Description
A comforting Italian chicken soup with vegetables and acini di pepe pasta.
Ingredients
Scale
- 6 tablespoons good extra virgin olive oil
- ½ cup finely chopped carrots (peeled)
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 4 cloves garlic (minced)
- ¼ cup sliced pepperoncinis (no juice)
- Kosher salt and black pepper (to taste)
- 2 tablespoons tomato paste
- 14 ounces can cherry tomatoes
- ½ tablespoon Italian seasoning
- 1 bay leaf
- 32 ounces chicken stock (+ 1–2 cups more if adding shredded chicken)
- 1 Parmesan rind
- 1 cup Acini di Pepe pasta (pastina, uncooked)
- 1 rotisserie chicken (finely shredded, optional)
- ¼ cup fresh parsley (chopped)
- Freshly grated Parmesan cheese (for serving)
- Extra virgin olive oil (for drizzling)
- Fresh basil or parsley (for garnish)
- Crusty bread (for serving)
Instructions
- Heat the olive oil in a large pot over medium to medium-low heat. Add the carrots, celery, onion, garlic, and sliced pepperoncinis. Season generously with salt and pepper.
- Cook slowly for 10–15 minutes, stirring often, until the vegetables are soft and translucent with just a slight golden tint.
- Add the tomato paste and stir continuously over medium heat for 3–5 minutes, until it deepens in color and smells rich and slightly sweet.
- Pour in the cherry tomatoes and break them up with a wooden spoon.
- Add the Italian seasoning, bay leaf, and another pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5–10 minutes.
- Before tossing the tomato can, fill it with chicken stock, swirl it around, and pour it into the pot to get every bit of flavor.
- Add the remaining stock until you’ve used 32 ounces total. Season lightly again.
- Add the Parmesan rind and bring the soup back to a boil.
- Add the acini di pepe directly to the soup. Bring to a rolling boil and cook according to the package directions (about 9 minutes).
- Remove the bay leaf and Parmesan rind. Taste and adjust seasoning, then serve.
- If using, stir in the shredded rotisserie chicken and chopped parsley. Add about 1 additional cup of low-sodium chicken stock if needed to loosen the soup.
- Bring back to a gentle boil, then reduce to a simmer for 2–3 minutes, just until the chicken is heated through.
Notes
- This soup is all about layering flavor. Season now, season again later, and taste at the end to build depth.
- The soup will thicken as the pasta cooks — that starch is exactly what you want.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg