Pioneer Woman Italian Chicken Soup Recipe

This hearty, comforting Pioneer Woman Italian Chicken Soup is made with tender chicken, crushed tomatoes, and ready in 45 minutes. The rich tomato broth clings perfectly to the small pasta and spinach for a truly satisfying bite. I find myself making this exact recipe on cold, rainy evenings.

Try More Recipes:

• Pioneer Woman Italian Meatball Soup Recipe
• Creamy Italian Sausage Rigatoni Soup
• Stanley Tucci Italian Pasta e Fagioli

Why This Classic Works

I used to struggle with chicken soups tasting a bit flat or watery. I quickly learned that adding a robust can of crushed tomatoes completely transforms the broth into something deeply flavorful.

Searing the vegetables first builds a foundation of aromatics that makes this dish shine. It is a simple step, but skipping it was a mistake I will never make again.

Pioneer Woman Italian Chicken Soup Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp Italian seasoning
• 1 (28-oz) can crushed tomatoes
• 6 cups chicken broth
• 1 cup small pasta (like ditalini or small shells)
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese

How To Make Pioneer Woman Italian Chicken Soup

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onions, carrots, celery, and bell pepper until softened, about 6 minutes.
2. Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking for 1 minute until highly fragrant.
3. Simmer the Broth: Pour in the crushed tomatoes and chicken broth, then submerge the chicken breasts in the liquid and bring to a gentle boil.
4. Cook the Chicken: Reduce the heat to a simmer, cover the pot, and let cook for 20 minutes until the chicken is cooked through.
5. Shred the Chicken: Remove the chicken onto a cutting board, shred it carefully with two forks, and return it to the pot.
6. Cook the Pasta: Stir in the pasta and simmer for 10 minutes until tender, then fold in the spinach until wilted.

Recipe Tips

• Cook pasta separately: If you plan to freeze the soup, boil the pasta in a separate pot to avoid mushy noodles later on.
• Adjust the thickness: Add an extra cup of broth if you prefer a thinner soup, as the pasta will absorb liquid as it sits.
• Use rotisserie chicken: Save time by using leftover cooked chicken and simply adding it at the very end to warm through.

What To Serve With Italian Chicken Soup

A warm, crusty loaf of garlic bread is essential for soaking up the rich tomato broth. A simple green salad with a sharp vinaigrette also cuts through the richness of the soup perfectly.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, leave out the pasta and spinach, adding them fresh when reheating on the stove.

FAQs

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work beautifully and add extra flavor to the broth. They stay incredibly tender during the simmering process.

Can I make this in a slow cooker?

Absolutely, cook all the ingredients except the pasta and spinach on low for 6 hours. Stir the pasta and spinach in during the last 30 minutes of cooking.

Is it gluten-free?

You can easily make this gluten-free by swapping the regular pasta for your favorite gluten-free brand. Alternatively, you can omit the pasta entirely and add extra vegetables.

Nutrition

• Calories: 320 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 30g

Try More Recipes:

• Healthy Italian Ground Turkey Soup Recipe
• Cozy Italian Lemon Chicken Orzo Soup Recipe
• Easy Italian Rosa Marina Soup Recipe

Pioneer Woman Italian Chicken Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Hearty, comforting Pioneer Woman Italian Chicken Soup loaded with tender chicken, small pasta, and fresh spinach is ready in 45 minutes. This satisfying bowl makes the perfect cozy weeknight dinner that your entire family will eagerly gather around the table to enjoy.

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1.5 lbs boneless, skinless chicken breasts

• 1 tbsp Italian seasoning

• 1 (28-oz) can crushed tomatoes

• 6 cups chicken broth

• 1 cup small pasta (like ditalini or small shells)

• 2 cups fresh spinach

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup grated parmesan cheese

Directions

• Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onions, carrots, celery, and bell pepper until softened, about 6 minutes.
• Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking for 1 minute until highly fragrant.
• Simmer the Broth: Pour in the crushed tomatoes and chicken broth, then submerge the chicken breasts in the liquid and bring to a gentle boil.
• Cook the Chicken: Reduce the heat to a simmer, cover the pot, and let cook for 20 minutes until the chicken is cooked through.
• Shred the Chicken: Remove the chicken onto a cutting board, shred it carefully with two forks, and return it to the pot.
• Cook the Pasta: Stir in the pasta and simmer for 10 minutes until tender, then fold in the spinach until wilted.