There’s nothing quite like the warm, soothing aroma of simmering soup filling the kitchen on a crisp fall day. The recipe for Italian Chicken Soup with Fresh Basil brings back some of my most cherished food memories. It’s the kind of dish that invites you to slow down, gather around the table, and savor every bite.
My journey with this soup began years ago when I was working in a small family-run bistro just outside of Florence. The cook, an elderly woman who insisted on picking her own herbs each morning, shared this comforting bowl of goodness with me during my first chilly Italian autumn. She swore the secret was a generous handful of torn fresh basil tossed in right before serving. And she was right.
From the first spoonful, the blend of tender chicken, vegetables, and Italian herbs felt like a warm hug. Over time, I made the recipe my own, adjusting it for weeknight dinners and meal prep without losing that nostalgic charm. And now, I’m thrilled to share it with you.
Whether you’re cooking for your family, prepping lunches for the week, or just need something soothing in your bowl, this Italian Chicken Soup with Fresh Basil is a heartwarming go-to. Let’s dive into everything you need to make it from scratch.
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Italian Chicken Soup with Fresh Basil
- Total Time: 50 minutes
- Yield: 6 servings
Description
A cozy, herb-forward bowl of Italian chicken soup packed with tender meat, pasta, and vegetables. Finished with fresh basil and Parmesan, this is comfort food at its finest.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken broth (low sodium)
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach (optional)
- 1 cup small pasta like ditalini or orzo
- ½ cup fresh basil leaves, torn
- ½ cup grated Parmesan cheese
- Optional: extra basil, crusty bread, lemon wedges
Instructions
- Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened and golden.
- Stir in garlic and cook for another minute until fragrant.
- Add chicken pieces, oregano, thyme, red pepper flakes, salt, and pepper.
- Pour in crushed tomatoes and chicken broth. Stir and bring to a simmer. Cook uncovered for 25–30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
- Add pasta and simmer until al dente, about 7–10 minutes. Stir in spinach until wilted.
- Tear fresh basil and stir into soup. Adjust seasoning to taste. Add lemon juice if desired.
- Serve hot, topped with Parmesan, extra basil, and crusty bread on the side.
Notes
Use chicken thighs for richer flavor, and don’t skip the fresh basil, it makes the soup shine. For best results, add pasta just before serving if making ahead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients List
Here’s what you’ll need to make this fragrant, flavor-packed Italian chicken soup:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken broth (low sodium)
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional, for mild heat)
- Salt and freshly ground black pepper to taste
For Finishing:
- 2 cups baby spinach (optional)
- 1 cup small pasta like ditalini or orzo
- ½ cup fresh basil leaves, torn
- ½ cup grated Parmesan cheese
Optional Garnishes:
- Extra basil
- Crusty bread
- Lemon wedges
Step-by-Step Instructions
This soup comes together in one big pot, making cleanup simple and the process wonderfully satisfying.
1. Sauté the aromatics.
Heat olive oil in a large stockpot over medium heat. Add diced onions, carrots, and celery. Cook for about 6-8 minutes until the vegetables are softened and lightly golden. Stir in the garlic and cook for another minute.
2. Add chicken and seasonings.
Nestle the chicken pieces into the vegetables. Sprinkle in oregano, thyme, red pepper flakes, and a pinch of salt and pepper.
3. Pour in the liquids.
Add the crushed tomatoes and chicken broth. Stir gently to combine. Bring the soup to a simmer and let it cook uncovered for about 25–30 minutes, or until the chicken is cooked through and tender.
4. Shred the chicken.
Remove the chicken to a cutting board. Using two forks, shred it into bite-sized pieces. Return it to the pot.
5. Cook the pasta and greens.
Add your pasta of choice and let it simmer until al dente, around 7–10 minutes. Add baby spinach if using, stirring until wilted.
6. Finish with fresh basil.
Right before serving, tear the fresh basil leaves and stir them into the hot soup. Taste and adjust seasoning with more salt, pepper, or even a squeeze of lemon if you like a little brightness.
7. Serve and enjoy.
Ladle the soup into bowls and top with grated Parmesan and a little more fresh basil. Serve with warm crusty bread for dipping.
Tips for Success
- Use fresh ingredients.
The basil, garlic, and vegetables shine when they’re fresh. Don’t skimp on the basil, it’s what elevates this soup from good to unforgettable. - Thighs or breasts?
Thighs offer more flavor and tenderness, while breasts are leaner. Both work well, depending on your preference. - Don’t overcook the pasta.
Add pasta near the end of cooking. Overcooking it can make the soup starchy or mushy. - Make it in a slow cooker.
Add all ingredients (except pasta and spinach) to a slow cooker and cook on low for 6–7 hours. Shred the chicken, add pasta and spinach, and cook for another 30 minutes. - Let it rest.
The flavor deepens after sitting for a bit, making leftovers even better the next day.
Variations
This soup is wonderfully adaptable to different tastes and dietary needs.
1. Gluten-Free Option
Swap traditional pasta with a gluten-free version like rice pasta or lentil pasta. You can also use brown rice or quinoa.
2. Creamy Twist
Add ½ cup of heavy cream or coconut milk at the end of cooking for a creamier version. It pairs beautifully with the herbs.
3. No Tomato Version
Not a fan of tomatoes? Skip the crushed tomatoes and use all broth for a lighter, clear version. The basil and garlic still pack plenty of flavor.
4. Extra Vegetables
Add zucchini, green beans, or mushrooms for a veggie-loaded version. You can also stir in canned chickpeas or white beans for added protein.
5. Lemon-Basil Version
Brighten the soup with 2 tablespoons of lemon juice and some lemon zest along with the basil.
Storage & Reheating Tips
One of the best things about this soup? It stores beautifully.
- Refrigerator:
Store in airtight containers for up to 4 days. The flavors get better over time! - Freezer:
Freeze without pasta for up to 3 months. When reheating, cook the pasta fresh and stir it in. - Reheat Gently:
Warm over medium heat on the stovetop or microwave in 30-second bursts. Add a splash of broth or water if it’s too thick.
Related Recipes You’ll Love
This soup pairs well with cozy comfort dishes and fresh seasonal fare. Explore more:
Try our creamy and soothing Chicken Broccoli Cheese Soup Recipe or get creative with the bold, herbaceous Green Goddess Chicken Salad. Craving something spicier? Don’t miss the Spicy Chicken Noodle Soup.
You might also love the hearty Chicken Potato Soup Recipes or easy weeknight Marry Me Chicken Crock Pot. For meal prep, check out One Pan Chicken and Chorizo or our comforting Mississippi Chicken Recipe.
FAQs About Italian Chicken Soup with Fresh Basil
Can I use dried basil instead of fresh?
Fresh basil is key for this recipe’s signature flavor. If needed, use 1 teaspoon dried basil, but the soup won’t have the same brightness.
Can I make it vegetarian?
Yes! Skip the chicken and use vegetable broth. Add white beans or chickpeas for protein and texture.
What type of pasta works best?
Small shapes like orzo, ditalini, or elbow pasta work great. You can also use cooked rice for a lighter option.
Is this soup good for meal prep?
Absolutely. Just cook the pasta separately if you’re storing it for later. That way, it won’t soak up all the broth.
Conclusion
This Italian Chicken Soup with Fresh Basil is more than a recipe, it’s a comforting tradition you’ll return to again and again. With fresh ingredients, simple steps, and bold flavor, it’s the perfect answer to chilly days and busy weeks. Whether you’re cooking for one or feeding a hungry family, this bowl brings everyone to the table with a smile.