When the holidays come to a close and January arrives, I go into hibernation mode—and I love hibernating with a soothing delicious big pot of soup. I have always loved the Tuscan Chicken Soup from our local Italian cafe & deli, D’Amico and Sons. Here is my version. It’s got loads of vegetables and all the flavors of Tuscany (where I’d rather be right now). Double your batch, bring some to your friends, buy your favorite loaf of crusty bread and enjoy. Summer’s almost here right?
- 1 pound package chicken breasts, (cooked and chopped into bite-sized pieces)
- 3 Tbls. olive oil
- 1 yellow onion, diced
- 4 carrots, diced
- 4 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 cup heavy cream
- 28 oz. can crushed tomatoes
- 5 cups chicken stock
- salt and pepper to taste
- 2 cups cooked Acini de Pepe pasta (cooked according to package directions)
- 1/2 cup shredded Parmesan Reggiano
- In a large dutch oven, add 3 Tbls. olive oil and saute’ onions, celery, and carrots over medium high heat for 8-10 minutes. Season with salt and pepper.
- Add zucchini, yellow squash, and garlic. Saute’ until tender about 4-6 minutes. Season again with salt and pepper.
- Add chicken stock, tomatoes, basil, oregano. Bring to a boil then reduce to a simmer and add chicken, cream and pasta. Simmer soup for 20-30 minutes. Season to taste.
- Sprinkle with Parmesan Reggiano and serve.