Italian Chicken and Stars Soup
A hearty and warming Italian chicken and stars soup perfect for a chilly day!
Servings 6 servings
Calories 328kcal
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
Nutrition
Calories: 328kcal | Carbohydrates: 23g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 1418mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2010IU | Vitamin C: 18.6mg | Calcium: 479mg | Iron: 1.7mg