Our easy Italian Chicken Tomato Soup Recipe is your new weeknight hero! Made with a simple tomato broth & tender chicken, it’s fully customizable with your favorite veggies. Ready in 40 minutes!
There are nights when you just need a no-brainer dinner. You want something comforting and homemade, but you don’t have the energy for a long list of ingredients or complicated steps. This Simple & Savory Italian Chicken Tomato Soup was born for those nights.
We call it our “Kitchen Sink” soup, but not in the way you might think. It’s not a chaotic jumble of flavors. Instead, it’s a masterfully simple template that welcomes whatever you have on hand.
The Beauty of a Bare Bones Recipe
The foundation of this soup is pure and straightforward: tender chicken in a rich, double-tomato broth. From there, the power is in your hands.
- Got an onion and a pepper? Chop them and throw them in!
- Have a bag of frozen green beans in the back of the freezer? Perfect, they’re in.
- Is your fridge looking a little bare? Amazing. This soup is just as delicious with only the chicken and tomatoes.
This flexibility is what makes it a true weeknight warrior. You don’t need to make a special grocery run. You just need to open your pantry.
Why We Keep the Herbs Simple in this Italian Chicken-Tomato Soup Recipe
As a recipe that purports itself to be Italian, you might notice a distinct lack of Italian seasoning. This was a very intentional choice! Without oregano and basil, the soup has a unique, comforting flavor that’s all its own—a pure, savory taste of tomatoes and chicken that is incredibly satisfying.
Of course, if you’re craving that classic “spaghetti night” flavor, a tablespoon of Italian seasoning will take it there in a heartbeat. But we encourage you to try it without first; you might discover a new family favorite.
So, grab your stockpot and embrace the ease. This is the stress-free, delicious, and flexible soup that will save your weeknight.
Italian Chicken-Tomato Soup
Ingredients
Method
- Cut the 1 pound of chicken into uniform, bite-sized pieces.
- In a 5-6 quart stockpot, heat the 1 tablespoon of oil over medium heat.
- Add the chopped chicken to the pot and cook, stirring occasionally, for 6-8 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken is cooking, chop the onion and green pepper into bite-sized pieces, and use kitchen shears or a knife to roughly chop the stewed tomatoes directly in their can.
- Once the chicken is done, add the chopped stewed tomatoes (with all their juices), the crushed tomatoes, black pepper, and crushed red pepper flakes to the pot.
- If you are using any of the optional vegetables (onion, green pepper, frozen Italian green beans), add them now.
- Bring the soup to a gentle bubble. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This allows the flavors to meld and ensures any vegetables you added become perfectly tender.
- To serve, you can stir the cooked rice or black beans directly into the pot to make it a hearty meal, or portion the rice or beans into individual bowls and ladle the hot soup over the top.
- Serve immediately with crusty bread on the side.
Notes
- Why No Italian Herbs? This soup is intentionally designed to have a pure, straightforward tomato and chicken flavor. Adding dried oregano or basil will significantly change its character to resemble a pasta sauce. We love it as is, but feel free to add 1 teaspoon of Italian seasoning with the tomatoes if that’s your preference!
- Ultra-Simple Version: For the most basic version of this soup, use only the chicken, both cans of tomatoes, and the seasonings. It’s delicious in its simplicity!
