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Close up of roasted chicken vegetable soup with pasta in bowl
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5 from 35 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: First course, light dinner, light lunch, low calorie, quick and easy, Soup
Cuisine: American, Italian, Mediterranean
Servings: 8 people
Calories: 605kcal
Author: Marisa Franca @ All Our Way


  • 1 roasted chicken - the meat from 2 breasts and 2 thighs Or use leftover turkey.
  • 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


  • 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.


This is a great recipe to use your leftover turkey. It's delicious and the meat is extra moist from the soup stock. 
*** 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.


Calories: 605kcal | Carbohydrates: 26g | Protein: 54g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 1139mg | Potassium: 913mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3135IU | Vitamin C: 25.7mg | Calcium: 76mg | Iron: 3.9mg