NOTE: This recipe makes a full pot of soup. It works great to freeze the leftovers, but if you plan to do that- don’t prepare all of the pasta right away. Freeze the soup without the pasta, then make it separately when you plan to serve it later on so it doesn’t get mushy. If you will be serving it all right away- go ahead and make the whole 16 oz. of pasta and eat up!
- 2 Tbsp. olive oil
- 8 garlic cloves, minced
- 1 red onion, chopped
- 1 red bell pepper, seeded and diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 6 small potatoes (about 2-3 cups), diced
- 1 can (14.5 oz.) diced tomatoes
- 32 oz. chicken stock
- 32 oz. vegetable stock
- 3 c. rotisserie chicken, cooked & shredded
- 16 oz. rigatoni pasta (divided, if needed)
- salt & pepper
- parsley (fresh or dried)
- Heat a large Dutch oven or stock pot on med-high heat.
- Add the olive oil and garlic and saute until fragrant (about 1-2 minutes).
- Add the onion, bell pepper, carrots, celery, and potatoes.
- Add a little salt and a generous seasoning of pepper and parsley.
- Saute for 15 minutes or until onion begins to turn translucent.
- Add the chicken, diced tomatoes, and stocks.
- Season again with lots of pepper and parsley.
- Bring to a boil, then turn down to simmer for 20 minutes, or until carrots and potatoes are tender.
- While the soup is simmering, cook desired amount of pasta according to package directions.
- Once soup is ready, stir in the cooked pasta and enjoy.