Chicken Pasta Soup

The pasta is cooked right in the soup so there’s no extra pan to wash.

Chicken Pasta Soup. Linda Gassenheimer/TNS

By Linda Gassenheimer From Tribune News Service

Looking for a quick comforting soup? Here’s a warm and satisfying meal with minimal fuss!

It uses market-bought rotisserie chicken and is enhanced with the flavors of bottled marinara sauce, fresh basil, and Parmesan cheese. The pasta is cooked right in the soup. So, there’s no extra pan to wash.

Helpful Hints

• Any type of pasta sauce can be used.
• Any type of short cut pasta such as penne can be used.
• Any type of cooked chicken can be used.

Countdown

• Assemble the ingredients.
• Make the soup.

Shopping List

To buy: 10 ounces rotisserie chicken, 1 jar minced garlic, 1 carton no-salt-added chicken broth, 1 jar marinara sauce, 1 container rotelli (corkscrew) pasta, 1 bunch fresh basil, 1 bunch celery,1 piece Parmesan cheese, and 1 loaf whole wheat bread.

Staples: olive oil, onion, salt, and black peppercorns.

Chicken Pasta Soup

Serves 2

• 2 teaspoons olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 1 cup sliced celery
• 3 cups fat-free, no-salt-added chicken broth
• 1/2 cup marinara sauce
• 1/4 pound rotelli (corkscrew) pasta, about 1 1/2-cups
• 10 ounces rotisserie chicken, skin and bones removed cut into 1- inch pieces
• 2 tablespoons chopped fresh basil
• Salt and freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 2 slices whole wheat bread

Heat oil in a large saucepan. Add onion, garlic, and celery. Saute for 4 to 5 minutes without browning the onion. Add the chicken broth, marinara sauce, and rotelli pasta. Bring to a boil. Cook 8 minutes or until the pasta is soft. Lower the heat to a simmer and add the chicken. Cook 2 to 3 minutes to warm the chicken. Add the basil, salt, and pepper to taste. Ladle into soup bowls and sprinkle Parmesan cheese on top. Serve with the whole wheat bread.

Per serving: 648 calories (19 percent from fat), 14.0 g fat (3.2 g saturated, 5.1 g monounsaturated), 131 mg cholesterol, 57.6 g protein, 71.9 g carbohydrates, 7.2 g fiber, 760 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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