Description
A comforting and flavorful Italian chicken soup featuring acini di pepe pasta, fresh vegetables, and shredded rotisserie chicken.
Ingredients
Scale
- 6 tablespoons good extra virgin olive oil
- ½ cup finely chopped carrots (peeled)
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 4 cloves garlic (minced)
- ¼ cup sliced pepperoncinis (no juice)
- to taste Kosher salt
- to taste black pepper
- 2 tablespoons tomato paste
- 14 ounces can cherry tomatoes
- ½ tablespoon Italian seasoning
- 1 bay leaf
- 32 ounces chicken stock (+ 1–2 cups more if your adding shredded chicken)
- 1 Parmesan rind
- 1 cup Acini di Pepe pasta (pastina)
- 1 rotisserie chicken (finely shredded, optional)
- ¼ cup fresh parsley (chopped)
- for serving Freshly grated Parmesan cheese
- for drizzling Extra virgin olive oil
- for garnish Fresh basil or parsley
- for serving Crusty bread
Instructions
- Heat the olive oil in a large pot over medium to medium-low heat. Add the carrots, celery, onion, garlic, and sliced pepperoncinis. Season generously with salt and pepper.
- Cook slowly for 10–15 minutes, stirring often, until the vegetables are soft and translucent with just a slight golden tint.
- Add the tomato paste and stir continuously over medium heat for 3–5 minutes, until it deepens in color and smells rich and slightly sweet.
- Pour in the cherry tomatoes and break them up with a wooden spoon. Leave them as chunky or as broken down as you like.
- Add the Italian seasoning, bay leaf, and another pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5–10 minutes.
- Before tossing the tomato can, fill it with chicken stock, swirl it around, and pour it into the pot. Add the remaining stock until you’ve used 32 ounces total. Season lightly again.
- Add the Parmesan rind and bring the soup back to a boil.
- Add the acini di pepe directly to the soup. Bring to a rolling boil and cook according to the package directions (about 9 minutes).
- Remove the bay leaf and Parmesan rind. Taste and adjust seasoning, then serve as is.
- Stir in the shredded rotisserie chicken and chopped parsley. If needed, add about 1 additional cup of low-sodium chicken stock to loosen the soup.
- Bring back to a gentle boil, then reduce to a simmer for 2–3 minutes, just until the chicken is heated through.
Notes
- This soup is about layering flavor. Season now, season again later, and taste at the end.
- The soup will thicken as the pasta cooks—this starch is exactly what you want.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg