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Chicken Soup Italiano*

Prep Time: 40 minutes

1 Tbsp olive or vegetable oil
1/2 medium red or green bell pepper, chopped
1 small onion, chopped
1 small zucchini, coarsely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 cup water
1 tsp dried Italian seasoning
1/8 tsp pepper
2 (14.5-oz) cans chicken broth
2 1/4 oz. (1/2 cup) uncooked ditalini pasta (elbow or small shells can be substituted)
1 oz (1/4 cup) shredded fresh Parmesan cheese

Heat oil in large saucepan over medium-high heat until hot. Add bell pepper, onion, zucchini and garlic; cook and stir 3 minutes or until vegetables are crisp-tender.

Add all remaining ingredients except ditalini and cheese. Bring to a boil. Add ditalini; cook 12-15 minutes or until ditalini is tender, stirring occasionally. Sprinkle each serving with cheese.

Makes 4 1.5 cup servings

290 calories, 12 g fat

Pillsbury Soups & Stews recipe booklet