14 Cozy Italian Chicken Soup Recipes to Warm Every Chilly Evening

There’s something so comforting about a bowl of Italian chicken soup that it feels like a warm hug from the heart of Italy. Whether it’s a classic minestrone filled with vibrant veggies or a creamy chicken gnocchi soup, these recipes are perfect for those chilly evenings when you need a little extra coziness. I’ve rounded up 14 delightful soups that bring the flavors of Italy straight to your kitchen. Each one is simple yet satisfying and might just become your new favorite. Which one will you try first?

Classic Italian Minestrone With Chicken

Classic Italian Minestrone with Chicken is a hearty and comforting soup that’s perfect for any season. This traditional Italian dish combines the wholesome goodness of vegetables, beans, and tender chicken to create a satisfying meal. The delightful mix of flavors and textures makes it a favorite among those who enjoy a nutritious yet delicious dish. Rich in vitamins and proteins, this soup not only warms you up but also provides a balanced meal in itself.

The beauty of a minestrone is in its versatility. Traditionally, it includes whatever vegetables are in season, making it a great opportunity to use up any extra veggies you have on hand. The addition of chicken adds a wonderful depth of flavor and increases the protein content, making it a more substantial meal. Whether served as a starter or a main course, Classic Italian Minestrone with Chicken is sure to please everyone at the table.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup cooked chicken breast, shredded
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach leaves
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
2. Add Vegetables: Stir in the diced carrots, celery, zucchini, and green beans. Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
3. Incorporate the Tomatoes and Broth: Pour in the canned diced tomatoes and stir well. Then add the chicken broth, shredded chicken, and cannellini beans. Stir in the oregano, basil, salt, and pepper. Bring the mixture to a boil.
4. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This allows the flavors to meld together beautifully.
5. Cook the Pasta: Add the pasta to the pot and continue to simmer for another 10 minutes, or until the pasta is al dente.
6. Add Spinach and Adjust Seasoning: Stir in the fresh spinach leaves and let them wilt into the soup, which should take about 2 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
7. Serve: Ladle the minestrone into bowls and serve hot. Optionally, top with grated Parmesan cheese for an extra touch of flavor.

Extra Tips:

For added depth of flavor, consider using homemade chicken broth if available. If you prefer a thicker soup, you can mash some of the beans before adding them to the pot.

Feel free to vary the vegetables based on what’s in season or what you have on hand; for instance, adding kale or cabbage can enhance the nutritional value. Finally, be cautious with the pasta’s cooking time to prevent it from becoming too soft, especially if planning to reheat leftovers.

Tuscan Chicken and White Bean Soup

Tuscan Chicken and White Bean Soup is a hearty and comforting dish that brings the rustic flavors of the Italian countryside to your table. This soup combines tender chunks of chicken, creamy white beans, and an aromatic medley of vegetables and herbs, creating a melody of flavors that will warm your soul.

Perfect for a cozy dinner or a gathering with friends, this soup isn’t only delicious but also incredibly nourishing, making it an ideal choice for colder months or whenever you need a taste of Italy.

This recipe is designed to serve 4-6 people, ensuring there’s enough to enjoy seconds or save for lunch the next day. The combination of chicken and beans provides a satisfying source of protein, while the fresh herbs and vegetables add layers of flavor and nutrients.

Whether you’re an experienced cook or a beginner in the kitchen, this Tuscan Chicken and White Bean Soup is easy to prepare and will quickly become a favorite in your recipe collection.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups fresh spinach or kale, roughly chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
3. Combine Ingredients: Return the chicken to the pot, then add the chicken broth, cannellini beans, diced tomatoes, thyme, oregano, and bay leaf. Stir to combine all the ingredients.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors are well combined.
5. Add Greens: Stir in the spinach or kale and cook for an additional 5 minutes, until the greens are wilted.
6. Finish and Serve: Remove the bay leaf and stir in the fresh parsley. Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

Extra Tips:

For enhanced flavor, consider using bone-in chicken thighs and removing the bones after cooking. If you prefer a thicker soup, mash a portion of the beans before adding them to the pot.

This soup can easily be made ahead of time and reheated, and like many soups, the flavors often deepen and improve after a day. Serve with crusty Italian bread for a complete meal that captures the essence of Tuscany.

Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a delightful Italian-inspired dish that brings comfort and warmth to any meal. This delicious soup combines tender pieces of chicken, fluffy potato gnocchi, and a creamy broth, all enhanced with a medley of vegetables and aromatic herbs. Perfect for a cozy dinner or a comforting lunch, this soup is guaranteed to become a family favorite.

The richness of the cream pairs beautifully with the heartiness of the chicken and the pillowy gnocchi, making it a satisfying choice for any occasion. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The preparation is straightforward, allowing you to enjoy the process of cooking a homemade soup that exudes warmth and flavor.

The ingredients are simple yet flavorful, coming together to create a dish that’s both nourishing and delectable. Whether you’re new to cooking or an experienced chef, this Creamy Chicken Gnocchi Soup is bound to impress your taste buds and those of your guests.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 pound potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese

Cooking Instructions

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
2. Cook the Chicken: Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
3. Add the Broth and Cream: Pour in the chicken broth, heavy cream, and milk. Stir in the dried thyme and basil. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
4. Cook the Gnocchi: Once the soup is simmering, add the potato gnocchi. Continue to cook for about 5 minutes, or until the gnocchi are tender and cooked through.
5. Add the Spinach: Stir in the fresh spinach and let it wilt into the soup, about 2 minutes.
6. Finish with Cheese: Remove the soup from heat and stir in the grated Parmesan cheese until it’s melted and fully incorporated into the soup.
7. Serve: Ladle the creamy chicken gnocchi soup into bowls and serve hot, garnished with additional Parmesan cheese if desired.

Extra Tips

For an even richer flavor, consider using half-and-half in place of the milk for more creaminess. If you prefer a thicker soup, you can create a slurry with cornstarch and water to add to the soup before adding the gnocchi.

Always taste and adjust the seasoning before serving to ascertain the flavors are balanced. Feel free to experiment with additional herbs such as rosemary or parsley for a different flavor profile.

Finally, should you have leftovers, this soup keeps well in the refrigerator for up to 3 days, and the flavors continue to develop, making it even more delicious the next day.

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a heartwarming and flavorful dish that combines the zesty tang of lemon with the comforting essence of chicken soup. It’s a perfect choice for a light yet satisfying meal, especially on cooler days or when you’re feeling under the weather.

This Italian-inspired soup features tender chicken pieces, orzo pasta, and a medley of vegetables, all brought together with a hint of lemon to brighten the flavors. The soup is both simple to prepare and rich in taste, making it a favorite among those who enjoy a hearty bowl of homemade goodness.

The addition of orzo, a rice-shaped pasta, gives the dish its unique texture, while the fresh lemon juice enhances the broth’s flavor profile. This recipe serves 4-6 people, making it ideal for family gatherings or meal prep for the week.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 2 cups fresh spinach leaves
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Cook the Chicken: Pour in the chicken broth and add the chicken breasts to the pot. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the chicken cook for about 20 minutes, or until fully cooked through.
4. Shred the Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
5. Cook the Orzo: Add the orzo pasta to the simmering broth, along with the thyme, oregano, salt, and pepper. Cook for about 8-10 minutes, or until the orzo is al dente.
6. Combine Ingredients: Return the shredded chicken to the pot. Stir in the fresh lemon juice and spinach leaves, allowing the spinach to wilt into the soup.
7. Final Touches: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and lemon wedges on the side for an extra burst of citrus flavor.

Extra Tips:

For a richer flavor, consider using homemade chicken broth or adding a splash of white wine before simmering the soup. You can substitute kale for spinach if you prefer a heartier green, or add additional vegetables such as zucchini or peas for more texture.

If you like a thicker soup, you can increase the amount of orzo or slightly reduce the broth. Always remember to taste the soup before serving and adjust the seasoning to your liking.

Italian Wedding Soup With Chicken Meatballs

Italian Wedding Soup With Chicken Meatballs is a classic Italian dish known for its delightful blend of flavors and comforting qualities. Despite its name, the soup isn’t traditionally served at weddings but is believed to be named for the “marriage” of greens and meat in the soup. The combination of tender chicken meatballs, savory broth, and fresh vegetables makes this soup a favorite for family dinners and gatherings.

The soup is light yet hearty, making it suitable for a variety of occasions, from a cozy night in to a festive celebration. This recipe is designed to serve 4-6 people, making it perfect for a small family meal or a dinner party with friends. The chicken meatballs are easy to prepare and add a wonderful texture to the soup, while the broth is infused with aromatic herbs and spices.

The addition of fresh greens like spinach or escarole adds a burst of color and nutrition, making this dish as healthy as it’s delicious. Follow the instructions below to create a pot of Italian Wedding Soup With Chicken Meatballs that will warm your soul and impress your guests.

Ingredients:

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 8 cups chicken broth
• 1 cup small pasta (such as acini di pepe or ditalini)
• 4 cups fresh spinach or escarole, chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter, and set them aside.
2. Cook the Meatballs: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches, and cook until they’re browned on all sides and cooked through, about 5-7 minutes per batch. Remove the meatballs from the pot and set them aside.
3. Prepare the Soup Base: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Pour in the chicken broth and bring to a boil.
4. Cook the Pasta: Once the broth is boiling, add the small pasta and cook according to the package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
5. Combine Ingredients: Add the cooked meatballs back into the pot along with the chopped spinach or escarole. Simmer for another 3-5 minutes, or until the greens are wilted and the soup is heated through.
6. Finish the Soup: Stir in the fresh parsley and adjust the seasoning with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Extra Tips:

For the best flavor, allow the meatballs to rest for a few minutes after forming them to help them hold their shape while cooking. If you prefer a thicker soup, you can reduce the amount of broth or increase the amount of pasta.

Feel free to substitute ground turkey or beef for the chicken if desired. To save time, you can prepare the meatballs in advance and refrigerate them until you’re ready to cook the soup. Finally, if you have leftovers, the soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to adjust the consistency.

Rustic Chicken and Vegetable Soup

Rustic Chicken and Vegetable Soup is a hearty and comforting dish, perfect for warming up on a chilly day. This Italian-inspired recipe brings together tender pieces of chicken, a medley of fresh vegetables, and aromatic herbs in a savory broth that’s both nourishing and satisfying.

Whether you’re feeding a family or hosting a cozy dinner party, this soup will please everyone’s palate with its rich flavors and wholesome ingredients.

The key to this soup’s delightful taste lies in the quality of the ingredients and the slow simmering process that melds the flavors perfectly. Using bone-in chicken adds depth to the broth, while an assortment of seasonal vegetables guarantees a vibrant and nutritious meal.

This recipe serves 4-6 people, making it ideal for a family dinner or for meal prepping for the week.

Ingredients (serves 4-6):

• 1.5 pounds of bone-in chicken thighs or breasts
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) of diced tomatoes
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 cups of baby spinach or kale
• 1 cup of cooked orzo or small pasta (optional)
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken thighs or breasts with salt and pepper. Heat the olive oil in a large pot over medium heat. Add the chicken and brown on both sides, about 6-8 minutes total. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Simmer the Soup: Return the chicken to the pot. Add the diced tomatoes, chicken broth, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, or until the chicken is fully cooked and tender.
4. Add Greens and Pasta: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Stir in the baby spinach or kale and cook until wilted, about 5 minutes. If using, add the cooked orzo or pasta and heat through.
5. Season and Serve: Adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls, topping each with grated Parmesan cheese and fresh parsley.

Extra Tips:

For the best flavor, allow the soup to simmer gently so the chicken becomes tender and the flavors meld well. You can make this soup a day in advance; in fact, the flavors often improve after sitting in the refrigerator overnight.

If you prefer a thicker soup, consider adding a can of cannellini beans or mashing a few pieces of the cooked vegetables before adding the greens. Feel free to customize the vegetables based on what you have on hand or what’s in season.

Enjoy this Rustic Chicken and Vegetable Soup with a crusty loaf of Italian bread for a complete meal.

Chicken and Kale Ribollita

Chicken and Kale Ribollita is a hearty and nutritious Italian soup that combines the comforting flavors of tender chicken, fresh vegetables, and hearty bread in a savory broth. This traditional Tuscan dish is known for its versatility and its ability to make the most of simple, wholesome ingredients.

With origins as a peasant dish, Ribollita is a wonderful way to use up leftover bread and vegetables, transforming them into a delicious and satisfying meal that warms the soul and fills the belly.

This version of Chicken and Kale Ribollita features succulent pieces of chicken, earthy kale, and a medley of aromatic vegetables, all simmered together to create a rich and flavorful broth. The addition of cannellini beans adds creaminess and protein, while chunks of rustic bread absorb the broth, making the soup thicker and more filling.

This recipe serves 4-6 people, making it perfect for a family dinner or a cozy gathering with friends. Enjoy a bowl of this classic Italian soup with a drizzle of good olive oil and a sprinkle of Parmesan cheese for an extra touch of indulgence.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups chicken broth
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 4 cups stale bread, cut into cubes
• 1/4 cup grated Parmesan cheese
• Extra virgin olive oil for drizzling

Cooking Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Chicken: Add the chicken pieces to the pot, seasoning with thyme, rosemary, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Prepare the Broth: Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20 minutes, allowing the flavors to meld together.
4. Add the Beans and Kale: Stir in the cannellini beans and chopped kale. Continue to simmer for another 10 minutes until the kale is wilted and tender.
5. Incorporate the Bread: Add the bread cubes to the soup, stirring well to ascertain they’re soaked in the broth. Let the soup simmer for another 5 minutes, allowing the bread to soften and absorb the flavors.
6. Finish and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the Ribollita into bowls, sprinkle with Parmesan cheese, and drizzle with a little extra virgin olive oil before serving.

Extra Tips:

To enhance the flavors of your Chicken and Kale Ribollita, try using homemade chicken broth for a richer taste. If you have stale bread, it works best for this recipe as it holds up better in the soup.

Feel free to use any variety of kale you prefer, such as Tuscan kale for a more authentic touch. For a vegetarian version, simply omit the chicken and use vegetable broth instead.

This soup can be made ahead of time and tastes even better the next day, as the flavors continue to develop.

Hearty Chicken and Farro Soup

Hearty Chicken and Farro Soup is a comforting Italian dish that combines tender chicken, nutritious farro, and a medley of vegetables simmered in a flavorful broth. This soup is perfect for those colder days when you need something warm and filling. The chewy texture of farro adds a wholesome element to the soup, making it not only delicious but also a hearty meal that can stand on its own.

The aromatic herbs and spices infuse the broth with a rich taste that complements the tender chicken and vibrant vegetables. Farro, an ancient grain, is a staple in Italian cuisine and adds a delightful nuttiness to this soup. Alongside the chicken and farro, a variety of vegetables such as carrots, celery, and onions contribute to the depth of flavor.

This dish is perfect for serving a family of 4-6 people, providing a nutritious and satisfying meal. Whether you’re looking for a simple weeknight dinner or a comforting dish to serve guests, this Hearty Chicken and Farro Soup is sure to please.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken breasts
• 1 cup farro
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups baby spinach
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving

Instructions:

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until browned. Remove from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Broth and Tomatoes: Pour in the chicken broth and the can of diced tomatoes (including the juice). Stir in the dried thyme and oregano. Bring the mixture to a gentle simmer.
4. Cook the Farro: Stir in the farro and return the chicken breasts to the pot. Cover and let the soup simmer for about 25-30 minutes, or until the farro is tender and the chicken is cooked through.
5. Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the baby spinach.
6. Season and Serve: Allow the spinach to wilt slightly, then taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the chopped fresh parsley. Serve hot, topped with grated Parmesan cheese.

Extra Tips:

For an even richer flavor, consider adding a parmesan rind to the soup while it simmers and remove it before serving. If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot for a creamier texture.

To save time, you can also use pre-cooked rotisserie chicken. Simply shred it and add it to the soup after the farro is cooked. Remember to rinse the farro before adding it to the soup to remove any excess starch. Enjoy this soup with a side of crusty bread for a complete meal.

Chicken and Spinach Tortellini Soup

Chicken and Spinach Tortellini Soup is a comforting and hearty dish that perfectly blends the rich flavors of chicken, the freshness of spinach, and the satisfying taste of tortellini. This Italian-inspired soup is ideal for colder months or whenever you’re craving a warm, nourishing bowl.

The combination of tender chicken, cheese-filled tortellini, and savory broth will create a delightful and wholesome meal for your family or friends.

Preparing Chicken and Spinach Tortellini Soup is a breeze and doesn’t require much time, making it a fantastic option for a weeknight dinner. With minimal preparation and a handful of ingredients, you can whip up this delectable soup in about 30 minutes.

The key to this recipe is to use fresh ingredients and a good-quality chicken broth to enhance the flavors. This recipe serves 4-6 people, guaranteeing there’s enough for everyone to enjoy.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or chopped
• 1 (9-ounce) package cheese tortellini
• 3 cups fresh spinach, roughly chopped
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Add Broth and Chicken: Pour in the chicken broth and bring it to a gentle boil. Stir in the cooked chicken and allow it to simmer for about 5 minutes to let the flavors meld.
4. Cook the Tortellini: Add the cheese tortellini to the simmering broth. Cook according to the package instructions, usually 7-9 minutes, or until the tortellini are tender.
5. Incorporate Spinach and Seasonings: Stir in the fresh spinach and dried Italian seasoning. Cook for another 2-3 minutes until the spinach has wilted. Season the soup with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

For the best flavors, use homemade or high-quality store-bought chicken broth. If you prefer a creamier soup, consider adding a splash of heavy cream or half-and-half just before serving.

Feel free to customize the soup by adding other vegetables such as carrots or celery for additional texture and nutrients. If using frozen tortellini, increase the cooking time slightly to guarantee they cook through.

Enjoy this soup with a side of crusty bread or a fresh salad for a complete meal.

Spicy Chicken and Sausage Soup

Italian Chicken Soup is a versatile dish that can take on many flavors, and one of the most exciting variations is the Spicy Chicken and Sausage Soup. This robust and warming soup is perfect for those chilly nights when you crave a comforting yet fiery meal.

Combining the rich flavors of spicy Italian sausage and tender chicken, this soup brings a delightful heat that’s balanced by the freshness of vegetables and aromatic herbs. It’s a hearty dish that not only satisfies your taste buds but also fills your home with mouthwatering aromas.

The Spicy Chicken and Sausage Soup is a meal in a bowl, offering a perfect blend of proteins, vegetables, and spices. The sausage adds a depth of flavor, while the chicken remains juicy and tender. The addition of spices like red pepper flakes and herbs such as oregano and basil infuse the broth with a tantalizing zest that highlights the Italian roots of the dish.

This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 1 pound spicy Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 1 cup kale or spinach, chopped
• Freshly grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Start by dicing the chicken breasts and removing the casings from the sausage. Chop the onion, garlic, carrots, celery, and red bell pepper, ensuring all vegetables are similar in size for even cooking.
2. Brown the Meats: In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and sausage, breaking up the sausage with a wooden spoon. Cook until both are browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
4. Simmer the Soup: Return the browned chicken and sausage to the pot. Add the chicken broth, diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Stir to combine.
5. Cook the Pasta: Bring the soup to a boil, then reduce the heat to a simmer. Add the pasta and let it cook according to package instructions until al dente, usually about 8-10 minutes.
6. Finish with Greens: Once the pasta is cooked, stir in the chopped kale or spinach. Allow it to wilt for about 2-3 minutes.
7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve hot.

Extra Tips:

For an even richer flavor, you can deglaze the pot with a splash of white wine after browning the meats and before adding the vegetables. This will lift any flavorful bits stuck to the bottom of the pot and incorporate them into the soup.

If you prefer a less spicy version, reduce the amount of red pepper flakes or choose a mild Italian sausage instead. Additionally, this soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months—just remember to add the pasta fresh when reheating to maintain its texture.

Chicken Cacciatore Soup

Chicken Cacciatore Soup is a comforting and flavorful Italian dish that brings together the rich tastes of traditional Chicken Cacciatore in a warm, hearty soup form. This soup is perfect for chilly evenings when you crave something deliciously savory, yet light. The combination of tender chicken, vibrant vegetables, and aromatic herbs creates a delightful medley that captures the essence of Italian cuisine.

With its deep, robust flavors, Chicken Cacciatore Soup will quickly become a family favorite. This recipe serves 4-6 people and requires some basic ingredients that you likely already have in your pantry. Fresh vegetables, herbs, and perfectly seasoned chicken form the backbone of this delightful dish.

The soup isn’t only easy to prepare but also allows you to enjoy all the wonderful flavors of Italy in a single bowl. Whether you’re entertaining guests or just seeking a wholesome meal for your family, this Chicken Cacciatore Soup is sure to impress.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 cup sliced mushrooms
• ½ cup dry white wine
• 2 tablespoons tomato paste
• 1 bay leaf
• ½ cup chopped fresh parsley
• Grated Parmesan cheese for serving

Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, red and yellow bell peppers, and garlic. Sauté until the vegetables are tender, about 5 minutes. Stir in the oregano, basil, and crushed red pepper flakes.
3. Add Liquids and Tomatoes: Pour in the diced tomatoes, chicken broth, and white wine. Stir in the tomato paste until well combined. Bring the mixture to a simmer.
4. Simmer the Soup: Return the browned chicken to the pot. Add the bay leaf and mushrooms. Cover and let the soup simmer on low heat for about 30 minutes, allowing the flavors to meld together.
5. Finish the Soup: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup and stir in the chopped parsley. Cook for an additional 10 minutes.
6. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with grated Parmesan cheese. Enjoy your Chicken Cacciatore Soup while it’s hot!

Extra Tips:

For a richer flavor, allow the soup to simmer longer, as this helps the ingredients blend beautifully. Feel free to adjust the spice level by adding more or less crushed red pepper flakes.

If you prefer a thicker soup, you can reduce the amount of chicken broth or add a small amount of cornstarch mixed with water. Leftovers can be stored in the refrigerator for up to three days and make for a delicious lunch the next day. Enjoy experimenting with this recipe by adding other vegetables like zucchini or carrots for added nutrition.

Italian Chicken and Wild Rice Soup

Italian Chicken and Wild Rice Soup is a delightful blend of hearty ingredients and rich flavors, perfect for warming up on a chilly day. This comforting dish combines tender pieces of chicken with the nutty taste of wild rice, all simmered in a savory broth infused with Italian herbs and vegetables. The result is a satisfying, nourishing soup that captures the essence of Italian cuisine, offering both depth and simplicity in every spoonful.

This recipe is perfect for serving 4-6 people, making it an ideal choice for a family dinner or a cozy gathering with friends. The aromatic blend of garlic, onions, carrots, and celery provides a flavorful base, while the addition of fresh spinach adds a touch of vibrant color and nutrition. As the soup simmers, the flavors meld together, creating a harmonious balance that will have everyone coming back for seconds.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup wild rice
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 3 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (optional)
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken and Rice: Begin by cooking the wild rice according to package instructions until tender. Set aside. Meanwhile, season the chicken breasts with salt and pepper. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned on both sides and cooked through, about 8-10 minutes. Remove the chicken from the pot and set aside to cool slightly before shredding it into bite-sized pieces.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Simmer the Soup: Pour in the chicken broth and add the dried thyme and basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
4. Combine Ingredients: Add the shredded chicken and cooked wild rice to the pot. Stir in the chopped fresh spinach, allowing it to wilt slightly. Add the lemon juice and adjust seasoning with additional salt and pepper to taste.
5. Finish and Serve: Let the soup simmer for an additional 5 minutes to guarantee all ingredients are heated through. If desired, stir in the grated Parmesan cheese for a richer flavor. Serve hot, garnished with fresh parsley.

Extra Tips: For an even richer flavor, consider using homemade chicken broth. This adds depth and complexity to the soup’s base. If you prefer a creamier texture, you can stir in a splash of heavy cream or coconut milk before serving. Additionally, experiment with adding other vegetables such as zucchini or mushrooms for variety. Remember, the key to a great soup is allowing it to simmer long enough for the flavors to develop, so don’t rush the process!

Pesto Chicken and Pasta Soup

Pesto Chicken and Pasta Soup is a delightful Italian-inspired dish that combines the robust flavors of pesto with tender chicken and pasta. This comforting soup is perfect for a cozy evening, offering a hearty and nourishing meal that’s both easy to prepare and incredibly satisfying.

The aromatic basil pesto infuses the broth with a rich and savory taste, while the addition of chicken and pasta makes the soup filling and nutritious.

This recipe is designed to serve 4-6 people, making it a great option for family dinners or small gatherings. With its vibrant colors and enticing aroma, Pesto Chicken and Pasta Soup is sure to be a hit at your table. The preparation involves simple ingredients that come together harmoniously to create a flavorful and wholesome dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups uncooked pasta (such as small shells or ditalini)
• 1/2 cup basil pesto
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Cooking Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides.
3. Simmer the Soup: Pour in the chicken broth and add the undrained diced tomatoes. Bring the mixture to a gentle boil.
4. Cook the Pasta: Add the uncooked pasta to the boiling soup. Reduce the heat to a simmer and let it cook until the pasta is tender, approximately 8-10 minutes.
5. Incorporate the Pesto: Stir in the basil pesto, mixing well to guarantee it’s evenly distributed throughout the soup. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Finish and Serve: Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves. Serve hot.

Extra Tips:

For a richer flavor, consider using homemade chicken broth if you have some on hand. Additionally, you can customize the soup by adding vegetables such as spinach or zucchini for extra nutrition.

If you prefer a creamier texture, stir in a splash of cream or a dollop of ricotta cheese just before serving. Remember to taste the soup before serving and adjust the seasoning to your preference. Enjoy this hearty Italian soup with crusty bread for a complete meal.

Roasted Garlic and Chicken Soup

Roasted Garlic and Chicken Soup is a comforting and flavorful dish that combines the rich, aromatic essence of roasted garlic with the tender, savory taste of chicken. This Italian-inspired soup is perfect for chilly evenings or whenever you’re in the mood for a heartwarming meal.

The roasted garlic adds a depth of flavor that elevates the soup, making it both satisfying and nourishing. It’s a dish that brings together simple ingredients to create a symphony of taste, perfect for enjoying with family or friends.

This recipe serves 4-6 people and involves roasting garlic to perfection, infusing your kitchen with its mouthwatering aroma. The chicken is cooked until tender, and the vegetables add a colorful, nutritious touch. The soup is finished with fresh herbs, which enhance its flavor and provide a burst of freshness.

Whether you’re an experienced cook or a beginner, this recipe is easy to follow and guarantees a delightful meal that will warm your soul.

Ingredients:

• 2 heads of garlic
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup pasta (such as ditalini or orzo)
• 1 cup chopped fresh spinach or kale
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving

Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves slightly. Drizzle with olive oil and wrap in foil. Roast for 30-40 minutes until the garlic is soft and golden brown. Once cooled, squeeze the roasted garlic out of the skins and set aside.
2. Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken into bite-sized pieces.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
4. Combine Ingredients: Add the roasted garlic, chicken broth, thyme, oregano, and shredded chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. Cook the Pasta: Add the pasta to the pot and cook according to package instructions until al dente, usually about 7-10 minutes.
6. Finish the Soup: Stir in the fresh spinach or kale and cook for another 2-3 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley just before serving.
7. Serve: Ladle the soup into bowls, and top with grated Parmesan cheese. Enjoy the soup warm with crusty bread on the side.

Extra Tips:

When roasting garlic, make sure not to burn it as it can turn bitter. You can prepare the roasted garlic in advance and store it in the refrigerator for up to a week, making this soup a quicker meal option.

If you prefer a thicker soup, you can add more pasta or reduce the broth slightly. For added richness, you can stir in a splash of cream at the end.

Feel free to customize the vegetables according to your preference or what you have on hand. This soup also freezes well, making it a great option for meal prep.