Italian Chicken Soup: Your New Go-To Bowl of Sunshine

Hello, my friend! Come on in, pull up a stool, and let’s get something simmering on the stove. Is there anything in the world that smells more like home than a pot of soup bubbling away? That savory, herby aroma that seems to hug every corner of the house? It’s pure magic, I tell you. And today, we’re making my absolute favorite: a Hearty, Herby Italian Chicken Soup that is pure comfort in a bowl.

This isn’t just any soup. This is the soup you make when you need a hug from the inside out. It’s the one you whip up on a crisp autumn afternoon, the one you deliver to a friend who needs a little TLC, and the one that somehow always tastes even better the next day. We’re talking tender shreds of chicken, a garden’s worth of colorful veggies, and cute little pasta shapes all swimming in the most incredible savory tomato broth, fragrant with classic Italian herbs. It’s satisfying, nourishing, and incredibly easy to make. You don’t need to be a professional chef to create something truly unforgettable. You just need a big pot and about 30 minutes. Ready to fill your kitchen with the best smells ever? Let’s do this!

The Soup That Built a Bridge

This recipe will always hold a special place in my heart because it was the first meal I ever cooked for my now-husband’s very Italian, very wonderful family. Talk about pressure! I wanted to make something that felt impressive but was secretly easy, something that spoke of warmth and welcome. I landed on this soup.

I remember my apron was dusted with flour, and I was nervously chopping celery when his Nonna Maria walked into the kitchen. She watched me for a moment, a silent critic I was desperate to impress. Then, she gently took the knife from my hand, showed me her way of slicing the carrots—”so they cook evenly, cara“—and tossed in an extra pinch of oregano she fetched from her own purse. We finished the soup together, and when the whole family gathered around the table and his uncle went back for a third bowl, I knew it was a hit. That soup wasn’t just a meal; it was a bridge. It taught me that the best recipes aren’t about perfection; they’re about connection, a little bit of love, and sometimes, a secret pinch of oregano from a Nonna’s purse.

Gathering Your Sunshine Squad: The Ingredients

Here’s your shopping list! This is a fantastic “clean out the fridge” recipe, so don’t stress about being exact. I’ve included my favorite substitutions so you can make it your own.

• 1 tbsp olive oil: Our cooking fat base. It adds a lovely fruitiness. You can use butter or avocado oil if you prefer!
• 1 small onion, diced: The aromatic foundation of so many great dishes. Yellow or white onion works perfectly here.
• 2 garlic cloves, minced: Non-negotiable for flavor! Feel free to add an extra clove if you’re a garlic lover like me.
• 2 carrots, sliced: They add a subtle sweetness and beautiful color. No carrots? A diced sweet potato or parsnip would be lovely.
• 2 celery stalks, sliced: Part of the classic “holy trinity” with onions and carrots, building a deep, savory base flavor.
• 1 tsp dried basil & 1 tsp dried oregano: The star Italian herbs! Using dried is actually better here than fresh, as they hold up well in the broth and release their oils slowly.
• 1/2 tsp thyme: Adds a slightly earthy, floral note. If you have an Italian seasoning blend, you can use 2 ½ tsp of that instead of the individual dried herbs.
• Salt & pepper to taste: Season as you go! I always add a pinch with the veggies and then again at the end. This is key to a flavorful soup.
• 6 cups chicken broth: Use a good-quality low-sodium broth so you can control the salt level. Vegetable broth works for a pescatarian version!
• 1 (14 oz) can crushed tomatoes: This gives the broth its signature body, heartiness, and slight tang. Fire-roasted crushed tomatoes add a wonderful smoky depth.
• 2 cups cooked, shredded chicken: The ultimate time-saver! Use a rotisserie chicken, leftover baked chicken, or even a can of drained chicken in a pinch. It’s a great way to reduce food waste.
• 1 cup small pasta (like ditalini or orzo): These little shapes are perfect for getting a bit of everything in one spoonful. Ditalini is my favorite, but orzo, small shells, or even broken-up spaghetti work.
• 2 cups spinach or kale (optional): An easy way to sneak in some greens! They wilt down beautifully in the hot broth. Chard or even chopped zucchini would also be great.
• Grated parmesan & fresh parsley for serving: The “finishers”! The parmesan adds a salty, umami punch, and the fresh parsley gives a pop of color and freshness. Don’t skip these!

Let’s Get Cooking: Building Your Bowl of Comfort

Okay, chef! Let’s transform these simple ingredients into something magical. Follow these steps, and you’ll have a perfect pot of soup in no time.

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. You want a nice, heavy-bottomed pot to distribute heat evenly and prevent burning.
2. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onions are translucent, about 5-7 minutes. You’re not looking for color here, just to soften them and release their amazing flavors. This step is called “sweating” the veggies, and it builds the flavor foundation of your entire soup! Chef’s Hack: If things are cooking too quickly and the garlic starts to brown, just lower the heat a touch.
3. Add the dried basil, oregano, thyme, and a big pinch of salt and pepper. Stir and cook for just 30 seconds until incredibly fragrant. Blooming the dried herbs in the oil like this wakes up their essential oils and makes their flavor so much more powerful!
4. Pour in the 6 cups of chicken broth and the entire can of crushed tomatoes. Give it all a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor!
5. Bring the pot to a lively boil, then immediately reduce the heat to low and let it simmer for 10 minutes. This simmering time allows the flavors to start getting to know each other and meld together beautifully.
6. Now, add your shredded chicken and 1 cup of dry pasta. Stir it through and bring the soup back up to a gentle simmer. Let it cook, uncovered, for the time recommended on your pasta package, usually 8-10 minutes. Chef’s Hack: Taste a piece of pasta a minute or two before the time is up to ensure it’s cooked to al dente perfection. It will continue to soften a bit in the hot broth even after you turn off the heat.
7. Turn off the heat. If you’re using greens, stir in the 2 cups of spinach or kale now. They will wilt perfectly in the residual heat within just 2 minutes. This keeps them bright green and perfectly tender, not mushy.
8. Give the soup one final taste. This is the most important step! Does it need another pinch of salt? A crack of black pepper? Adjust the seasoning to your liking. You are the boss of your broth!

Bowls Up! How to Serve Your Masterpiece

Ladle the hot, steaming soup into big, comfortable bowls. Now, for the grand finale: shower each bowl with a generous handful of freshly grated parmesan cheese and a sprinkle of chopped fresh parsley. The cheese will get a little melty and delicious, and the parsley adds that fresh, herby finish. Serve immediately with a big slice of crusty, buttered bread for dipping. Honestly, is there anything better than sopping up that incredible broth with a piece of good bread? I think not.

Make It Your Own: Delicious Recipe Variations

The beauty of this soup is its flexibility! Here are a few ways to switch it up:

• White Bean Twist: Swap the pasta for a can of drained and rinsed cannellini or great northern beans for a gluten-free, fiber-packed version.
• Spicy Arrabbiata Style: Love heat? Add a pinch of red pepper flakes when you add the dried herbs for a gentle, warming kick.
• Lemon & Herb Brightness: Right before serving, stir in the zest of one lemon and a tablespoon of its juice. It cuts through the richness and makes the flavors pop!
• Turkey Leftover Savior: This is the perfect post-Thanksgiving soup! Just use shredded cooked turkey instead of chicken.
• Creamy Version: For a richer, creamier broth, stir in 1/4 cup of heavy cream or half-and-half during the last minute of cooking.

Olivia’s Chef Notes & Kitchen Stories

This recipe has evolved so much from that first nervous pot I made for Nonna Maria! I’ve learned a few things along the way. First, if you know you’ll have leftovers, consider cooking the pasta separately and adding it to each bowl when you serve. This prevents it from soaking up all the broth and becoming too soft overnight in the fridge. Just add a ladle of broth to the bowl with the pasta.

And a funny story: I once, in a major pre-dinner party rush, accidentally used cinnamon instead of paprika for a dust of color on the chicken I was serving on the side. Let’s just say my guests were very surprised! It taught me to always, always taste as I go and to keep my spice jars clearly labeled. Luckily, the soup itself was safe from my mix-up and saved the day! This soup is forgiving like that. It’s hard to mess up, and it’s always there for you.

Your Soup Questions, Answered!

Q: My pasta absorbed all the broth overnight! How can I fix the leftovers?

A: This is the most common “issue” with pasta soups! The pasta continues to absorb liquid. The easy fix is to store the soup and any leftover broth separately if you can. When reheating, add a splash of water or extra broth to loosen it back up to your perfect soup consistency. It will taste just as delicious!

Q: Can I make this soup in a slow cooker or Instant Pot?

A: Absolutely! For the slow cooker, sauté the veggies first (this step is worth it for flavor!), then add everything except the pasta and greens to the pot. Cook on Low for 6-7 hours or High for 3-4. Add the pasta and greens in the last 30 minutes on High. For the Instant Pot, use the Sauté function for the veggies, then add everything except pasta and greens. Cook on High Pressure for 5 minutes, quick release, then use Sauté again to cook the pasta and wilt the greens.

Q: My soup tastes a bit bland. What can I do?

A: No worries! This is an easy fix. Bland soup usually just needs more seasoning. Add more salt, pepper, and dried herbs in small increments, tasting after each addition. A splash of lemon juice or a teaspoon of red wine vinegar can also brighten all the flavors dramatically. Finally, don’t underestimate the power of that parmesan rind! Tossing one into the pot while it simmers adds incredible umami depth.

Q: Can I freeze this soup?

A: Yes, but I recommend freezing it without the pasta for best results. Cooked pasta can become mushy and grainy when thawed and reheated. Freeze the broth, chicken, and veggie mixture. When you’re ready to eat, thaw, reheat, and cook a fresh batch of pasta to add in.

Italian Chicken Soup

---

• Author: OliviaBennett
• Total Time: 35 mins

Print Recipe

Pin Recipe

Description

Warm, herby, and packed with goodness, this Italian Chicken Soup is comfort you can sip from a spoon. With tender chicken, colorful veggies, little pasta shapes, and a tomato-herb broth, it’s like a hug in a bowl. Perfect for chilly nights, cozy family dinners, or as a gift of comfort for a friend—this soup is all about love and connection.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil (or butter/avocado oil)

• 1 onion, diced

• 2 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp thyme

• Salt & black pepper, to taste

• 6 cups chicken broth (low sodium)

• 1 (14 oz) can crushed tomatoes (fire-roasted if possible)

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 cup small pasta (ditalini, orzo, shells)

• 2 cups spinach or kale (optional)

• Grated parmesan & parsley, for garnish

---

Instructions

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots & celery until softened (5–7 mins).

2. Add herbs, salt & pepper. Cook 30 secs to release aromas.

3. Stir in broth + crushed tomatoes. Bring to boil, then simmer 10 mins.

4. Add shredded chicken + dry pasta. Simmer until pasta is al dente (8–10 mins).

5. Stir in greens at the end, letting them wilt in the hot broth.

6. Taste & adjust seasoning.

7. Ladle into bowls, top with parmesan & parsley. Serve with crusty bread.

Notes

• Bean Swap: Use cannellini beans instead of pasta.

• Spicy Kick: Add red pepper flakes with herbs.

• Lemon Brightness: Stir in zest + juice before serving.

• Turkey Leftovers: Sub shredded turkey for chicken.

• Creamy Version: Add ¼ cup cream at the end.

• Prep Time: 10 mins
• Cook Time: 25 mins

Nutrition

• Calories: 280 cal Per Serving
• Carbohydrates: 22g
• Protein: 25g

Nutritional Information*

Per serving (based on 6 servings, using spinach and without extra Parmesan garnish):
Calories: 280 | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Sugar: 5g

*Please note: This is an estimate based on the ingredients used. For precise dietary information, calculate using your specific ingredients and brands.

Prep Time: 10 mins | Cook Time: 25 mins | Yield: 6 generous servings

I hope you love this recipe as much as I do! If you make it, tag me on social media @OliviasCozyKitchen—I love seeing your creations. Now, go forth and make something wonderful!

Final Thoughts

This Italian Chicken Soup is a testament to the idea that the most comforting food is often the simplest. It doesn’t rely on complex techniques or exotic ingredients, but on a reverence for fundamentals: building a strong foundation with a soffritto, choosing a quality broth, and honoring the process. It’s a recipe that welcomes improvisation, inviting you to use what you have and make it your own.