October 21, 2017

Roasted Chicken Vegetable Soup With Pasta Less Than One Hour

Name: Roasted Chicken Vegetable Soup With Pasta Less Than 1 Hour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 people
Ingredients: 1 roasted chicken - the meat from 2 breasts and 2 thighs; 2 Tablespoons butter + 2 Tablespoons olive oil; 2 medium onions or 1 large onion chopped; 3 cloves garlic (minced); 12 basil leaves (sliced into ribbons); 3 bay leaves; 1 cup finely diced carrots; 1 fennel bulb (finely diced); 1 cup frozen or fresh peas; 1-10 oz. can Ro-tel tomatoes; 45 oz. chicken broth; 27 oz. beef broth; 6 oz. ditalini pasta prepared according to package directions ***; Kosher salt and freshly ground black pepper****; Lemon wedges; green onions (sliced (optional for garnish)); freshly ground Parmesan cheese

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Roasted Chicken Vegetable Soup uses the basic Italian recipe of minestra di pasta e piselli and puts a special spin to it. This dish is thinner than minestrone, and it’s quick and easy. It uses bought roasted chicken and spices it up with hot canned tomatoes.

Roasted Chicken Vegetable Soup An Easy Basic Recipe

Are you craving soup yet? We were when we made this delicious bowl of goodness.

The weather turned cold. We wanted something hot. But, we wanted something easy.

We were busy packing for our trip South and didn’t have the time to make soup with lots of steps. The ingredients immediately attracted us to this minestra {soup}.

We had everything — the garlic, onion, carrots, peas, fennel, herbs, pasta, and broth. Super easy and fast! The original recipe did not call for any meat. But, as I mentioned before, Honey likes his meat in his soups and stews. We didn’t have anything thawed. This meant we had to go to plan B.

Roasted Chicken Vegetable Soup An Easy Solution

We had to run to a big box store before we finished our packing.

The lightbulb turned on in our brains. The store sells roasted chicken for $5.00. I marvel at that price! You can’t buy a chicken and roast it for less than that. Once we were home, we gathered the ingredients and began putting together what we now decided to make — Roasted Chicken Vegetable Soup With Pasta.

The only hands-on work was roughly chopping the onions, garlic, fennel bulb, dicing the carrots, and tearing the meat off of two chicken breasts and two thighs.

I wield a mean can opener, so I was in charge of opening the Ro-tel tomatoes, the cans of chicken broth and popping the lid off the carton of beef broth.

We were ready to roll.

Roasted Chicken Vegetable Soup cooks in less than 30 minutes

While the onion and garlic cooked, I went outside and picked three bay leaves from our bush and picked basil leaves from our plants.

When I came back inside, the aroma of garlic and onion sauteeing on the stove greeted me.

That kitchen aroma reminds me of my mamma. I can’t count the times she started a recipe with a battuto {a flavor base of finely chopped vegetables such as onion, garlic with pancetta, or pork fat}.

It didn’t take long before we added the seasoning, chopped vegetables, and Ro-tel tomatoes. Once the vegetables softened, we poured the liquids into the pot. The frozen peas and cooked ditalini went in, as well.

Before we knew it, an aromatic soup simmered on the stove. We ladled the roasted chicken vegetable soup with pasta into our bowls. We finished with a squeeze of fresh lemon juice and a sprinkle of Parmesan cheese.

Thank you for joining us on another kitchen adventure. What’s your favorite soup? Let us know in the comments.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Roasted Chicken Vegetable Soup With Pasta Less Than 1 Hour

Roasted Chicken Vegetable Soup With Pasta is a heartier version of the Italian Minestra di pasta e piselli. We use already prepared roasted chicken and canned chicken and beef broth. You have a hearty delicious soup on the table in less than 1 hour.

5 from 19 votes

Print Pin Rate

Course: First course, light dinner, light lunch, low calorie, quick and easy, Soup

Cuisine: American, Italian, Mediterranean

Keyword: fall dish, Rotisserie chicken

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: people

Calories: 605kcal

Author: Marisa Franca @ All Our Way

Ingredients

1 roasted chicken - the meat from 2 breasts and 2 thighs
2 Tablespoons butter + 2 Tablespoons olive oil
2 medium onions or 1 large onion chopped
3 cloves garlic minced
12 basil leaves sliced into ribbons
3 bay leaves
1 cup finely diced carrots
1 fennel bulb finely diced
1 cup frozen or fresh peas
1-10 oz. can Ro-tel tomatoes
45 oz. chicken broth
27 oz. beef broth
6 oz. ditalini pasta prepared according to package directions ***
Kosher salt and freshly ground black pepper****
Lemon wedges
green onions sliced (optional for garnish)
freshly ground Parmesan cheese

Instructions

Melt the butter with the olive oil in a large Dutch oven or pot. Sauté the onions and garlic until soft and translucent.
Mix in the carrots, fennel, bay leaves, basil ribbons, Ro-tel tomatoes, and peas. Stir and bring to a simmer and continue to cook for about 8 to 10 minutes.
Add all the liquid and chicken. Bring to a simmer and continue to cook for about 5 minutes.
Season with salt and pepper to taste.
Add the cooked ditalini and bring back up to a simmer.
Ladle into bowls and add a squeeze of lemon, and sprinkle with some Parmesan cheese.

Notes

*** be sure not to overcook pasta because it goes into the soup.
**** be careful with the salt. The canned broth is already salted. Be sure to taste.

Nutrition

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