Quick Fix: Chicken Pasta Soup

Linda Gassenheimer, Tribune News Service on Mar 24, 2025

By clicking submit, I authorize Arcamax and its affiliates to: (1) use, sell, and share my information for marketing purposes, including cross-context behavioral advertising, as described in our Privacy Policy , (2) add to information that I provide with other information like interests inferred from web page views, or data lawfully obtained from data brokers, such as past purchase or location data, or publicly available data, (3) contact me or enable others to contact me by email or other means with offers for different types of goods and services, and (4) retain my information while I am engaging with marketing messages that I receive and for a reasonable amount of time thereafter. I understand I can opt out at any time through an email that I receive, or by clicking here

Looking for a quick comforting soup? Here’s a warm and satisfying meal with minimal fuss!

It uses market-bought rotisserie chicken and is enhanced with the flavors of bottled marinara sauce, fresh basil and Parmesan cheese. The pasta is cooked right in the soup. So, there’s no extra pan to wash.

HELPFUL HINTS:

Any type of pasta sauce can be used.

Any type of short cut pasta such as penne can be used.

Any type of cooked chicken can be used.

COUNTDOWN:

Assemble the ingredients.

Make the soup.

SHOPPING LIST:

To buy: 10 ounces rotisserie chicken, 1 jar minced garlic, 1 carton no-salt-added chicken broth, 1 jar marinara sauce, 1 container rotelli (corkscrew) pasta, 1 bunch fresh basil, 1 bunch celery,1 piece Parmesan cheese and 1 loaf whole wheat bread.

Staples: olive oil, onion, salt and black peppercorns.

Chicken Pasta Soup

Recipe by Linda Gassenheimer

2 teaspoons olive oil

1 cup diced onion

2 teaspoons minced garlic

1 cup sliced celery

3 cups fat-free, no-salt-added chicken broth

1/2 cup marinara sauce

1/4 pound rotelli (corkscrew) pasta, about 1 1/2-cups

10 ounces rotisserie chicken, skin and bones removed cut into 1- inch pieces

2 tablespoons chopped fresh basil

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

2 slices whole wheat bread

Heat oil in a large saucepan. Add onion, garlic and celery. Saute for 4 to 5 minutes without browning the onion. Add the chicken broth, marinara sauce and rotelli pasta. Bring to a boil. Cook 8 minutes or until the pasta is soft. Lower the heat to a simmer and add the chicken. Cook 2 to 3 minutes to warm the chicken. Add the basil, salt and pepper to taste. Ladle into soup bowls and sprinkle Parmesan cheese on top. Serve with the whole wheat bread.

Yield 2 servings.

Per serving: 648 calories (19 percent from fat), 14.0 g fat (3.2 g saturated, 5.1 g monounsaturated), 131 mg cholesterol, 57.6 g protein, 71.9 g carbohydrates, 7.2 g fiber, 760 mg sodium.