Updated 11.11.25
I am not a person who stocks up on a lot of food. There are a few examples; chicken broth, passata (pureed and strained tomatoes), butter and my Dutch apple pie. The reasons are that I have enough time to make things on an ad-hoc basis, that I prefer my ingredients to be fresh and I don’t have a very big freezer. Of course I have some canned goods, dried goods, and pantry basics, but most of the time just one of each. I buy when I use up the last one. I cook for two, so in this way I minimize waste. For this Tomato Chicken Pasta Soup I used chicken broth and passata from my freezer and the rest is freshly bought.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken sausage
- Onion
- Red bell pepper – you can use yellow, orange or green. The latter needs more time to get softer than the other colors.
- Celery
- Chicken broth – home-made or store-bought
- Passata
- Zucca pasta
- Oregano
- Thyme
- Balsamic vinegar
- Parsley
- Monterey Jack cheese
How to Make Tomato Chicken Pasta Soup
Step 1 – Heat oil in a pan, remove the casing from the chicken sausage and add the sausages to the hot oil. Use a spoon or spatula to break the sausage meat apart, until it is all done and in small pieces.
Step 2 – Add finely chopped onion, celery and red bell pepper and saute these until that start to soften. If you want to add garlic to the soup, this is the time to do it.
Step 3 – Add oregano, thyme, salt and pepper and stir.
Step 4 – Add chicken stock and passata and bring to a simmer.
Step 5 – Add the pasta and cook the soup until the pasta is al dente.
Step 6 – Add balsamic vinegar and parsley. Taste and add salt & pepper if needed.
Step 7 – Divide the soup over 2 bowls or plates and serve piping hot.
- Step 8 – You can sprinkle some cheese on top of the soup. Certainly not a necessity, but a nice option.
Notes
- If you make soup ahead of time and/or want to freeze part of it, I would suggest to NOT add the pasta. The pasta may become soggy when you reheat the soup; it’s much nicer to have a chewy (al dente) pasta in the soup.
Tomato Chicken Pasta Soup
Pin Recipe FacebookIngredients
- 6.5 ounces chicken sausage
- 1 tablespoon olive oil
- 3 ounces red bell pepper
- 2 ounces onion
- 3 ounces celery
- 1 cups chicken broth, or stock
- 2 cups passata
- 1 teaspoon thyme
- 1 teaspoon oregano
- salt and pepper
- 1 ounce pasta, zucca
- 1/2 tablespoon balsamic vinegar
- parsley
- 1 ounce Just Jack cheese
Instructions
- Heat the olive oil in a large pot, remove the uncooked chicken sausage from the casings and add it to the hot oil. Using a large wooden spoon and continually break up the chicken sausage as it cooks, ending up in small pieces.
- Clean the red bell pepper, the celery and the onion and cut each in small pieces and add to the pot.
- Add your chicken broth and passata and bring to a simmer.
- Add the Zucca Pasta and cook according to the direction on the package.
- Add balsamic vinegar and season with salt and pepper as needed.
- Chop the parsley fine and add at the last moment.
- Divide soup over bowls or plates, grate cheese and place on top of soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.