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Hearty Sicilian Chicken Soup with Ditalini Pasta

Close-up of a creamy bowl of Sicilian chicken soup featuring shredded chicken, ditalini pasta, carrots, and grated cheese.
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Make this comforting Sicilian Chicken Soup, a hearty Italian soup packed with tender chicken, vegetables, and ditalini pasta in a zesty, flavorful broth. This easy recipe delivers deep satisfaction for a cozy dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
  • 1 bay leaf
  • 1/2 cup ditalini pasta
  • 1 cup chopped fresh spinach
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Return the chicken to the pot. Pour in the chicken broth and add the diced tomatoes, oregano, basil, red pepper flakes (if using), and bay leaf. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 15 minutes, allowing the flavors to meld.
  6. Increase the heat to medium and add the ditalini pasta. Cook according to package directions, usually 8 to 10 minutes, until the pasta is al dente.
  7. Remove and discard the bay leaf. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.

Notes

  • For a quick weeknight meal, use pre-cooked rotisserie chicken. Shred the meat and add it during the last 5 minutes of simmering.
  • If you prefer a thicker soup, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last 5 minutes of cooking.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://gourmetgaze.com/sicilian-chicken-soup-recipe/