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Italian Chicken Soup in a bowl, topped with shaved parmesan cheese and parsley

Italian Chicken Soup

Let’s take chicken soup to the next level with Italian Chicken Soup. Loaded with chicken, pasta & flavor - this hearty soup is the real deal!
Course Soup
Cuisine Italian
Keyword how do I make Italian Chicken Soup, how to make Italian Chicken Soup, Italian Chicken Soup, Italian Chicken Soup recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 8 servings
Calories 328kcal
Author Kathleen



  • 2 tablespoons olive oil
  • 2 cup onion, diced
  • 1 tablespoon garlic, minced
  • 2 cups carrots, cut into small cubes
  • 1 1/2 cups celery, diced
  • 2 teaspoons Italian seasoning
  • 1 bay leaf
  • 8-10 cups chicken stock
  • 1 heaping tablespoon chicken Better Than Bouillon
  • 1 sprigs fresh rosemary
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cups small shape pasta, dry
  • 3-4 cups cooked chicken
  • 1/2 cup fresh Italian parsley, chopped
  • 1 1/2 cups fresh basil, chopped
  • 1 1/2 cups shaved parmesan cheese, optional


  • Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes. 
  • Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
  • Add the pasta and chicken simmering until the pasta is just al dente. Stir in the Italian parsley and basil. Adjust seasoning if needed.
  • To serve, ladle soup into each bowl, then top with a generous pinch of shaved Parm. 


Serving: 1/8 of the recipe | Calories: 328kcal | Carbohydrates: 36g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 1109mg | Potassium: 581mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6160IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 1.8mg