Chicken Pasta Soup (Cozy Italian-Style Bowl)

Tender shredded chicken, a silky tomato-herb broth, and bite-size pasta on the table in about 45 minutes, with Instant Pot and slow cooker options.

Every spoonful blends savory chicken, twirly noodles, and a warm tomato-garlic broth that tastes like a hug from an Italian nonna.

Why You’ll Love It

• Comfort in a bowl: Exactly what you want for cold weather dinner ideas—rich, steamy, and filling without feeling heavy.
• Pasta two ways: Make it classic chicken ditalini soup or swap in tortellini for a heartier bite.
• Fast weeknight method: Stovetop in about 45 minutes; hands-off Instant Pot and slow cooker directions included.
• Italian pantry staples: Onion, carrot, celery, garlic, tomatoes, herbs, and good broth—simple ingredients, big flavor.
• Flexible & family-friendly: Adjust pasta shapes, add spinach, or make it creamy “chicken alfredo soup” style.

Ingredient Notes (what to buy & why)

Chicken:

• Boneless skinless thighs stay juicy and shred beautifully; breasts work too—just pull them right at 165°F/74°C.
• Shortcut: 3 cups rotisserie chicken (stir in at the end).

Aromatics & base:

• Onion, carrot, celery (the classic mirepoix) create sweetness and depth.
• Garlic (4 cloves) brings warmth; tomato paste adds body and umami.
• Crushed tomatoes (fire-roasted if you like) give an Italian vibe without turning it into marinara.

Broth & seasonings:

• Low-sodium chicken broth so you control salt.
• Bay leaf, dried oregano, dried basil = reliable Italian profile.
• Optional boosters: a splash of soy sauce or fish sauce (½–1 tsp) for restaurant-level savoriness; Parmesan rind for extra depth.

Pasta:

• Ditalini = tiny tubes that hold broth—classic for Italian pasta soup.
• Cheese tortellini for a tortellini soup recipe twist (cook directly in the pot).
• For chicken lasagna soup vibes, use mafalda corta (mini lasagna noodles).

Finishers:

• Baby spinach for color and nutrients; lemon or a splash of red-wine vinegar to brighten; Parmesan for salty sparkle; optional half-and-half for a creamy alfredo finish.

Step-by-Step: Stovetop (about 45 minutes)

1. Sauté the base (8 minutes): Heat 2 Tbsp olive oil in a Dutch oven over medium. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs with ½ tsp salt. Cook until tender. Stir in 4 minced garlic cloves for 30 seconds.
2. Tomato umami (1 minute): Add 2 Tbsp tomato paste; cook until brick red and fragrant.
3. Build the broth (2 minutes): Stir in 1 tsp dried oregano, ½ tsp dried basil, 1 bay leaf, and a pinch of chili flakes (optional). Add 6 cups chicken broth and 1 cup crushed tomatoes. If using a Parmesan rind, add now. Bring to a lively simmer.
4. Poach the chicken (12–15 minutes): Submerge 1½–2 lb boneless chicken (thighs or breasts). Simmer gently (don’t boil) until internal temp hits 165°F/74°C. Transfer to a plate.
5. Cook the pasta (8–10 minutes): Add 1½ cups ditalini to the simmering soup. Cook until just al dente, stirring occasionally. (For tortellini: add 12 oz refrigerated tortellini; cook 3–5 minutes.)
6. Shred & return (2 minutes): Shred chicken with two forks. Remove bay leaf and Parmesan rind. Return chicken to the pot with 2 cups baby spinach (optional) to wilt.
7. Brighten & balance (1 minute): Stir in 1 Tbsp lemon juice or 1 tsp red-wine vinegar. Season with ¾–1 tsp kosher salt and ½ tsp black pepper, to taste.
8. Serve: Ladle into bowls; top with grated Parmesan and extra olive oil if desired.

Pro Tips (restaurant-style results at home)

• Clear, clean broth: Keep the simmer gentle while poaching so the soup stays bright—not cloudy.
• Noodles stay bouncy: If you plan leftovers, cook pasta separately and store it apart from the soup; combine per bowl.
• Salt smart: Season at three points—aromatics, after chicken returns, and at the end—tasting after each.
• The Parmesan trick: A rind infuses umami without adding heaviness; remove before serving.
• Acid = magic: A small squeeze of lemon wakes up every other flavor.

Variations (mapped to interests)

• Chicken Ditalini Soup: Stick to ditalini; skip spinach; finish with parsley and lemon.
• Chicken Tortellini Soup: Swap ditalini for cheese tortellini and add extra basil.
• Chicken Alfredo Soup (creamy): Stir in ½–¾ cup half-and-half and ¼ cup finely grated Parmesan at the end.
• Italian Chicken Soup (brothy): Increase broth to 7–8 cups, add rosemary, and skip tomatoes for a clear golden soup.
• Chicken Lasagna Soup: Use mafalda corta, add ½ tsp fennel seed, and dollop ricotta on top of each bowl.
• Italian Pasta Soup (veggie-forward): Add zucchini coins or cannellini beans; finish with pesto.
• Cold Weather Dinner Ideas (hearty): Stir in a can of chickpeas and more pasta for an extra filling pot.

How to Serve

Top bowls with grated Parmesan, cracked pepper, and a drizzle of olive oil. Add garlic bread, toasted focaccia, or a crisp green salad. For kids, serve extra pasta on the side and spoon broth/chicken over it so everyone gets their ideal ratio.

Make-Ahead, Storage & Freezing

• Make-ahead: Soup base improves by day two. For best texture, keep pasta in a separate container and add when reheating.
• Fridge: Soup (without pasta) keeps 4 days; pasta keeps 2–3 days tossed with a little oil.
• Freeze: Freeze the soup without pasta up to 3 months. Thaw overnight; reheat gently and add freshly cooked pasta.
• Reheat: Simmer on low; thin with a splash of water/broth if thickened. Re-season with salt and lemon.

Troubleshooting FAQ

Why is my chicken tough?
It boiled too hard or cooked too long. Keep a gentle simmer and pull at 165°F/74°C.

How do I make it creamier (but not heavy)?
Stir in ½ cup half-and-half and ¼ cup Parmesan off heat for a silky finish.

Can I use leftover roasted chicken?
Yes—stir in 3 cups shredded during the last 5 minutes to warm through.

My soup tastes flat—what now?
Add a pinch of salt and a squeeze of lemon before more bouillon. Brightness beats saltiness alone.

Simple Nutrition (estimate, per serving—6 servings)

Calories: 360 | Protein: 28g | Carbs: 41g | Fat: 10g | Fiber: 4g | Sugar: 6g | Sodium depends on broth/cheese

Sarah

Chicken Pasta Soup (Italian-Style)

Cozy chicken pasta soup with a tomato-garlic broth, tender shredded chicken, and ditalini (or tortellini). Comforting and hearty, made stovetop in ~45 minutes, with Instant Pot and Slow Cooker options.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Italian-American

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 0.5 tsp dried basil
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1 cup crushed tomatoes (fire-roasted optional)
• 1.5 lb boneless skinless chicken thighs or breasts (use 1½–2 lb)
• 1.5 cups ditalini (or 12 oz cheese tortellini)
• 2 cups baby spinach (optional)
• 1 tbsp lemon juice (or 1 tsp red wine vinegar)
• 1 tsp kosher salt (¾–1 tsp, to taste)
• 0.5 tsp black pepper
• Parmesan, for serving (plus optional rind for simmering)

Equipment

• Dutch oven or 6-qt pot
• Wooden spoon
• Instant-read thermometer

Method

 

1. Sauté onion, carrots, and celery in olive oil with a pinch of salt until tender, 6–8 minutes. Add garlic; cook 30 seconds.
2. Stir in tomato paste; cook 1 minute. Add oregano, basil, bay leaf, broth, and tomatoes; bring to a simmer.
3. Add chicken; simmer gently until internal temp reaches 165°F/74°C, 12–15 minutes. Remove chicken to shred.
4. Add ditalini; cook 8–10 minutes (or tortellini 3–5 minutes).
5. Return shredded chicken; stir in spinach to wilt. Remove bay leaf.
6. Finish with lemon juice or vinegar; season with salt and pepper. Serve with Parmesan.

Nutrition

Calories: 360kcalCarbohydrates: 41gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 5200IUVitamin C: 10mgCalcium: 110mgIron: 3mg

Notes

Creamy “alfredo” option: Stir in ½–¾ cup half-and-half and ¼ cup grated Parmesan off heat.
Gluten-free: Use GF pasta or rice; verify broth.
Dairy-free: Skip cheese and cream; drizzle with olive oil.
Equipment: Dutch oven or 6-qt pot; instant-read thermometer.
Alternate Methods
Instant Pot: Sauté aromatics; add broth, tomatoes, seasonings, and chicken. Pressure cook 8 minutes (fresh) or 12–14 minutes (frozen). Natural release 5 minutes, quick release. Remove chicken to shred; add pasta and simmer 3–6 minutes on Sauté. Return chicken; finish and season.
Slow Cooker: Add everything except pasta, spinach, and lemon. Cook 6–7 hours LOW (or 3–4 HIGH). Shred chicken; stir in pasta (last 25–30 minutes) and spinach. Finish with lemon and season.

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