Description
A comforting and hearty Italian soup perfect for fall, known for its soothing properties and rich flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup small pasta (like ditalini or orzo)
- 2 cups cooked chicken, shredded
- 1 cup kale or spinach, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic, oregano, and thyme; cook for another minute.
- Add diced tomatoes and broth; bring to a boil.
- Stir in pasta and cook according to package instructions until al dente.
- Add shredded chicken and kale; simmer for 5 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Feel free to add other vegetables like zucchini or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg