Italian Dinner Soup-Chicken stew with Pasta

Italian dinner soup with vegetables and chicken. Make this Chicken soup with penne or other pasta of your choice. A chicken stew with pasta.

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This chicken stew with pasta is make with penne but you could use any pasta of your choice.  It’s a filling and quick and we are sure it will be come one of your go-to weeknight dinners.  

Italian Dinner Soup /Stew Recipe:

Ingredients:

• 4 Chicken breasts, cut into cubes
•  green bell pepper, chopped
• red bell pepper, chopped
• medium onion, chopped
• 1 rib of celery
• carrot, sliced
• garlic clove, finely minced
• 4 cups of water
• 28 ounce can of crushed tomatoes
• 14.5 ounce can of chicken broth
• 3 Tablespoons of Parmesan Cheese
• teaspoon of Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup of penne, other pasta of your choice
• Mozzarella cheese, shredded for topping
• olive oil

Equipment Needed:

• Dutch oven or large soup pot

How to make this Italian chicken stew with pasta

Instructions:

• Add olive oil to a dutch oven on medium high heat.   Add chicken pieces and cook until no longer pink, remove from pan, set aside and keep warm.
• Add peppers, onion, celery, carrot and garlic to the dutch oven and cook and stir until tender crisp adding more oil if needed
• Add water, tomatoes, broth, parmesan cheese and seasonings.   Return chicken and bring to a boil, reduce heat and cook for 40 minutes.
• Stir in pasta and cook the for 20 minutes
• Serve Italian Dinner soup topped with Mozzarella cheese

Other Soup Recipes:

• Hamburger Vegetable Soup
• Albondigas-Mexican Meatball Soup
• Spicy Chicken Tortilla Soup
• Amish Potato Soup

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Italian Dinner Soup

Italian dinner soup with vegetables and chicken. Make this Chicken soup with penne or other pasta of your choice. A chicken stew with pasta.

Course: Main Course, Soup

Cuisine: Italian

Keyword: Chicken soup with penne, chicken stew with pasta, Italian Dinner Soup

Servings: 4

Calories: 324kcal

Author: Evelyn Osborn

Equipment

• Dutch Oven

Ingredients

• 4 Chicken Breasts Cubed
• 1 medium green bell pepper chopped
• 1 medium red bell pepper chopped
• 1 medium onion chopped
• 1 rib celery sliced
• 1 carrot sliced
• 1 garlic clove finely chopped
• 4 cups water
• 1 28 oz can crushed tomatoes
• 1 14.5 oz can chicken broth
• 3 Tablespoon Parmesan cheese
• 1 teaspooon Italian seasoning
• ½ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup penne or your favorite pasta
• Mozzarella cheese shredded

Instructions

• Cook chicken in a dutch oven with a dash of olive oil until no longer pink, remove from pan, set aside and keep warm
• Add peppers, onion, celery, carrot and garlic to the dutch oven and cook and stir until tender crisp
• Add chicken, water, tomatoes, broth and parmesan cheese and seasonings, bring to a boil, reduce heat and cook for 40 minutes
• Stir in pasta and cook for 20 minutes
• Serve topped with Mozzarella cheese

Nutrition

Calories: 324kcal | Carbohydrates: 12g | Protein: 51g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 828mg | Potassium: 1286mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4077IU | Vitamin C: 72mg | Calcium: 98mg | Iron: 2mg