Wednesday, September 3, 2014

Easy Spicy Italian Soup

 
I LOVE this recipe and have been making it for a few years now but I've made a few changes to it and wanted to revise it on my blog. I also changed the name.   











adapted from Your Homebased Mom


4 Tbsp olive oil
3 cloves of garlic, minced (or 1/2 T minced jarred garlic)
1 small or 1/2 medium onion, minced
1 tsp red pepper flakes (gives some nice heat and flavor, use less if want it more mild)
1 can of shredded chicken, broken up with fork (from Sam's)
1 - 28 oz can Italian style or regular diced tomatoes
3 cans chicken broth or 1 box
2 T dried basil
1/2 box of bowtie pasta (6 oz) precooked to al dente (I think the mini bowtie pasta is best for this recipe)
shredded mozzarella or parmesan for topping
sliced french bread, toasted (optional)


Heat olive oil over medium heat in stock pot. Saute garlic, onions, and red pepper flakes stirring frequently. Cook until onions are tender. Add tomatoes (with juices in can) and chicken broth, bring to a simmer, and cook for 5 minutes. Add the chicken (with water in the can) and cook for 2-3 minutes. Add the basil and stir. Add cooked bowtie pasta. Serve with toast and grated mozzarella or parmesan cheese.

(Recipe revised and edited 9/3/14)




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