Print

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/tomato-chicken-soup-recipe/