Chunky Chicken Soup with Pasta Shells

  • Prep 25 min
  • Total 55 min
  • Servings 4

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 cup diced cooked chicken
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1/2 cup uncooked small pasta shells (2 ounces)
  • 1/4 cup shredded Parmesan cheese

Steps

  • 1
    Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • 2
    Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  • 3
    Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

  • Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.

Nutrition Facts

Serving Size: 1 serving
Calories
380
Calories from Fat
90
Total Fat
10g
Saturated Fat
3g
Cholesterol
35mg
Sodium
1500mg
Total Carbohydrate
54g
Dietary Fiber
11g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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