This recipe is adapted from Michael Chiarello. Not only are they good in soup, but they taste great on top of salads and potatoes.
6 oz. sliced prosciutto, finely chopped
1 Tbsp. olive oil
Heat oil in skillet over medium-high heat. Add prosciutto and cook, stirring. After 5 minutes reduce heat to low, cook and stir occasionally until crisp. Transfer to paper towel lined plate to cool.