With only 5 minutes of prep time, you can have a warm and satisfying bowl of Italian Chicken and Stars Soup on the table for your family. This healthy soup recipe is a one-pot meal that’s easy, fast, and very kid-friendly!
Oh, hey there! Did you survive the hustle, bustle, and cheer of the Christmas holiday? Did you indulge in a few too many cookies and plates of fudge?
No worries — this soup is a healthy and filling way to get some veggies and nutritious ingredients back into your family’s bodies so that you’re all properly fueled to tackle the New Year!
Healthy And Delicious Chicken And Stars Soup
Since we’re in the height of soup season, I wanted to share one of my kids’ latest favorites — this Italian Chicken and Stars Soup! My boys like it because it’s basically spaghetti disguised as soup (and the little star-shaped pasta never hurts either!).
I like this dinner for very different reasons: it’s fast (ready in 30 minutes from start to finish), it’s good for us, and it’s an entire meal in one pot.
That means fewer dishes for me, and I don’t have to worry about sides (although a loaf of crusty bread is a nice addition to the dinner).
What You Need To Make It
- Parmesan – for topping
- Garlic – adds delicious flavor make sure to use fresh
- Olive oil – for sauteing
- Onion – finely chopped
- Marinara sauce – use your favorite
- Chicken broth – good quality store bought or homemade
- Pasta stars – uncooked or any kind of tiny pasta shape for soup
- Cooked chicken – use a rotisserie or leftover roast chicken
- Mixed vegetables – I used mixed frozen vegetables
I hope that this simple recipe helps you get a comforting meal on the table for your family just a little bit easier this season! Enjoy the rest of the holidays, friends!
Top Tips and Variations
- This soup is a great way to use up leftover chicken but you can also use a rotisserie chicken or omit it altogether
- Any small pasta shape will do for this recipe
- If you’re not eating all of this straight away only heat as much as you’re going to eat and add the pasta. If the pasta is left it will swell and the texture will change.
- Leftovers can be stored in the fridge for 2-3 days
- You can easily double or half the ingredients to adjust the serving size
Other Soup Recipes You Might Like;
- Slow cooker lentil soup
- 30 minute tomato and basil soup
- Easy bean and ham soup
- Chicken tortilla soup
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Italian Chicken and Stars Soup
Ingredients
- 1 wedge Parmesan cheese about 8 ounces
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 small onion diced
- 1 cup marinara sauce
- 32 ounces chicken broth
- 1 cup uncooked stelline stars pasta (or other similar very small pasta shape)
- 1 cup diced cooked chicken
- 1 cup frozen mixed vegetables
Instructions
- Grate the Parmesan cheese and set aside (you will use this to garnish each bowl of soup).
- Save the rind from your cheese wedge and set that aside as well (you will need this for your soup later).
- In a large soup pot over medium heat, heat olive oil. Add garlic and onion to the pot, stirring for 2-3 minutes. Add marinara sauce. Slowly pour in chicken broth and stir all ingredients together.
- Cover, increase heat to high, and bring to a boil.
- When the soup boils, remove lid, stir in uncooked pasta and cheese rind.
- Reduce heat to medium-low and simmer for about 3-5 minutes. Stir in the chicken and vegetables; heat through until pasta is tender (about 5 minutes). Season with salt and pepper, to taste.
- Remove cheese rind from the pot. Divide soup among bowls, garnish each bowl with grated cheese, and serve.
Notes
- This soup is a great way to use up leftover chicken but you can also use a rotisserie chicken or omit it altogether
- Any small pasta shape will do for this recipe
- If you're not eating all of this straight away only heat as much as you're going to eat and add the pasta. If the pasta is left it will swell and the texture will change.
- Leftovers can be stored in the fridge for 2-3 days
- You can easily double or half the ingredients to adjust the serving size
This soup looks SO good, Blair! I could eat soup just about every day, but especially in the winter. I love that this is only 5 minutes of prep time, too! Sounds like the perfect lunch or dinner!
Thanks, Gayle!! I agree — soup always hits the spot, especially at this time of year!
Oddly enough, it hasn’t been cold enough for soup this winter. I’m beginning to wonder if we will ever see winter. But I’m not complaining and it’s certainly no excuse to avoid soup. This one sounds delicious, Blair. I’m sure it’s great for an easy dinner night!
I agree, Jen! I haven’t served nearly as much soup this year as I normally do at this point. Virginia hasn’t seen temps much below 70 degrees. Crazy (but I’m NOT complaining)!
will you adopt me? i promise not to be snotty. 😉 um.. YUM!
Hah hah! You’re so sweet — and yes, it’s bonus points if you wipe your own nose. 🙂
This looks so good Blair! My kids would love this and I love how easy it is to prepare.
Thanks, Christine! It’s definitely one of those great kid-friendly options that also happens to include some veggies!
Hello Blair,
Living in Arizona this year requires one to eat lots of hot soup! We’re freezing here.
Anyway, absolutely loved your receipe. Am passing it on to all my friends. And
adding the cheddar cheese as a topping is a great idea.
By the way, I used red peppers instead of green and it was fantabulous!
Yay, yay, yay!! So glad that you loved it, Marcia! And thank you for letting me know, and thank you for sharing with your friends! You’re the best! 🙂 Have a great weekend, and stay warm!
Probably the very BEST soup I ever had.
And so healthy!
This soup sounds wonderful !….Love making soups!….being retired and on a tight budget, I don’t think I’ll be able to afford the parmesan wedge…Is there anything else I could substitute ? TIA
50 degrees here today…..crazy winter we’ve had…
Hi, Merny! No problem if you don’t have a Parmesan wedge. You can just skip it entirely (you might need to add some salt to the broth), or sprinkle in some of the powdered Parmesan for more flavor. The wedge in the soup just gives it more Parmesan flavor and thickens it a little bit. But it will still be good without it! 🙂
Years late on this reply, but MernyfromMaine mentioned the cost of a Parmesan wedge. My grocery store sells vacuum-sealed bags of Parmesan rinds at a fairly reasonable price. Yup, just the rinds. I assume it’s left over from when they shred and grate Parm for sale in the deli. I bought a package and keep it stored in the freezer. I’m on year two and the wedges are still good and going strong! I like to add a rind to my minestrone soup — I have chicken and stars on the menu tonight, but was tickled when I saw this rendition. You mentioned a spaghetti-like flavor, but I am wondering if it might also be reminiscent of spaghetti-Os in the best possible nostalgic way? I don’t have marinara on hand, but I do have a bottled tomato pesto. I am thinking I might serve it on the side and see how the flavors blend.
Hi, Valerie! That’s cool — I wish my store sold rinds like that, too!
Yes, this is very reminiscent of Spaghetti-Os with their sweet, tomato-based flavor. I bet the tomato pesto would be a great addition to the meal!