Description
A cozy, comforting Italian twist on classic chicken soup, packed with tender chicken, pasta, vegetables, and herbs. Perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth (low sodium if preferred)
- 2 cups cooked shredded chicken (rotisserie works beautifully)
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 (14-ounce) can diced tomatoes
- 2 cups fresh spinach or kale, roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in oregano, basil, and red pepper flakes. Add chicken broth and diced tomatoes. Bring to a boil, then reduce to simmer.
- Add shredded chicken and pasta. Cook about 10 minutes, stirring occasionally, until pasta is tender.
- Stir in spinach or kale until wilted. Add Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
Use homemade broth for extra depth. Avoid overcooking pasta. A splash of lemon juice before serving brightens the soup beautifully. Great for freezing and reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian