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Italian Chicken Soup with Pasta and parmesan

Italian Chicken Soup with Pasta and Parmesan

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6

Equipment

  • Large soup pot or Dutch oven A heavy-bottomed pot helps evenly distribute heat and prevents sticking. A 5 to 6-quart Dutch oven is perfect.
  • Sharp chef’s knife For slicing vegetables efficiently.
  • Cutting board Preferably one for veggies and a separate one for chicken.
  • Wooden spoon or silicone spatula To stir without damaging your pot.
  • Grater For freshly grating Parmesan (much better than pre-shredded).
  • Soup ladle To serve neatly and generously.

Ingredients
  

For the Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 medium carrots peeled and diced
  • 2 celery stalks sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes optional, for a subtle kick
  • 6 cups low-sodium chicken broth
  • 1 14.5 oz can diced tomatoes
  • 1 cup small pasta ditalini, orzo, or small shells work great
  • 2 cups cooked chicken use shredded rotisserie, poached chicken breasts, or chicken tenders
  • Salt and freshly ground black pepper to taste
  • Juice of ½ lemon for brightness
  • ½ cup grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Optional Add-ins

  • 1 cup baby spinach or kale stirred in at the end
  • 1 teaspoon Italian seasoning if you don’t have individual herbs
  • A drizzle of good olive oil or chili oil before serving

Instructions
 

Sauté the Aromatics

  1. In your soup pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, cooking for another 3–4 minutes until fragrant and slightly softened.

Season and Simmer

  1. Sprinkle in the oregano, thyme, and red pepper flakes. Stir well to coat the vegetables in the spices. Pour in the chicken broth and canned tomatoes (with juice). Increase the heat and bring the mixture to a gentle boil.

Add the Pasta

  1. Once boiling, stir in the pasta. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the pasta is al dente (about 8–10 minutes depending on the shape). If you like your soup brothier, feel free to add an extra cup of broth at this stage.

Add the Chicken

  1. Stir in the cooked chicken and let everything simmer for another 5 minutes to heat through. This is where the soup takes on that comforting, homemade flavor. Add lemon juice and season with salt and pepper to taste.

Finish and Serve

  1. Remove from heat and stir in freshly grated Parmesan. Ladle into bowls and garnish with chopped parsley and a little more Parmesan if you like. Serve hot with crusty bread or a simple salad on the side.