Comfort food gets an Italian makeover. This Italian Chicken Soup keeps the familiar warmth of classic chicken soup but adds bright tomato flavor, Italian herbs and a creamy finish to delight both taste buds and tummy.
This version is close to Grandma’s chicken soup but with an Italian twist: diced tomatoes, dried basil and oregano, and small tubular pasta create a soup that’s both hearty and comforting.
A handful of simple ingredients transforms an ordinary soup into something special. Tomatoes add acidity, Italian seasoning deepens the aroma, and a short pasta helps the broth cling to each spoonful. The finishing touch of heavy cream yields a silky, satisfying broth.
Serve this soup on its own or alongside a crusty loaf of bread for a complete meal.
What is Ditalini pasta?
Ditalini are short, small tube-shaped pasta that hold broth well and add pleasant texture to the soup. If you can’t find ditalini, use another small pasta such as small shells, elbow macaroni, or acini di pepe as a substitute.
What makes this soup special?
This Italian Chicken Soup features a creamy, savory broth that’s both comforting and rich in flavor. It’s easy to prepare, family-friendly, and versatile enough to use leftover chicken or turkey.
How do I store this soup?
Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to five days.
Can this soup be frozen?
You can freeze the soup after it cools. Some cooks prefer to add the heavy cream only when reheating, but it generally freezes and reheats well if the cream is included—just stir thoroughly after thawing.
Could turkey be used instead of chicken?
Yes. Leftover turkey is a great substitute and works especially well after holiday meals.
Ingredients:
2 cups cooked chicken, cubed or shredded
8 ounces ditalini pasta (or substitute)
4 cups chicken stock or broth
1 tbsp oil
1 orange bell pepper, seeded and diced
½ white onion, diced
2 stalks celery, sliced and diced
2 cans petite diced tomatoes (15 oz each), do not drain
1 jalapeño pepper, seeded and diced (optional, adjust for heat)
1 cup heavy cream
1 cup water
½ tsp salt
¼ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
HOW TO MAKE ITALIAN CHICKEN SOUP:
Step 1. Cook the pasta according to package directions until al dente. Drain, rinse, and set aside.
Step 2. In a Dutch oven or large pot, heat the oil over medium-high heat. Add the diced onion, celery, jalapeño and orange bell pepper.
Step 3. Sauté the vegetables until tender, about 4–6 minutes.
Step 4. Add the cooked chicken, chicken broth, water and the diced tomatoes with their juice to the pot.
Step 5. Stir in the dried basil, oregano, salt and black pepper.
Step 6. Bring the soup to a boil, then reduce heat and simmer for 20 minutes to blend the flavors.
Step 7. Stir in the cooked pasta, then add the heavy cream and mix until the broth is smooth and creamy.
Step 8. Serve the soup hot with crusty bread or rolls.
Italian Chicken Soup
Ingredients
- 2 cups Chicken cooked and cubed or shredded
- 8 ounces Ditalini Pasta
- 4 cups Chicken Stock or Chicken Broth
- 1 tbsp Oil
- 1 Bell Pepper Orange, seeded and diced
- ½ White Onion diced
- 2 stalks Celery sliced and diced
- 2 cans Petite Diced Tomatoes (15 ounce cans), Do Not Drain
- 1 jalapeno pepper seeded and diced
- 1 cup heavy cream
- 1 cup water
- ½ tsp Salt
- ¼ tsp black Pepper
- 1 tsp Basil dried
- 1 tsp Oregano dried
Method
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1. Cook the pasta according to package directions until al dente.
2. Drain and rinse the pasta, set aside.
3. In a Dutch oven, heat the oil over medium-high heat.
4. Add the onion, celery, jalapeño and orange pepper and sauté until tender.
5. Add the chicken, broth, water and diced tomatoes with their juice.
6. Stir in basil, oregano, salt and pepper.
7. Bring to a boil, then reduce heat and simmer 20 minutes.
8. Stir in the cooked pasta and add the heavy cream. Serve hot.
Notes
Ditalini are small tube-shaped pasta that capture broth well. Substitute any small pasta if needed.
THANKS FOR PINING!
