Jennifer's Spicy Chicken Vegetable Pasta Soup

Warm up with a bowl of Jennifer’s Spicy Chicken Vegetable Pasta Soup, a comforting and flavorful one-pot meal that’s as nourishing as it is satisfying. Packed with tender shredded chicken, vibrant vegetables like zucchini, carrots, and red bell peppers, and a hint of heat from crushed red pepper flakes, this soup delivers a delightful kick in every spoonful. A blend of dried oregano, paprika, and garlic adds depth, while fresh spinach and parsley bring a touch of freshness. The addition of ditalini or elbow pasta makes it hearty enough to serve as a standalone meal, and a sprinkle of parmesan cheese on top is the perfect finishing touch. Ready in just 50 minutes, this protein-packed, veggie-loaded soup is ideal for cozy weeknight dinners or meal prep.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium red bell pepper, diced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 8 cups chicken broth
• 15 ounces canned diced tomatoes
• 1 cup small pasta (e.g., ditalini or elbow)
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 0.25 cup parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat. Season the chicken breast with half of the salt and black pepper, then add it to the pot.

Step 2

Cook the chicken for 4-5 minutes per side until browned but not fully cooked through. Remove it from the pot and set it aside.

Step 3

In the same pot, add the diced onion, garlic, red bell pepper, and carrots. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften.

Step 4

Stir in the zucchini, crushed red pepper flakes, dried oregano, and paprika. Cook for an additional 2 minutes to release the spices' aroma.

Step 5

Pour in the chicken broth and canned diced tomatoes (with their juice). Stir to combine and bring the mixture to a simmer.

Step 6

Add the partially cooked chicken breast back to the pot. Cover and let simmer for about 15 minutes.

Step 7

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Step 8

Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender.

Step 9

Add the fresh spinach and cook for an additional 2 minutes until wilted.

Step 10

Taste the soup and adjust seasoning with the remaining salt and black pepper as needed.

Step 11

Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with parmesan cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3808.8g)

Amount per serving	% Daily Value*
Calories	2150.5

Total Fat 78.3g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 429.8mg	0%
Sodium 8801.9mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 39.2g
Protein 217.2g	0%

Vitamin D 46.5IU	0%
Calcium 1292.8mg	0%
Iron 20.6mg	0%
Potassium 5949.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 40.6%

Carbs: 26.4%