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
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
-
Step1Heat 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.
-
Step2Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
-
Step3Stir 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:
Tips from the Betty Crocker Kitchens
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