oz. fresh or frozen gnocchi

8 oz. fresh mozzarella, thinly sliced

1 c. store-bought or homemade croutons

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