Italian Chicken Vegetable Soup Recipes

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ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

Steps:

  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

ONE POT CHICKEN VEGETABLE SOUP RECIPE



One Pot Chicken Vegetable Soup Recipe image

Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It's healthy, loaded with Italian seasoning, veggies, chicken.

Provided by Abeer

Categories     Main Course

Time 55m

Number Of Ingredients 21

3 tbsp Olive oil
1 Onion (Medium size, Finely chopped)
4 Carrots (Medium, Peeled, Roughly chopped)
3 Celery sticks (Roughly chopped)
1 tbsp Ginger (Finely minced)
2 tbsp Garlic (Finely minced)
4 cans Vegetable broth (Or chicken broth, Low sodium, 14.5 oz cans)
2 cans Diced tomatoes (14.5 oz cans)
3 Potatoes (Medium size, Peeled, Cut into 1 inch cubes)
2 Bay leaves
1/3 cup Parsley (Fresh, Roughly chopped)
1/2 tsp Thyme (Dried)
1 tsp Oregano (Dried)
1/2 tsp Rosemary (Dried)
Salt (To taste)
Pepper (To taste)
1/2 tsp Red chili flakes (Optional)
3/4 cup Green beans (Frozen)
1 cup Shredded cooked chicken
1/4 cup Corn (Frozen)
1/2 cup Peas (Frozen)

Steps:

  • Add oil in a large nonstick pot and heat it over medium high heat. Serve and enjoy!
  • Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
  • Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
  • Bring to a boil.
  • Then, add green beans and reduce heat.
  • Cover and cook for about 20 minutes until potatoes become tender.
  • Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!

Nutrition Facts : Calories 243 kcal, Carbohydrate 33 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 966 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Makes a lot and is very, very good.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Steps:

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)



Our BEST 30+ Classic Italian Soup Recipes (+Pastina Soup) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Soup

Time 34m

Number Of Ingredients 6

4 ounces any small pasta (pastina)
2 wedges Parmareggio cheese
3 cups broth (chicken or veggie)
Grated parmesan cheese
Sprig of rosemary
Butter or olive oil

Steps:

  • Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
  • Pour the soup into a bowl.
  • Top with olive oil and cheese.
  • Serve with rosemary sprig.

Nutrition Facts : Calories 334 kcal, ServingSize 1 serving

ITALIAN CHICKEN VEGETABLE SOUP



Italian Chicken Vegetable Soup image

Make and share this Italian Chicken Vegetable Soup recipe from Food.com.

Provided by Donna Luckadoo

Categories     < 60 Mins

Time 45m

Yield 10

Number Of Ingredients 17

1 lb cooked chicken, diced
46 ounces tomato juice
2 (15 ounce) cans diced tomatoes (fire roasted)
6 ounces tomato paste
1 cup diced and sauteed' onion
15 ounces cannellini beans, drained
15 ounces black beans, drained
15 ounces black-eyed peas, drained
15 ounces whole kernel corn, drained
15 ounces chickpeas, drained
2 (15 ounce) cans mixed vegetables, drained
1 tablespoon sugar
1/2 teaspoon salt & pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)

Steps:

  • In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
  • Next add drained vegetables and chicken and continue to simmer for 20 minutes.
  • Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
  • Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

ITALIAN CHICKEN AND VEGETABLE SOUP



Italian Chicken and Vegetable Soup image

The following recipe is courtsey of Paula Deen. Easy and absolutely delicious. I have also added ditali pasta to this recipe for a nice addition. Other small shaped pasta would work equally as well.

Provided by LtlPhyl 2

Categories     Clear Soup

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup carrot (about 3 small)
2 1/2 cups zucchini, sliced (about 2 medium)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (14 1/2 ounce) cans chicken broth
parmesan cheese, grated (optional)

Steps:

  • In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
  • Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
  • Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Nutrition Facts : Calories 175.2, Fat 7.6, SaturatedFat 1.4, Cholesterol 50.4, Sodium 561.8, Carbohydrate 5.3, Fiber 1.3, Sugar 3.2, Protein 20.6

20 AUTHENTIC ITALIAN SOUPS



20 Authentic Italian Soups image

These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 20

Italian Wedding Soup
Chicken Gnocchi Soup
Minestrone Soup
Pasta e Fagioli
Italian Vegetable Soup
Italian Lentil Soup
Italian Bean Soup
Pasta e Ceci (Italian Chickpea Soup)
Italian Potato Soup
Italian Fish Soup
Italian Meatball Soup
Italian White Bean, Sausage, and Cabbage Soup
Minestrina (Italian Feel Better Soup)
Tortellini Soup
Italian Lemon Barley Soup
Tuscan Ravioli Soup
Pappa al Pomodoro
Lasagna Soup
Ribollita
Italian Turkey Macaroni Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious soup in 30 minutes or less!

Nutrition Facts :

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