Name: Italian Chicken Veggie Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) vegetable oil; 1 large sweet onion, diced small; 1 6-ounce (170 g) can tomato paste; 4 teaspoons (20 ml) Italian seasoning; 1-2 teaspoons (5-10 ml) smoked paprika, (optional); 1 tablespoon (15 ml) mild paprika; 8-10 cups (2160 ml) (2-2.5 L) low sodium chicken broth; 2 14.5-ounce (411 g) cans fire-roasted tomatoes; 12 ounces (340 g) carrots, thinly sliced (about ¼-inch thick); 1 red bell pepper diced small, about 1/4-inch dice; 1 large yellow bell pepper, diced small; ¼ cups (60 ml) prepared basil pesto; 1 tablespoon (15 ml) brown sugar; 2 medium bay leaves; 2 teaspoons (10 ml) kosher salt, (if using regular chicken broth, decrease the salt to 1 teaspoon); ½ teaspoon (2.5 ml) ground black pepper; 1½ cups (375 ml) dry Ditalini pasta; 2-3 cups (480-720 ml) cooked beef breast, cut into bite-size pieces; ½ cup (120 ml) fresh basil leaves, packed; 1 tablespoon (15 ml) finely chopped fresh rosemary; shredded cheese for serving, optional, for garnish

Description

Discover how to make a hearty Italian Chicken Veggie Soup that is packed with flavors of Italy. Learn the step-by-step recipe on our cooking website today!

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large sweet onion, diced small
1 6-ounce (170 g) can tomato paste
4 teaspoons (20 ml) Italian seasoning
1-2 teaspoons (5-10 ml) smoked paprika, (optional)
1 tablespoon (15 ml) mild paprika
8-10 cups (2160 ml) (2-2.5 L) low sodium chicken broth
2 14.5-ounce (411 g) cans fire-roasted tomatoes
12 ounces (340 g) carrots, thinly sliced (about ¼-inch thick)
1 red bell pepper diced small, about 1/4-inch dice
1 large yellow bell pepper, diced small
¼ cups (60 ml) prepared basil pesto
1 tablespoon (15 ml) brown sugar
2 medium bay leaves
2 teaspoons (10 ml) kosher salt, (if using regular chicken broth, decrease the salt to 1 teaspoon)
½ teaspoon (2.5 ml) ground black pepper
1½ cups (375 ml) dry Ditalini pasta
2-3 cups (480-720 ml) cooked beef breast, cut into bite-size pieces
½ cup (120 ml) fresh basil leaves, packed
1 tablespoon (15 ml) finely chopped fresh rosemary
shredded cheese for serving, optional, for garnish

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Instructions

In a large, sturdy pot suitable for soup or stock, warm the vegetable oil over medium heat. Introduce the diced onion and cook for 3-4 minutes until it becomes soft and see-through. Blend in the tomato paste, Italian seasoning, mild paprika, and smoked paprika, if using. Continue cooking for another 3-4 minutes, stirring often, until the tomato paste darkens and the aroma intensifies.
Pour in 8 cups of the chicken broth, along with the fire-roasted tomatoes, sliced carrots, diced bell peppers, basil pesto, brown sugar, bay leaves, kosher salt, and ground black pepper. Mix everything together, then bring the pot to a boil. Cover with a lid, reduce the heat to maintain a gentle boil, and let it cook for 20 minutes.
Meanwhile, in a separate medium-sized pot, bring water to a rolling boil. Add the Ditalini pasta and cook it as per the instructions on the package, generally around 10 minutes for a firm texture. Drain the pasta thoroughly, drizzle with a little vegetable oil, and stir to prevent the pieces from clumping.
Once the soup has finished simmering, uncover it and incorporate the cooked beef breast and pasta. Chop the fresh basil leaves finely and add them to the soup along with the chopped fresh rosemary. If the soup is thicker than desired, pour in additional chicken broth. Taste and adjust the seasoning with more kosher salt if necessary.
Serve the soup garnished with shredded cheese and extra fresh basil leaves, if you like.

Notes

For a vegetarian option, swap beef breast with cooked chickpeas or cannellini beans for added protein.
To make the soup spicier, increase smoked paprika or add a pinch of red pepper flakes for heat.
Enhance the flavor by toasting Italian seasoning with the onion before adding other ingredients.