Italian Chicken Soup is everything you want in a comforting bowl of soup: tender bites of chicken, soft veggies, small pasta, and a flavorful Italian‑style broth with a hint of tomato.
It comes together in about an hour in one pot and finishes with a handful of fresh spinach and a shower of Parmesan for that cozy trattoria vibe at home.
Why you’ll love this recipe
- One‑pot and weeknight‑friendly: Browning the chicken, simmering the broth, cooking the pasta, and wilting the greens all happen in the same pot.
- Really flavorful, not heavy: Tomato paste and herbs give depth, but the broth stays light and sip‑able, especially with lemony Parmesan on top.
- Easy to customize: Swap pasta shapes, use thighs instead of breasts, or switch spinach for escarole without changing the method.
Ingredients
- 2 tablespoons olive oil
- 2–3 large boneless, skinless chicken breasts
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 1 medium onion, diced small
- 4 small garlic cloves, minced
- 4 tablespoons tomato paste
- 8 cups chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon dried herbs (dried parsley recommended; or use half as much dried oregano or basil)
- 1 cup small pasta, like ditalini or orzo, uncooked
- 2 cups fresh spinach or escarole, chopped (feel free to add more if you like it extra green)
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish (optional)
Step‑by‑step instructions
- Brown the chicken
Season chicken breasts on both sides with salt and pepper.
Heat olive oil in a large soup pot or Dutch oven over medium heat, add the chicken, and cook until lightly browned on all sides; remove to a plate and set aside. - Build the flavor base
In the same pot, add carrots, celery, and onion.
Sauté until the vegetables begin to soften, about 5 minutes, then stir in the minced garlic and cook just until fragrant, being careful not to burn it. - Toast the tomato paste
Pour in a splash of chicken broth to deglaze, scraping up any browned bits from the bottom of the pot.
Stir in the tomato paste and cook for a minute or two until it darkens slightly in color—that’s where a lot of the flavor develops. - Simmer the soup
Return the browned chicken and any juices to the pot.
Add the remaining chicken broth, salt, pepper, and dried herbs, then bring the soup up to a gentle boil.
Reduce the heat and simmer for about 30 minutes, until the chicken is cooked through and the broth tastes rich and savory. - Shred the chicken
Lift the chicken out of the pot and shred it into bite‑size pieces with two forks; set aside for a moment. - Cook the pasta and greens
Add the dry pasta straight into the simmering soup and cook until just al dente, about 8–10 minutes (often 1–2 minutes less than the time on the box so it doesn’t turn mushy).
A couple of minutes before the pasta is done, stir in the chopped spinach or escarole so it wilts into the broth. - Finish and serve
Return the shredded chicken to the pot and let it heat through for a minute.
Taste and adjust with a little extra salt and pepper if needed, then ladle the soup into bowls and top generously with grated Parmesan and fresh parsley.
Recipe tips and variations
- Use thighs if you prefer: Boneless, skinless chicken thighs stay very tender and work perfectly in this soup.
- Don’t overcook the pasta: Add it near the end and pull the soup off the heat as soon as it’s al dente to keep the texture nice.
- Switch up the greens: Escarole gives a slightly more robust, classic Italian flavor, but kale or baby spinach are both great.
- Make it heartier: Stir in an extra handful of pasta or a drained can of white beans if you want a more filling bowl.
Serving and storage
Serve Italian Chicken Soup hot with extra Parmesan on the table and some crusty bread, garlic toast, or a simple green salad on the side.
Leftovers keep well in an airtight container in the fridge for up to 3–4 days; the pasta will continue to soften, so for perfect texture you can cook pasta separately when reheating.
Italian Chicken Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Italian Chicken Soup is a cozy one-pot chicken and pasta soup made with carrots, celery, onion, tomato paste, and tender greens simmered in a flavorful Italian-style chicken broth, then finished with Parmesan and fresh parsley.
Ingredients
2 tablespoons olive oil
2–3 large boneless skinless chicken breasts
2 medium carrots, diced small
2 celery stalks, diced small
1 medium onion, diced small
4 small garlic cloves, minced
4 tablespoons tomato paste
8 cups chicken broth
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon dried herbs (dried parsley recommended, or 1/2 teaspoon dried oregano or basil)
1 cup small pasta (ditalini, orzo, or other small shape), uncooked
2 cups fresh spinach or escarole, chopped
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Instructions
1. Season the chicken breasts on both sides with salt and pepper.
2. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides, then remove to a plate.
3. In the same pot, add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Stir in the minced garlic and cook just until fragrant, about 30 seconds, without letting it brown.
5. Pour in a small splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
6. Add the tomato paste and cook for 1–2 minutes, stirring, until it deepens slightly in color.
7. Return the browned chicken and any accumulated juices to the pot.
8. Add the remaining chicken broth, along with the salt, black pepper, and dried herbs. Bring the soup up to a gentle boil.
9. Reduce the heat and simmer for about 30 minutes, until the chicken is cooked through and the broth is rich and flavorful.
10. Remove the chicken from the pot and shred it into bite-size pieces with two forks; set aside.
11. Add the dry pasta directly to the simmering soup and cook until just al dente, about 8–10 minutes (usually 1–2 minutes less than the package directions).
12. A couple of minutes before the pasta is done, stir in the chopped spinach or escarole and let it wilt into the soup.
13. Return the shredded chicken to the pot and cook for 1–2 minutes more, just until heated through.
14. Taste and adjust the seasoning with additional salt and pepper if needed.
15. Ladle the Italian Chicken Soup into bowls and serve hot, topped with plenty of grated Parmesan and a sprinkle of fresh parsley.
Notes
Use boneless, skinless chicken thighs instead of breasts if you prefer darker meat—they stay very tender in the soup.
To keep the pasta from getting too soft in leftovers, you can cook it separately and add it to each bowl when serving.
Escarole adds a classic Italian flavor, but baby spinach or kale work well if that is what you have.
For extra protein and body, stir in a drained can of white beans along with the pasta.
Leftovers keep well in the fridge for 3–4 days; the pasta will soften as it sits, so add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
