Home » Recipes » Soups and Stews » Italian-Style Chicken Soup

Italian-Style Chicken Soup

This Italian-style chicken soup is perfect on a chilly day. Juicy bits of chicken mingle with veggies and pasta, all bathing in a glorious chicken broth (homemade if you want).

A sprinkle or more of freshly grated parmesan on top takes it from “yum” to “wow!” Once you taste it, you’ll be swooning I promise!

I love most soups served with a crusty loaf of Italian bread.


The main ingredients for this soup are chicken, vegetables (carrot, celery, spinach), aromatics (onion, garlic), chicken broth, small pasta, and seasonings.

Labeled ingredients for chicken soup Italian style.

I opted for boneless, skinless chicken breast, but thighs would also be amazing as would a small whole chicken that you can skin and debone after cooking.

For herbs, you can use dried oregano, dried parsley or dried basil – although my personal favorite is dried parsley because oregano can be overpowering and dried basil just tastes so different than fresh or frozen basil.

Feel free to customize the soup according to your preferences. You can add other vegetables like bell peppers or zucchini, or swap out the pasta for rice or quinoa for variation.


This soup comes together in about an hour, mostly hands off, and is a pretty simple one-pot meal.

Chicken breasts cooking in pot.
Carrots, onions, and celery cooking in pot.

First, season the chicken with salt and pepper, then brown it in a large pot with olive oil over medium heat. Once browned, set the chicken aside. Next, sauté chopped carrots, celery, and onion in the same pot until softened, adding minced garlic until fragrant.

Stirring in the paste in the pot.
Pouring broth into the pot with the other ingredients.

Deglaze the pot with a bit of chicken broth, then add tomato paste and cook until deepened in color. Return the chicken to the pot along with the remaining broth, salt, pepper, and dried herbs. Simmer for about 30 minutes until the chicken is cooked through.

Adding pasta to ingredients in pot.
Adding spinach to ingredients in pot.

Afterward, shred the chicken and set it aside. Cook pasta until al dente in the soup, adding fresh spinach a few minutes before the pasta is done.

Adding shredded chicken to soup.
White bowl with Italian chicken soup.

Finally, return the shredded chicken to the pot, adjust seasoning as needed, and serve hot with plenty of grated Parmesan cheese and garnished with parsley.

Serving Suggestions

This soup can be served alone as a small meal or snack but can also be made into a meal with the following:

If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! SUBSCRIBE for more recipes.

📖 Recipe

Italian chicken soup with grated cheese.

Italian-Style Chicken Soup

This Italian chicken soup is pure comfort that'll have you craving seconds before you've even finished your first spoonful!
5 from 1 vote
Author: Marie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 14 cups
Calories 185 kcal


  • 2 tablespoons olive oil for cooking chicken
  • 2 or 3 large chicken breasts boneless, skinless
  • 2 medium carrots diced small
  • 1 medium onion diced small
  • 2 stalks celery diced small
  • 4 small garlic cloves minced
  • 4 tablespoons tomato paste
  • 8 cups chicken broth
  • 1 teaspoon salt plus more to season chicken
  • 1/2 teaspoon black pepper plus more to season chicken
  • 1 teaspoon dried herbs (parsley suggested) may use half the amount of oregano or basil
  • 1 cup small pasta like ditalini or orzo (uncooked)
  • 2 cups fresh spinach leaves or escarole chopped well
  • Parmesan cheese for serving


  • Season chicken with salt and pepper. In a large pot, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
  • In the same pot, add chopped carrots, celery, and onion. Cook until vegetables are softened, about 5 minutes. Add minced garlic and cook until fragrant – do not burn!
  • Add a small amount of chicken broth to deglaze the pot, scraping up any browned bits. Add the tomato paste and cook until the color deepens a little.
  • Return the chicken to the pot. Add the remaining chicken broth, salt, pepper, and dried herbs. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is cooked.
  • Take the chicken out of the pot and shred it. Set aside.
  • Add pasta and cook until al dente, about 8 to 10 minutes (a minute or two less than the directions on the box calls for). Add the fresh spinach a few minutes before the pasta is done, and return the shredded chicken to the pot.
  • Adjust seasoning with salt and pepper. Serve hot, garnished with plenty of grated Parmesan cheese and garnished with parsley.


Be careful not to overcook the pasta, as it may get mushy. 
The nutrition estimate is for 1 cup of soup (starter or appetizer portion) and roughly should be doubled for 2 cups (an entree- or bowl-sized portion). The nutrition estimate does not include parmesan cheese topping. 


Calories: 185kcalCarbohydrates: 13gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 52mgSodium: 351mgPotassium: 567mgFiber: 1gSugar: 2gVitamin A: 1978IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Want More Recipes? Subscribe Today

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating