This tomato-based tuscan chicken soup is deceptively easy to make for a busy night dinner. Filled with healthy veggies and a shredded rotisserie chicken, it's a delicious soup for families.
PREP TIME 10 minutesminutes
COOK TIME 40 minutesminutes
TOTAL TIME 50 minutesminutes
YIELD 8servings
Ingredients
2tbspextra virgin olive oil
1medium yellow oniondiced
4carrotspeeled and diced
4stalks celerydiced
2zucchinidiced
1tbspminced garlic
1tspdried oregano
1tspdried basil
6cupschicken stock
1(28 oz) can crushed tomatoes
2cupsrotisserie chickenshredded
1/2cupheavy creamoptional
Salt & pepper to taste
1/2cupAcini de Pepe pasta
Instructions
In a large pot add 2 tbsp olive oil and sauté the onions, celery, and carrots over medium-high heat for 8-10 minutes. Add the zucchini, garlic, basil, and oregano. Sauté until the veggies are tender about 4-6 minutes.
Pour the chicken stock and tomatoes into the pot and stir. Add the chicken and stir. Simmer the soup for 20 minutes.
Add the pasta and cook it right in the soup for another 10 minutes. Taste and season the soup with salt and pepper. Add the heavy cream at this time if you choose and allow it to simmer for 6-8 minutes.
Top with grated Parmigiano Reggiano or pecorino romano cheese and serve!
Recipe Notes
I let my soup set in the fridge overnight and the pasta absorbed far too much of the liquid. I just added a few more cups of chicken stock when I reheated it to make it more brothy and soup-like.