Description

This soup is the perfect, yummy meal to serve on chilly nights and can be ready in about 30 minutes. The secret to make it easy and quick is using rotisserie chicken.

Ingredients

• 2 T. olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 dry bay leaf
• 1 T. Italian seasoning, plus more for topping
• 2 - 14 oz. can diced tomatoes
• 4 c. low-sodium chicken broth
• 2 c. water
• 1 1/2 - 2 c. ditalini, mini penne, or other small pasta
• 3 c. chopped or shredded rotisserie chicken (or leftover cooked chicken)
• Kosher salt and black pepper
• 3 oz. Mozzarella cheese, shredded or thinly sliced
• chopped fresh basil and red pepper flakes, for serving

Steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning; cook, stirring, until the onion is softened, 4 - 5 minutes.
2. Add the tomatoes, broth, and 2 c. water to the pot. Raise heat to high; bring to a boil. Add pasta; return to a boil; cook until soup is slightly thickened and pasta is al dente, 8 - 10 minutes. Remove from the heat. Stir in the chicken.
3. Discard the bay leaf. Season with salt and pepper.