Cozy and comforting Italian chicken noodle soup is packed full of chicken, veggies, and tortellini noodles. It’s filling enough to be its own meal!
This flavorful Italian Chicken Noodle Soup is comfort food at it’s best. One Hour Soft And Fluffy Dinner Rolls, Homemade Cheese Breadsticks, and Homemade Crescent Rolls are great compliments to this tasty soup.
a family favorite!
This is another one of those recipes that I’ve been meaning to share for a few years now!
Italian chicken noodle soup is creamy, chunky & packed full of flavor… plus it’s a breeze to make. Did I mention that you can use any short pasta you want, or even tortellini? Yesss! So pick your favorite pasta and get cooking.
We use pulled rotisserie chicken for ease, but last year we tossed in some Thanksgiving turkey leftovers and it was just as delicious.
This soup is a family favorite, one that we keep making over & over again. It’s kid-friendly and makes enough to feed a crowd or to enjoy as leftovers. It’s a fall staple and a recipe we’ll keep in our dinner rotation for years to come!!
Making Italian chicken noodle soup
VEGGIES. In a large Dutch oven or stockpot set over medium heat, add the olive oil. When the oil is hot add the celery, onion, bell peppers, and zucchini. Cook until veggies are tender, about 5-7 minutes, then add the jalapeño and garlic and continue sautéing for 2 minutes.
CHICKEN. Pour in the diced tomatoes along with the chicken broth, turn the heat up and bring to a boil. Add the chicken, oregano, salt, pepper and red pepper flakes, reduce heat and simmer for 20 minutes.
PASTA. Add the pasta and cook until al dente, about 10 minutes or so, then remove from the heat and stir in the parsley and cream. Allow to cool for 10 minutes.
SERVE. Garnish with grated or shaved parmesan, serve immediately.
When preparing the rotisserie chicken keep in mind that if you remove it from the bones while it is still warm it will fall right off and save you quite a bit of prep time.
Cooked Italian sausage or even leftover holiday ham is perfect in this recipe. If you do choose to use ham, you may want to omit the added salt and just sprinkle some in to taste if needed.
When dicing the jalapeno for this recipe you are going to want to start by cutting it in half lengthwise and then work from the bottom to the top of the pepper to remove the seeds using a spoon to scrape them out along with the membrane. You will then be ready to dice the jalapeno as desired. It is also a good idea to wear gloves when handling the jalapeno if you can, but if you don’t have any available and end up burning your hands a little bit here are a few things we suggest:
- Wash your hands right away with some dish soap instead of hand soap.
- Apply a little rubbing alcohol to your skin using a dampened cotton ball.
- Try dipping your hands in some cold milk or yogurt.
STORE any leftover soup covered in the fridge for a few days.
Leftovers can also be FROZEN, but because this soup contains cream it might be slightly grainy when defrosted. One way to avoid this is to wait to add the cream until after you defrost your soup. Another way to improve the texture if you have frozen the soup with the cream already added, is to make sure to defrost it slowly in the fridge overnight.
When REHEATING the soup on the stove do so on low stirring frequently. If you left the cream out when you froze it, now would be the time to add it as the soup simmers. If not, keep stirring and if it isn’t thick enough you can add ½ tsp of cornstarch that has been dissolved in some warm water. Reheat leftover soup in the microwave after it has thawed. Warm it up on high for about 20 seconds, stir it, then cook it for another 20 seconds or so until it reaches your desired temperature.
More delicious soups you’ll be glad you tried:
- Hot and Sour Soup
- Chipotle Chicken Chowder
- Tuscan Lentil Soup
- Jalapeno Popper Soup
- Tomato Tortellini Soup
Italian Chicken Noodle Soup Recipe
- 3 tbsp olive oil
- 3 stalks celery - diced
- 1 yellow onion - diced
- 2 green bell peppers - diced
- 1 zucchini - sliced
- 1 jalapeno - diced
- 3 cloves garlic - minced
- 1 (28 oz) can diced tomatoes
- 64 oz low-sodium chicken broth - (2 32-ounce boxes)
- 3 cup rotisserie chicken* - pulled
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 lb short pasta - OR tortellini
- 1 tbsp fresh parsley - chopped
- 2 cup heavy cream
- 1/4 cup parmesan cheese - grated
- In a large Dutch oven or stockpot set over medium heat, add the olive oil. When the oil is hot add the celery, onion, bell peppers, and zucchini. Cook until veggies are tender, about 5-7 minutes, then add the jalapeño and garlic and continue sautéing for 2 minutes.
- Pour in the diced tomatoes along with the chicken broth, turn the heat up and bring to a boil. Add the chicken, oregano, salt, pepper and red pepper flakes, reduce heat and simmer for 20 minutes. Add the pasta and cook until al dente, about 10 minutes or so, then remove from the heat and stir in the parsley and cream. Allow to cool for 10 minutes.
- Garnish with grated or shaved parmesan, serve immediately.