Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 8 cups chicken broth
- 1 cup ditalini pasta
- 1 can (14 oz) diced tomatoes
- 1 cup shredded cooked chicken
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, thyme, and oregano. Cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add ditalini pasta and cook until al dente, about 8 minutes.
- Stir in diced tomatoes and shredded chicken. Simmer for 5 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley and serve with grated Parmesan.
Notes
- Use homemade chicken broth for richer flavor.
- Substitute gluten-free pasta if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg