Creamy Italian Chicken Vegetable Soup

• Meat

  • 1 Rotisserie chicken, medium

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion
  • 2 cups Veggies, frozen
  • 1 cups Veggies, fresh

• Canned Goods

  • 1 qt Chicken stock
  • 1 small can Tomato paste

• Condiments

  • 24 oz Tomato or pasta sauce

• Pasta & Grains

  • 1 cup Pasta, dried

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Heavy cream
  • 1 Parmesan cheese to top

Found on lifealittlebrighter.com

Description

Ingredients

• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup, chopped onion
• 2 cups, frozen veggies (corn, peas, green beans, etc.)
• 1-2 cups fresh veggies (chopped zucchini, tomatoes, and cabbage work best)
• 1 medium rotisserie chicken, meat removed from bone and shredded
• 1 cup, dried pasta (bow tie or penne)
• 1 quart chicken stock
• 24 oz tomato or pasta sauce
• 1 small can, tomato paste
• ½ to 1 cup heavy cream or ½ and ½ (add to desired creaminess)
• shredded parmesan cheese to top

Directions

• Heat a large pot to medium.
• Add olive oil.
• Add garlic and veggies (including chopped onion) to pot, cook down for about 5 minutes or until veggies begin to soften.
• Add chicken, heat for 2-3 minutes.
• Add pasta, chicken stock, pasta sauce, and tomato paste. Stir to combine.
• Heat until boiling and cook until pasta is al dente, about 10 minutes.
• Remove from heat, add heavy cream, stir.
• Top with parmesan cheese and serve.