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Chicken Pasta Fagioli Soup

This Chicken Pasta Fagioli Soup is classic pasta fazool with tender chicken added because apparently beans and pasta were not filling enough. Cannellini beans, tomato sauce, small pasta, chicken, and plenty of grated cheese make it cozy, hearty, and very hard to stop eating.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 celery ribs chopped
  • 2 garlic cloves peeled
  • ½ cup sliced carrots
  • 3 tablespoons olive oil
  • 2 cups boneless chicken breast cut into bite-size cubes
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 2 15.5- ounce cans cannellini beans or Great Northern beans drained and rinsed
  • ½ cup white wine
  • 1 15.5- ounce can diced tomatoes
  • 1 28- ounce can tomato sauce
  • 3 plum tomatoes chopped
  • 8 ounces ditalini small shells, or another small pasta
  • ½ cup grated Pecorino Romano and Parmesan cheese blend
  • 1 cup shredded whole milk mozzarella cheese
  • Red pepper flakes optional
  • Extra virgin olive oil for drizzling

Instructions

  • Chop the Vegetables: Add the celery, garlic, and carrots to a food processor. Pulse until finely chopped, but do not puree them completely.
    2 celery ribs, 2 garlic cloves, ½ cup sliced carrots
  • Sauté the Chicken: Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the chicken and cook until the outside is no longer pink.
    3 tablespoons olive oil, 2 cups boneless chicken breast
  • Add the Vegetables: Stir the chopped celery, garlic, and carrots into the pot with the chicken. Cook for about 3 minutes, stirring often, until the vegetables start to soften.
  • Season the Base: Add the salt, black pepper, oregano, basil, parsley, and garlic powder. Stir well so the chicken and vegetables are evenly coated.
    1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon garlic powder
  • Build the Soup: Add the rinsed beans, white wine, diced tomatoes, tomato sauce, and chopped plum tomatoes. Stir everything together until well combined.
    2 15.5- ounce cans cannellini beans or Great Northern beans, ½ cup white wine, 1 15.5- ounce can diced tomatoes, 1 28- ounce can tomato sauce, 3 plum tomatoes
  • Simmer Until Tender: Reduce the heat to low and simmer for about 45 minutes, stirring occasionally, until the chicken is fork-tender and the soup has a rich tomato flavor.
  • Cook the Pasta: While the soup simmers, cook the pasta in a separate pot according to the package directions until al dente. Drain well.
    8 ounces ditalini
  • Add the Pasta: Fold the cooked pasta into the soup right before serving. This keeps the pasta from soaking up too much liquid and turning mushy.
  • Serve with Cheese: Ladle the soup into bowls. Top each serving with the Pecorino Romano and Parmesan blend, shredded mozzarella, red pepper flakes if using, and a drizzle of extra virgin olive oil.
    ½ cup grated Pecorino Romano and Parmesan cheese blend, 1 cup shredded whole milk mozzarella cheese, Red pepper flakes, Extra virgin olive oil