Recipe :: Pasta Soup

I don’t have a very good name for this soup, or exact measurements, but it was so good that I feel compelled to share.

I made this a few weeks ago in an attempt to use what I had on hand to make a delicious soup for dinner.  I think I succeeded and this soup will be added to the “make again” column.


  • 1/2 large {or 1 small} red onion, diced
  • 1 stalk celery, diced
  • 1.5-2 chicken breast, cooked and diced/shredded
  • 1 can {14.5oz} cannellini beans
  • 1 can {28oz} whole peeled tomatoes {san marzano if you can find them}
  • ~8oz small pasta {i used orecchiette, but any other small pasta would work}
  • ~2C chicken broth
  • 2C+ water {add more than 2C for more broth in your soup}
  • 1C shredded pecorino romano
  • Splash of half & half {or milk, or cream}
  • 3tbsp butter
  • 1tbsp olive oil
  • 1 glove garlic, minced or grated
  • dried basil
  • dried oregano
  • red pepper flakes

It sounds like a lot of ingredients, but it’s actually quite simple. Start off by heating up your pot with 1tbsp butter and the olive oil. While things are heating up, dice the red onion and celery.


Once the oil is ready, toss in the celery and red onion. Cook for a few minutes until they’re soft. Add the garlic and cook until fragrant. Add a dash of red pepper flakes and stir.


Add the tomatoes, with their juices and break up the tomatoes with your spoon, spatula, or a potato masher. Bring to a simmer then add the chicken, chicken broth, a dash of basil, and a dash of oregano.

{I stopped taking pictures, sorry!}

Next add the pasta. If its going to be awhile before you eat, you should wait to add the pasta until you’re closer to eating time. Add water as needed to cover the pasta by a little bit. 2C should do it at this point, but add more like 3 or 4 cups of water if you’d like more broth.

Once the pasta is done, add a splash of half and half. Also add the rest of the butter and the cheese. Yum.

Stir until everything is melted. Add salt and pepper to taste, then serve!




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