Tomato Chicken Pasta Soup
This tomato chicken pasta soup is pure comfort in a bowl. It starts with smooth tomato passata and chicken broth to create a rich, flavorful base. Chicken sausage adds a boost of savory goodness, while onion, celery, and red bell pepper round out the flavor and give the soup plenty of body.
Ingredients
- 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
Calories: 489kcalCarbohydrates: 46gProtein: 25gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 1gSodium: 1573mgFiber: 8gSugar: 18g