It's a great day for soup! Today I'm making the Vegetable Beef Soup I shared with you awhile back. Can't wait to get some fresh bread and enjoy it for dinner! I'd like to share another wonderful soup recipe called Tuscan Chicken Soup. We love it and it's quite healthy as well! My friend posted it on her blog Peanut Blossom around Super Bowl time last year and we gave it a shot. It was a keeper!
Tuscan Chicken Soup
From Peanut Blossom
2 cups shredded rotisserie chicken
1 medium yellow onion (medium dice)
4 carrots (peeled, washed, and medium dice)
4 stalks celery (washed and medium dice)
2 zucchini (washed and medium dice)
3 cloves fresh garlic (chopped finely); I cheat and substitute the jar kind!
1 t. dried oregano
1 t. basil
1/2 cup heavy cream (optional); we omit
2 T. extra virgin olive oil
28 oz. can crushed tomatoes
6 cups chicken stock
Kosher salt to taste
Fresh ground black pepper to taste
1/2 c. Asini de pepe pasta
In a large pot, add 2 T. olive oil and saute, onions, celery, and carrots over medium high heat for 8-10 minutes. Add zucchini and garlic. Saute until tender about 4-6 minutes.
Add chicken stock, tomatoes, basil, oregano, chicken. Simmer soup for 20 minutes, vegetables should be tender. Add pasta and cook right into the soup for another 10 minutes. Season with salt and pepper. Add heavy cream if using and allow to simmer 6-8 minutes.
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