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Wonderfully warm soup perfect for a fall day. One thing that I love to do with soups is cut up double or triple the veggies and put the extra in the freezer as “soup starters”. That way you are not taking up a bunch of room in your freezer with a whole pot of soup and your pasta doesn’t expand beyond control and absorb all the liquid.
In a large pot add olive oil and saute onions, celery, carrots, squash, red pepper and garlic over medium high heat for 10-12 minutes. Add chicken stock, tomatoes, basil, oregano and chicken. Simmer soup for 20 minutes. At this point the vegetables should be tender but if not cook for a bit longer. Add the pasta and cook it right in the soup for another 10 minutes (or use the timing specified on the package for your pasta). Season with salt and pepper. Add half-and-half if using and allow to simmer for a couple more minutes.
Adapted from Peanut Blossom’s Tuscan Chicken Soup.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!