Wednesday, January 9, 2013

Creamy Italian Soup

Creamy Italian Soup
1box Ditalini pasta {I used the Barilla brand}
1 tbsp. olive oil
1 rotisserie chicken, meat removed and shredded
8 cups chicken broth {this equals out to two big boxes of chicken broth}
1 medium onion, diced
2 green peppers, diced
1 clove garlic, minced
1 cup shredded carrots
4stalks of celery, diced
1 fresh jalapeño, diced
1 tbsp. olive oil
1 can {28. oz} whole tomatoes, diced
2 cups heavy cream
1/3 cup olive oil
4 tbsp. minced fresh oregano
salt & pepper, to taste

Parmesan Cheese shavings, as desired

Cool pasta according to package directions. Drain. Cover with 1/3 c. olive oil and stir. set aside. Heat olive in large soup pan over medium high heat. Add onions, green pepper, jalepeno, celery, and shredded carrots and sauté until soft. 5-7 minutes. Add garlic and oregano and sauté about a minute more, until fragrant. Add tomatoes, chicken broth, and chicken. Stir and bring to a simmer. Simmer for about 15 minutes and then add pasta and heavy cream. Stir and turn off hear. Serve with Parmesan cheese.


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