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
A hearty Italian-American favorite featuring tender chicken and your favorite pasta shapes. Family comfort everyone loves.
Nutrition per serving
295 Calories
28g Protein
28g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Sauté vegetables in olive oil.
- . Add broth and chicken. Simmer 20 minutes.
- . Shred chicken. Add pasta, cook until tender.
- . Serve with Parmesan and 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.