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Italian Chicken Noodle Soup
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5 from 2 votes

Italian Chicken Noodle Soup Recipe

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: Italian
Servings: 10 servings
Calories: 426kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*This recipe is great with leftover turkey too!

Nutrition

Calories: 426kcal | Carbohydrates: 41g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 362mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 1mg