Tuscan Chicken Soup with Fall Vegetables

4.8(6)

Wonderfully warm soup perfect for a fall day. One thing that I love to do with soups is cut up double or triple the veggies and put the extra in the freezer as

by Jennifer Almond·published 2012-11-20

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Brothy SoupsSoups

Servings

Total time

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prep 20 min

Calories / serving

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Ingredients (15)

serves

2 Tablespoons Extra Virgin Olive Oilextra-virgin-olive-oil
1 Medium Yellow Onion, Peeled And Dicedonion
4 stalks Celery, Dicedcelery
4 Carrots, Peeled And Dicedcarrot
2 cups Diced Butternut Squashbutternut-squash
1 Red Pepper, Stem And Seeds Removed Then Dicedbell-pepper
3 cloves Fresh Garlic, Mincedgarlic
8 cups Good Chicken Stockchicken-stock
15 ounces, fluid Can Crushed Tomatoes
1-½ teaspoon Basilbasil
1-½ teaspoon Oreganooregano
2 cups Shredded Rotisserie Chicken Meat
½ cups Acini De Pepe Pasta
Salt And Pepper, to tastesalt-and-pepper
½ cups Half-and-half

Instructions (2 steps)

01In a large pot add olive oil and saute onions, celery, carrots, squash, red pepper and garlic over medium high heat for 10-12 minutes. Add chicken stock, tomatoes, basil, oregano and chicken. Simmer soup for 20 minutes. At this point the vegetables should be tender but if not cook for a bit longer. Add the pasta and cook it right in the soup for another 10 minutes (or use the timing specified on the package for your pasta). Season with salt and pepper. Add half-and-half if using and allow to simmer for a couple more minutes.

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Not rich — missing servings, total time, or calories.