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Chicken Pasta Soup


2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tomatoes, chopped
1 tablespoon sun-dried tomato pesto
1 teaspoon sugar
1 teaspoon Italian seasoning
3 cups vegetable stock
1/2 cup small pasta shapes
4 cooked chicken breast, shredded
salt and pepper to taste


1. In a 4-quart saucepan on medium-high heat add oil. Add onions until tender. Add garlic, tomatoes, pesto, seasoning, stock, chicken, salt and pepper. Bring to a full boil them reduce heat to low. Half cover the pan and simmer for 10 minutes, stirring occasionally.

2. Add pasta and continue simmering, uncovered for about 10 minutes or until al dente. Stir so pasta does not stick together occasionally. Add more stock if needed. Remove from heat and serve with fresh lemon wedges.

Yields: 4

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