Chicken soup with pasta is Italian-American comfort at its finest. Whether you use tiny pastina, playful shells, or hearty ditalini, the pasta makes this soup substantial and satisfying. It's the soup that Italian grandmothers have been serving to cure everything from colds to broken hearts.
The beauty of this soup is its simplicity and adaptability. Use whatever pasta you have on hand - small shapes work best for soup, but broken spaghetti works in a pinch. A generous shower of Parmesan at the end makes it special.
Best Pasta Shapes for Soup
- Ditalini: Small tubes, classic choice
- Small shells: Hold broth beautifully
- Orzo: Rice-shaped, elegant
- Pastina: Tiny stars, kid favorite
Pasta Tips
- Cook pasta al dente
- Add more broth when reheating
- Cook separately for meal prep
- Use gluten-free pasta if needed
Serving Suggestions
- Lots of Parmesan
- Crusty Italian bread
- Fresh parsley on top
- Red pepper flakes for heat
Chicken Soup with Pasta
Italian-American comfort with your favorite pasta shape.
Nutrition per serving
295Calories
28gProtein
28gCarbs
8gFat
2gFiber
4gSugar
Ingredients
Instructions
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Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes. Add garlic and Italian seasoning. Cook 1 minute.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Cook pasta. Return broth to a boil. Add pasta and cook according to package directions until al dente. Return shredded chicken.
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Serve. Season with salt and pepper. Ladle into bowls. Top generously with Parmesan and fresh parsley.
Recipe Notes
- For leftovers: Pasta absorbs liquid - add more broth when reheating.
- Meal prep: Cook pasta separately and add to individual portions.
- Gluten-free: Use your favorite GF pasta shapes.
- Storage: Refrigerate 4 days. Best eaten fresh.
