A hearty Italian-inspired chicken soup with vegetables, pasta, and rich flavors simmered together for a comforting meal.

1 1/2 celery ribs, diced

1 carrot, peeled and diced

1/2 yellow onion, diced

1 small russet potato, peeled and diced

1/2 red pepper, diced

1 (14 oz) can tomatoes, drained and chopped

3 tbsp olive oil

1 tbsp parsley

1 tbsp oregano

2 tbsp minced garlic

1/2 tsp red pepper flakes

5 cups water

2 cups chicken broth

2 cups shredded chicken

2 cups cooked ditali pasta

Freshly grated Parmesan cheese (vegetarian rennet brands like Cabot or Tillamook)

Cook Mode Prevent your screen from going dark

1. Dice celery, onion, carrots, potato, and bell pepper into 1/4-1/2″ pieces.

2. Heat Dutch oven over medium-high heat and add olive oil.

3. Add celery, carrots, potato, onion, and pepper. Sauté for 5 minutes until vegetables start to soften.

4. Add tomatoes, parsley, oregano, garlic, and red pepper flakes. Stir well.

5. Pour in water and chicken broth. Cover and bring soup to a boil over medium-low heat.

6. Partially cover pot and simmer for 1 hour.

7. Use a potato masher to mash some of the vegetables in the bottom of the pot.

8. Add shredded chicken to the soup and simmer for 30 minutes more.

9. Meanwhile, cook pasta separately according to package directions.

10. Just before serving, stir in the cooked pasta.

11. Serve hot with freshly grated Parmesan cheese on top.

This soup is even better the next day as flavors continue to develop.

For storage, refrigerate for up to 4 days. Freeze without pasta for longer storage, then add fresh pasta when reheating.

Try variations like adding spinach, zucchini, or a squeeze of lemon juice before serving.