Italian Chicken Soup with Pasta & Veggies: A Hearty Bowl of Comfort

Introduction

Few things bring comfort quite like a warm bowl of Italian Chicken Soup with Pasta & Veggies. This hearty, flavor-packed dish captures the rustic charm of Italian home cooking — tender chicken, al dente pasta, fresh vegetables, and fragrant herbs all simmered together in a soul-warming broth. It’s a meal that nourishes both body and spirit, offering the perfect balance of protein, fiber, and comfort in every spoonful.

This soup is everything you love about classic chicken soup, but with a delicious Mediterranean twist. The addition of garlic, tomatoes, and Italian herbs infuses it with aromatic depth, while the pasta makes it more filling and satisfying. Whether you’re fighting off a cold, feeding your family, or craving something cozy on a chilly night, this recipe delivers big on flavor and comfort.

With simple ingredients and one pot, you can create a bowl that feels like it came straight out of an Italian kitchen. It’s wholesome, hearty, and endlessly customizable — the kind of soup that invites seconds and warms hearts around the table.

Background and Inspiration

The inspiration for this dish comes from Italy’s timeless tradition of minestra, or peasant-style soups that celebrate simplicity and seasonal ingredients. Italian cooks have long mastered the art of turning everyday pantry staples — a bit of chicken, a handful of pasta, a few vegetables, and fresh herbs — into comforting, flavorful meals that feed both large families and small gatherings.

This version takes cues from classic Italian chicken soups like Minestrone di Pollo or Brodo con Pasta. While traditional minestrone often uses beans, this variation leans on tender chicken and pasta for richness and texture. With a tomato-kissed broth and a vibrant mix of vegetables, it’s a dish that feels both light and hearty — ideal for weeknight dinners or Sunday lunches alike.

Why You’ll Love This Recipe

One-pot meal: Simple to prepare with minimal cleanup.
Balanced and hearty: Packed with lean protein, vegetables, and pasta.
Family-friendly comfort food: Loved by kids and adults alike.
Customizable: Swap veggies, pasta shapes, or herbs to suit your taste.
Great for leftovers: Tastes even better the next day.

Ingredients & Equipment

For the Soup

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 zucchini, chopped
1 cup (150 g) green beans, trimmed and chopped
1/2 teaspoon thyme
1 can (400 g / 14 oz) diced tomatoes
6 cups (1.5 liters) chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional for a little heat)
2 cups (300 g) cooked shredded chicken (breast or thighs)
1 1/2 cups (150 g) small pasta (like ditalini, orzo, or elbow macaroni)
Salt and freshly ground black pepper, to taste

For Garnish

Fresh parsley or basil, chopped
Grated Parmesan cheese
A drizzle of olive oil or a squeeze of lemon juice

Equipment Needed

Large soup pot or Dutch oven
Wooden spoon
Ladle for serving

Pro Tips:

For extra depth, sauté a spoonful of tomato paste with the vegetables before adding broth.
Use rotisserie chicken for convenience and added flavor.
Add a parmesan rind while simmering to infuse a subtle cheesy richness.

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the garlic and cook for another minute until fragrant.

2. Add Vegetables and Seasoning

Stir in the zucchini, green beans, oregano, basil, thyme, and red pepper flakes (if using). Cook for 2–3 minutes, letting the herbs release their aromas and coat the vegetables. This step builds the base flavor for your broth.

3. Add Tomatoes and Broth

Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine, scraping up any bits from the bottom of the pot for added flavor. Bring the soup to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes, allowing the flavors to meld together beautifully.

4. Add Chicken and Pasta

Add the cooked shredded chicken and pasta to the pot. Stir well and continue simmering for 10–12 minutes, or until the pasta is al dente. If the soup thickens too much, add a bit more broth or water to reach your desired consistency.

5. Adjust Seasoning and Finish

Taste the soup and adjust seasoning with salt and pepper as needed. Just before serving, stir in chopped parsley or basil for a burst of freshness.

6. Serve and Garnish

Ladle the soup into bowls and top with grated Parmesan cheese and a drizzle of olive oil or lemon juice for brightness. Serve warm with crusty bread, garlic toast, or a simple green salad.

Expert Tips & Troubleshooting

Too thick? Add extra broth or water to thin it out.
Pasta absorbed too much broth? Keep extra broth on hand and add more when reheating.
Want more flavor? Add a parmesan rind or bay leaf while simmering.
Avoid mushy pasta: Cook it separately and add it to individual bowls before serving if making ahead.
Vegetarian option: Replace chicken broth with vegetable broth and add a can of white beans for protein.

Variations & Customizations

Tortellini Twist: Swap regular pasta for cheese tortellini for a creamy, indulgent variation.
Spicy Italian Style: Add chopped sun-dried tomatoes or a pinch of chili flakes for heat.
Creamy Version: Stir in 1/2 cup of cream or a dollop of ricotta before serving.
Low-Carb Option: Replace pasta with zucchini noodles or cauliflower florets.
Mediterranean Mix: Add spinach, kale, or artichoke hearts for a nutrient boost.

Serving & Presentation Ideas

Serve Italian Chicken Soup with Pasta & Veggies in wide bowls with a sprinkle of Parmesan and a sprig of basil on top. A slice of warm, crusty bread or garlic focaccia on the side makes it even more comforting. For a touch of elegance, drizzle each bowl with extra virgin olive oil and add a crack of black pepper before serving.

This soup pairs beautifully with a fresh green salad tossed in a lemon vinaigrette or a plate of roasted vegetables. For a cozy dinner, serve it family-style straight from the pot — it’s rustic, satisfying, and guaranteed to please.

Storage & Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze the soup (without pasta) for up to 3 months. Add cooked pasta after reheating.
Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if needed.
Meal Prep Tip: Cook pasta separately and combine with soup only when ready to serve to maintain texture.

FAQ

Can I make this in a slow cooker?
Yes! Combine all ingredients except pasta and chicken in the slow cooker. Cook on low for 6 hours, add cooked chicken and pasta, and simmer for another 20 minutes.

Can I use rotisserie chicken?
Absolutely. It’s a convenient and flavorful shortcut. Simply shred and add it during the last 10 minutes of cooking.

What kind of pasta works best?
Small pasta shapes like ditalini, orzo, elbows, or mini shells work perfectly — they absorb flavor without overpowering the broth.

Conclusion

This Italian Chicken Soup with Pasta & Veggies is the definition of comfort in a bowl — wholesome, hearty, and packed with flavor. It’s a dish that celebrates the simplicity of good ingredients cooked with love, the kind of meal that brings people together around the table.

Whether you’re looking for a nourishing weeknight dinner or a soothing meal to share with family, this recipe has it all — tender chicken, savory herbs, colorful veggies, and perfectly cooked pasta in a flavorful broth. One taste, and you’ll understand why Italian soups have stood the test of time: they’re simple, soulful, and always satisfying.