Chicken Vegetable Pasta Soup
It’s soup season, so we are working hard to add more recipes, since you like them so much!
Today, we are making a classic – Italian vegetable soup with pasta. But we are adding chicken, since we also know you like that a lot.
This recipe features one of our newer pasta – Tubetti. Have you tried it?
If not, this recipe gives you the perfect excuse to place an order and stock up on the best cozy pasta shapes for the Winter months.
Chicken Vegetable Pasta Soup FAQ
What vegetables are typically included in Chicken Vegetable Pasta Soup?
Common vegetables found in Chicken Vegetable Pasta Soup include carrots, celery, onions, and peas. However, you can customize the vegetable selection based on personal preferences.
Can I use any type of pasta in this soup?
A smaller pasta like tubetti or ditalini is the preferred Italian choice for Chicken Vegetable Pasta Soup. If you are making this recipe for small kids, you can use pastina, which is a tiny pasta in different shapes – either stars, tiny tubes, or even mixed shapes.
How can I make this soup suitable for vegetarians or vegans?
To make this soup vegetarian or vegan-friendly, you can omit the chicken and use vegetable broth instead of chicken broth. Additionally, you can add plant-based protein alternatives like tofu or chickpeas.
Are there any traditional Italian herbs or seasonings that work well in Chicken Vegetable Pasta Soup?
Herbs like thyme, and bay leaves are commonly used in Italian cooking and can enhance the flavor of Chicken Vegetable Pasta Soup.
Can I make this soup in advance and freeze it for later use?
Yes, you can make Chicken Vegetable Pasta Soup in advance and freeze it for up to three months. Just be sure to thaw it completely before reheating and adjust the seasoning if needed.
Easy Chicken Vegetable Pasta Soup With Italian Flavours
Ready to make what’s likely to become your new favourite weekly soup?
Follow the steps on the screen, or print the recipe card to file.
Let’s get cooking!
Chicken Vegetable Pasta Soup
Equipment
- 1 medium large pot
- 1 silicone spoon
- 1 chopping board
- 1 chopping knife
- 1 teaspoon
- 1 bowl
Ingredients
- 250 gr Tubetti Short Tube Pasta
- 150 gr frozen peas
- 1 onion
- 1 medium potato
- 2 carrots
- 200 gr minced chicken
- 2 cubes vegetable stock chicken stock is fine too.
- salt and pepper
- enough water to cover the pot You'll know how much as you are cooking it.
- grated parmesan
- 3 tbsp Belmorso Extra Virgin Olive Oil for cooking
- Belmorso Novello Extra Virgin Olive Oil for drizzling
Instructions
- Start by preparing your onion, carrots and potato for the soffritto
- Add them all together in a pot, with the frozen peas, and two tablespoons of Belmorso EVOO. I suggest you leave Novello for drizzling at the end.
- After 7 minutes, add your chicken mince and one more tablespoon EVOO. Mix well, lower the heat further, and let it cook for another 5 to 10 minutes. Remember to mix from time to time.
- Melt your vegetable stock cubes in a bowl of hot water, and throw into the pot. Add enough water to cover the vegetables and some more to cook the pasta later. I used 2 litres at this point and didn't add any more later.
- Season and mix. Lower the heat, cover with the lid, and let the vegetable soup cook for 30 minutes.
- After the 30 minutes, check whether there's enough water to cook the pasta in. If not, you can add more now.
- Add the tubetti pasta, mix well and let it cook for 10 minutes without the lid. Mix from time to time. The broth is enough for 300 to 350 gr of pasta. It depends on how you like your pasta soup, with a lot of broth or without.
- Take the pot off the heat, mix and serve. Finish with a drizzle of Novello 2024 EVOO and some grated parmesan.
More Pasta Soups On The Blog
You need to try these other pasta soups:
Beef Broth with Orecchiette Pasta (recipe here)
Italian Pasta e Fagioli (recipe here)
