My husband isn’t a fan of leftovers, but he can eat this soup for days on end. Flavorful as all get out and makes enough to feed a small army. Hands down, one of our favorites to date!
Ingredients
16oz. Ditalini pasta
1 TBSP. olive oil
1 Rotisserie Chicken
8 C. chicken broth
1 medium yellow onion, diced
2 green bell peppers, diced
2 stalks of celery, diced
1 TBSP. olive oil
1 (28 oz.) can diced tomatoes
2 C. heavy cream
2 TBSP oregano
Salt & pepper, to taste
Parmesan cheese shavings, optional/as desired
Directions
- Boil pasta according package directions. Drain and toss with 1 TBSP olive oil. Return to pot and set aside.
- Saute 2 TBSP oregano in 1 TBSP. olive oil for about 1 minute.
- Add diced onion, green pepper, & celery to oregano and sauce until softened (app 6-8 minutes)
- Add shredded rotisserie chicken, diced tomatoes, and chicken broth. Bring to a boil.
- Remove from heat and transfer mixture to pasta pot. Stir to combine.
- Add heavy cream and stir until blended.
- Serve warm and top with shaved parmesan (if desired, but HIGHLY recommended).
Simplify Your Teaching
Join our community for tips, tricks, and resources to help you simplify your teaching!
Leave a Reply