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Chunky Chicken Soup with Pasta Shells

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Betty Crocker Kitchens
Updated Sep 23, 2015
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Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that’s ready within an hour.

Chunky Chicken Soup with Pasta Shells

  • Prep Time 25 min
  • Total 55 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  • Step 
    3
    Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

Nutrition

380 Calories
10g Total Fat
30g Protein
54g Total Carbohydrate

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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