Tomato Chicken Soup Recipe

Introduction

This comforting chicken soup is packed with tender chicken, savory sun-dried tomatoes, and creamy Parmesan for a delightful twist on a classic. It’s perfect for cozy dinners or when you need a flavorful boost on a chilly day.

Ingredients

• 8 oz dry ditalini pasta (or other small pasta)
• 3 tbsp sun-dried tomato oil (from the jar)
• 1 medium yellow onion, diced
• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 8 garlic cloves, minced
• ¼ cup tomato paste
• 1 tbsp unsalted butter
• ⅓ cup chopped sun-dried tomatoes
• 8 cups low-sodium chicken broth
• 1 tbsp Italian seasoning
• 1 tsp dried oregano
• ½ tsp dried basil
• 1¼ tsp salt
• ½ tsp black pepper
• 3 cups shredded chicken (rotisserie or cooked)
• ¾ cup heavy cream
• ¾ cup freshly shredded Parmesan cheese
• Chopped fresh basil (optional, for garnish)

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large Dutch oven or pot, heat the sun-dried tomato oil over medium heat. Add diced onion, chopped carrots, and celery, then sauté for 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
3. Step 3: Stir in the tomato paste and butter until the vegetables are evenly coated. Add chopped sun-dried tomatoes and sauté for 2 to 3 minutes to deepen the flavors.
4. Step 4: Pour in the chicken broth and add Italian seasoning, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Step 5: Remove the pot from heat. Stir in the shredded chicken, heavy cream, Parmesan cheese, and the cooked pasta. Mix well until the cheese is melted and the soup is heated through.
6. Step 6: Ladle the soup into bowls and garnish with chopped fresh basil if desired. Serve warm and enjoy.

Tips & Variations

• To boost freshness, add a squeeze of lemon juice just before serving.
• Use gluten-free pasta if you want a gluten-free version of the soup.
• Swap heavy cream for half-and-half for a lighter option, but the soup will be less creamy.
• Add chopped spinach or kale during the simmering step for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water during reheating can help maintain the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. The flavors actually develop more fully after resting. Just store it in the refrigerator and reheat before serving.

What type of chicken works best?

Cooked rotisserie chicken is convenient and flavorful, but you can also use shredded poached or baked chicken breast or thighs.

Tomato Chicken Soup Recipe

Print Recipe

★★★★★

5 from 64 reviews

A hearty and creamy chicken soup featuring tender shredded chicken, ditalini pasta, and a flavorful tomato-infused broth. This comforting recipe combines sautéed vegetables, sun-dried tomatoes, and aromatic Italian herbs for a satisfying meal perfect for any season.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz dry ditalini pasta (or other small pasta)

Soup Base

• 3 tbsp sun-dried tomato oil (from the jar)
• 1 medium yellow onion, diced
• 3 medium carrots, chopped
• 3 celery stalks, chopped
• 8 garlic cloves, minced
• ¼ cup tomato paste
• 1 tbsp unsalted butter
• ⅓ cup chopped sun-dried tomatoes
• 8 cups low-sodium chicken broth
• 1 tbsp Italian seasoning
• 1 tsp dried oregano
• ½ tsp dried basil
• 1¼ tsp salt
• ½ tsp black pepper

Finishing Ingredients

• 3 cups shredded chicken (rotisserie or cooked)
• ¾ cup heavy cream
• ¾ cup freshly shredded Parmesan cheese
• Chopped fresh basil (optional, for garnish)

Instructions

1. Cook the Pasta: Cook the ditalini pasta according to the package instructions until al dente. Drain well and set aside to be added later.
2. Sauté Aromatics: Heat sun-dried tomato oil in a large Dutch oven or pot over medium heat. Add diced onion, chopped carrots, and celery, then sauté for about 5 minutes until vegetables begin to soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Build the Base: Stir in tomato paste and unsalted butter, ensuring the vegetables are well coated. Add chopped sun-dried tomatoes and sauté for 2 to 3 minutes to deepen the flavors.
4. Add Broth & Simmer: Pour in the low-sodium chicken broth. Add Italian seasoning, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 10 minutes to meld the flavors.
5. Finish the Soup: Remove the pot from heat. Stir in shredded cooked chicken, heavy cream, freshly shredded Parmesan cheese, and the cooked ditalini pasta. Mix thoroughly until the cheese melts and the soup is evenly heated through.
6. Serve: Ladle the soup into bowls and garnish with chopped fresh basil if desired. Serve warm and enjoy your creamy, flavorful chicken soup.

Notes

• Use rotisserie chicken for a quick shortcut that adds great flavor.
• For a lighter version, substitute the heavy cream with half-and-half or whole milk.
• Adjust the seasoning to taste, especially salt and pepper, depending on the broth used.
• Sun-dried tomato oil adds a unique depth; if unavailable, substitute with olive oil but the flavor will differ.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: chicken soup, creamy chicken soup, Italian chicken soup, sun-dried tomato chicken soup, comfort food