Soup is timeless. Vegetables and proteins, however? They’re not. Timeless, that is. They go bad. Which is another great thing about soup – it’s ability to take in all of those extras hanging out in your fridge. And your pantry. Have a couple of carrots looking lonely? Maybe a random bunch of kale hanging out in the crisper? I know you have half-used packages of pasta hanging out. Sounds like dinner to me.
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Chicken and Vegetable Soup with Pasta
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
This hearty chicken and vegetable soup with pasta is perfect for warming up on cold winter days, using up leftover vegetables and pasta from your pantry.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 fat cloves garlic, minced
- 1 sprig fresh thyme
- 4 cups (960 ml) stock or broth (chicken, veggie, garlic, or beef)
- 1 (14 1/2 oz / 410 g) can fire roasted, diced tomatoes
- 1 cup (240 ml) pasta of choice
- Salt and pepper, to taste
- Optional: 1 bunch kale, chopped
- Optional: Cooked chicken, shredded
Instructions
- Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat.
- Add the chopped onion, carrots, minced garlic, and sprig of thyme. Season with a pinch of salt and pepper.
- Sauté the vegetables for about 5 minutes, or until they begin to soften.
- Add the stock or broth and the can of fire roasted, diced tomatoes. Bring the mixture to a boil.
- Once boiling, add the pasta and reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is al dente.
- If using, add the chopped kale and shredded chicken. Cook for an additional 5 minutes, or until the kale is wilted and the chicken is heated through.
- Adjust seasoning with salt and pepper to taste before serving.
Notes
- Feel free to use any vegetables you have on hand, such as celery or bell peppers.
- You can substitute kale with spinach or Swiss chard.
- This soup is great for using up leftover cooked chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
- Cholesterol: 20
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Frequently Asked Questions
Is the chicken required, or can I make this a vegetarian soup?
The chicken is listed as optional — the base soup is built from olive oil, onion, carrots, garlic, thyme, stock, and fire-roasted diced tomatoes. The recipe was conceived as a way to use up leftover cooked shredded chicken, so it works perfectly without it.
When should I add the pasta so it doesn’t get mushy?
The pasta goes in once the soup is boiling, then the heat is reduced to a simmer and the pasta cooks for 10–12 minutes until al dente. If making the soup ahead, consider cooking the pasta separately and stirring it in just before serving to prevent it from absorbing too much liquid. 
