Ingredients
Scale
- 1 1/2 celery ribs, diced
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 small russet potato, peeled and diced
- 1/2 red bell pepper, diced
- 1 (14 oz) can tomatoes, drained and chopped
- 3 tbsp olive oil
- 1 tbsp fresh parsley
- 1 tbsp dried oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 5 cups water
- 2 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups cooked ditalini pasta
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add celery, carrot, potato, onion, and red bell pepper; sauté for about 5 minutes until vegetables start to soften.
- Add tomatoes, parsley, oregano, garlic, and red pepper flakes; stir to combine.
- Pour in water and chicken broth; bring to a boil over medium-low heat. Partially cover the pot and simmer for 1 hour.
- Use a potato masher to mash some of the vegetables at the bottom to slightly thicken the soup.
- Add shredded chicken to the soup and simmer for an additional 30 minutes.
- While the chicken simmers, cook ditalini pasta separately until al dente, then drain.
- Just before serving, stir in the cooked pasta. Serve hot with freshly grated Parmesan cheese if desired.
Notes
1. You can adjust the amount of red pepper flakes to make the soup spicier or milder.
2. Leftover rotisserie chicken works well to speed up preparation.
3. The soup tastes better the longer it simmers as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg