Chicken, Squash and Pasta Soup

 

1

tablespoon olive or vegetable oil

2

medium stalks celery, coarsely chopped (1 cup)

1

medium onion, coarsely chopped (1/2 cup)

1

teaspoon dried sage leaves

6

cups Progresso® chicken broth (from two 32-oz cartons)

2 1/2

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1 1/2

cups uncooked tricolor rotini pasta (about 5 oz)

1 1/2

cups 3/4-inch cubes peeled butternut squash

1/4

teaspoon salt

1/8

teaspoon pepper

• 1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
• 2 Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.