CHUNKY CHICKEN SOUP WITH PASTA SHELLS

Chunky Chicken Soup with Pasta Shells image

Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

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Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 cup diced cooked chicken
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 cup uncooked small pasta shells (2 ounces)
1/4 cup shredded Parmesan cheese

Steps:

Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg