Name: Chicken Cacciatore Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 small green bell pepper, chopped; 3 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 1 teaspoon dried oregano; 6 cups chicken stock; 1 pound boneless skinless chicken breasts, or boneless thighs; 1 (28 ounce) can Tuttorosso® Diced Tomatoes; 2 tablespoons Tuttorosso® Tomato Paste; 1 teaspoon Italian seasoning; 6 ounces mini pasta of your choice; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1/4 cup chopped fresh basil

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups chicken stock
1 pound boneless skinless chicken breasts, or boneless thighs
1 (28 ounce) can Tuttorosso® Diced Tomatoes
2 tablespoons Tuttorosso® Tomato Paste
1 teaspoon Italian seasoning
6 ounces mini pasta of your choice
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 cup chopped fresh basil

Instructions

Step one

Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker.

Step two

Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, turn on high and cook for 10 minutes. Reduce heat to low and cook 6 to 8 hours.

Step three

Remove chicken and shred, return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minute. Add cheese and stir until melted. Season with salt and pepper to taste. Sprinkle with basil and serve.

Step four

Stove Top Option: Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken and shred and then return to pot. Add the pasta. Simmer until pasta is cooked al-dente, about 10 minutes. Mix in Parmesan cheese and stir until cheese has melted. Season again with salt and black pepper to your taste. Sprinkle with basil and serve.