• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Chicken Vegetable Soup with Pasta

    Published: Feb 07, 2015 / 4 Comments

    7.4K shares
    • Facebook229
    Recipe Print

    Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, packed with spinach, green bell pepper, carrots, tomatoes, and red kidney beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic

    All the flavors work really well in this chicken and vegetable soup. I've also made it with gluten free brown rice pasta - and it worked great!

    I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup - it helps the pasta keep its perfect shape and not get too soft! It's especially true if you use gluten free brown rice pasta.

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic

    Recipe notes

    • Use gluten free brown rice penne to make this chicken vegetable soup gluten free.
    • Start cooking the pasta at the same time you start making the soup to save time.
    • Do not overcook the chicken. Lightly brown the sliced chicken with spices, and then continue cooking the chicken in the soup.

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic

    5 from 2 votes

    Chicken Vegetable Soup with Pasta

    Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic.  Delicious, easy to make! 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Soup
    Cuisine American
    Servings 10 servings
    Calories per serving 223 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil , divided
    • 1 onion , chopped
    • 1 green bell pepper , chopped
    • 1 pound chicken breast or tenders
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • ½ teaspoon paprika
    • 1 carrot , peeled and cubed into very small cubes
    • 5 tomatoes , chopped
    • 15 oz red kidney beans from the can, drained
    • 3 cups spinach fresh
    • 4 garlic cloves , minced
    • 4 cups chicken broth (32 oz)
    • 2 cups water
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • 6 oz penne pasta , uncooked
    • salt

    Instructions 

    • In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
    • Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
    • Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add ½ teaspoon of oregano and ½ teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
    • Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
    • Season with salt to taste.

    Nutrition

    Nutrition Information
    Chicken Vegetable Soup with Pasta
    Amount per Serving
    Calories
    223
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    416
    mg
    18
    %
    Potassium
     
    709
    mg
    20
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    2480
    IU
    50
    %
    Vitamin C
     
    29.7
    mg
    36
    %
    Calcium
     
    53
    mg
    5
    %
    Iron
     
    2.5
    mg
    14
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken vegetable soup, vegetable pasta soup
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « 25 Easy Pasta Recipes: Delicious and Simple
    Quinoa and Butternut Squash Salad with Bacon, Feta, Caramelized Onions »
    7.4K shares
    • Facebook229

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Stacy | Wicked Good Kitchen

      February 15, 2015 at 1:04 pm

      A gorgeous, delicious and warming soup! And, gluten free pasta is where it is at. 🙂 Thank you for sharing, my friend. Already pinned!

      Reply
    2. Shashi at RunninSrilankan

      February 10, 2015 at 10:43 am

      This soup has all bases covered with its round up of ingredients - just delicious, Julia! And gorgeous pictures too!

      Reply
    3. Angie@Angie's Recipes

      February 08, 2015 at 10:46 am

      Amazing colours! Bet the flavours are great too.

      Reply
    4. Matt

      February 07, 2015 at 8:23 pm

      Looks delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.