24 Cozy Italian Chicken Soup For Comfort On Chilly Nights

You want a bowl that warms you from the inside out — something fragrant, savory, and simple to make on a chilly night. These 24 cozy Italian chicken soup recipes give you exactly that: brothy comfort, bright citrus finishes, hearty beans and pastas, and slow-simmered richness so you can pick a mood and stick to it.

You'll find classic broths and modern twists, from lemony Tuscan bowls to slow-cooker versions that lunchboxes will love. I often simmer mine in a heavy Dutch oven for even heat and finish silky soups with an immersion blender when I want a creamy texture without cream. Each recipe lists precise timings, temperatures, and practical tips so your soup doesn't get watery, bland, or overcooked.

Pin the ones you love, try the quick weeknight bowls, and save the slow-simmered recipes for when you can linger over a pot. Ready? Let's get cozy with Italian chicken soup in 24 delicious ways.

1. Classic Italian Chicken Soup with Parmesan and Orzo

This is the go-to, homestyle Italian chicken soup: clear golden broth, bite-sized orzo, and lots of parmesan. The flavors are clean and comforting with a hint of lemon and black pepper. It’s perfect for weeknights and anyone who loves simple Italian flavors. The broth smells herbaceous and savory; the orzo gives a pleasant al dente bite.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 2 cups cooked, shredded rotisserie chicken
• 3/4 cup orzo pasta
• 1 bay leaf
• 1 teaspoon dried thyme
• Zest and juice of 1 lemon
• 3/4 cup grated Parmigiano-Reggiano, plus extra for serving
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a 6-quart Dutch oven over medium heat.
2. Add onion, carrot, and celery; sauté 6–8 minutes until softened and slightly golden.
3. Stir in garlic and cook 30 seconds until fragrant.
4. Pour in chicken broth, add bay leaf and thyme, and bring to a gentle simmer.
5. Add the shredded chicken and simmer 8 minutes to meld flavors.
6. Stir in orzo and cook 8–10 minutes until al dente (watch so it doesn’t overcook and get gummy).
7. Remove bay leaf; stir in lemon zest, lemon juice, and Parmigiano-Reggiano.
8. Taste and season with salt and pepper; finish with chopped parsley.
9. Serve hot and sprinkle extra cheese per bowl.

How to Serve It

Serve in warmed bowls with extra Parmigiano-Reggiano and a drizzle of olive oil. Garnish with cracked black pepper and lemon wedges. Pair with toasted country bread or garlic crostini — I like serving on a wooden board with a cheese grater nearby. Store leftovers in airtight containers in the fridge for up to 3 days; reheat gently on low so the orzo doesn’t absorb all the broth.

2. Tuscan Lemon Chicken Soup with Kale and White Beans

Bright lemon and hearty cannellini beans make this Tuscan-style bowl irresistibly fresh yet comforting. Kale adds color and texture while white beans lend silky body. The soup smells citrusy with a savory depth from chicken and herbs — great for folks who love a lighter, nutrient-rich bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 8 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chopped Tuscan kale, ribs removed
• 1 bay leaf
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• 1/2 cup grated Pecorino Romano
• Salt and black pepper to taste

Instructions

1. Heat oil in a large pot over medium heat; sauté onion, carrots, and celery 6–7 minutes.
2. Add garlic and cook 30 seconds.
3. Add broth, bay leaf, and oregano; bring to simmer.
4. Stir in beans and shredded chicken; simmer 8 minutes.
5. Add kale and simmer 4–5 minutes until wilted but still bright.
6. Remove bay leaf; stir in lemon zest, lemon juice, and Pecorino Romano.
7. Adjust seasoning with salt and pepper; serve immediately.

How to Serve It

Ladle into bowls and finish with extra Pecorino and lemon wedges. Serve with crusty whole-grain bread or glass meal prep containers for leftover lunches. This soup reheats well; add a splash of broth when reheating to loosen it up.

3. Italian Chicken Soup with Tortellini and Spinach

Cheese tortellini turns this into a comforting one-pot dinner with pillowy pasta and leafy greens. The cheese pockets melt into the broth for a creamy mouthfeel without added cream. This is a family-friendly option that tastes like a hug in a bowl.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 1 package (9 oz) refrigerated cheese tortellini
• 4 cups baby spinach
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium heat; sauté onion, carrot, and celery 6–8 minutes.
2. Add garlic and cook 30 seconds.
3. Pour in chicken broth and bring to a simmer.
4. Add tortellini and cook 3–5 minutes per package directions until al dente.
5. Stir in shredded chicken and spinach; cook until spinach wilts.
6. Add dried basil, red pepper flakes if using, and Parmigiano-Reggiano.
7. Taste and season with salt and pepper; serve hot.

How to Serve It

Serve immediately so tortellini stays tender. Top with extra Parmigiano and a drizzle of olive oil. Use pasta tongs to portion without breaking the cheese pockets. Store in airtight containers for up to 2 days; occasional stirring while reheating prevents the pasta from sticking.

4. Italian Wedding–Style Chicken Soup with Mini Meatballs

This Italian wedding-style twist swaps beef meatballs for light chicken meatballs and tender acini di pepe. The mini meatballs are tender and subtly herbed, making this soup feel celebratory yet homey — perfect for dinner parties or soothing sick days.

Ingredients

• 1 lb ground chicken
• 1/4 cup fine breadcrumbs
• 1 egg, beaten
• 2 tablespoons grated Parmigiano-Reggiano
• 1 tablespoon chopped parsley
• 1/2 teaspoon garlic powder
• Salt and pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 8 cups chicken broth
• 1/2 cup acini di pepe or orzo
• 3 cups baby spinach
• 1 teaspoon dried oregano

Instructions

1. Combine ground chicken, breadcrumbs, egg, Parmigiano, parsley, garlic powder, salt, and pepper. Mix and form into 1-inch meatballs.
2. Heat oil in a large pot; brown meatballs in batches 2 minutes per side—don’t worry about cooking through.
3. Remove meatballs, sauté onion and carrots until soft.
4. Add broth and bring to a simmer. Return meatballs to pot.
5. Add acini di pepe and cook until pasta is al dente, about 6–8 minutes.
6. Stir in spinach and oregano; simmer 2 minutes until wilted.
7. Adjust seasoning and serve.

How to Serve It

Top with extra Parmigiano and chopped parsley. Serve with breadsticks or a light salad. Use a non-stick skillet if browning meatballs separately. Store in airtight containers for up to 3 days; the pasta can soak up broth so keep some extra broth handy when reheating.

5. Creamy Parmesan Chicken and Orzo Soup (No Cream)

This version gets a silky, creamy texture without cream by whisking in Parmigiano and a touch of warm starchy orzo water. It’s indulgent yet bright, perfect when you want richness but not heavy dairy.

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 1/4 cup orzo
• 2 cups shredded cooked chicken
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 2 tablespoons chopped chives

Instructions

1. Melt butter in a large pot over medium heat. Sauté onion, carrot, and celery 6–7 minutes.
2. Add garlic and cook 30 seconds.
3. Pour in broth and bring to a simmer.
4. Add orzo and cook until al dente, 8–10 minutes.
5. Stir in shredded chicken and simmer 3 minutes to heat through.
6. Off heat, whisk in Parmigiano-Reggiano and lemon juice until slightly thickened.
7. Season with salt and pepper; garnish with chives.

How to Serve It

Serve with extra parmesan and a sprinkle of fresh chives. Try toasted focaccia on the side. Store leftovers in glass meal prep containers; add a splash of broth when reheating to regain creamy consistency.

6. Chicken Minestrone-Style with Italian Herbs

A veggie-forward minestrone gets a protein boost with shredded chicken. Loaded with seasonal vegetables, beans, and short pasta, this is hearty and wholesome. The herbal aroma is inviting; textures range from tender beans to al dente pasta.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 can (15 oz) cannellini beans, drained
• 1 cup small tubular pasta (ditalini)
• 2 cups shredded cooked chicken
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat oil in a pot and sauté onion, carrots, and celery until softened, about 6–8 minutes.
2. Add zucchini, green beans, and garlic; cook 3 minutes.
3. Add broth, rosemary, and basil; bring to simmer.
4. Stir in beans and pasta; cook until pasta is al dente.
5. Add shredded chicken and parsley; simmer 2–3 minutes.
6. Season to taste and serve.

How to Serve It

Serve with a grating of Parmigiano and a drizzle of olive oil. Store in airtight containers up to 3 days; the pasta will soak up broth so store pasta separately for best texture. A ladle set helps serve without spills.

7. Pesto Chicken Soup with Lemon and Farfalle

Bright basil pesto lifts a simple chicken soup into vibrant territory. The farfalle pasta adds playful texture and the lemon keeps it refreshing. This is a great way to use store-bought or homemade pesto.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup farfalle pasta
• 1/3 cup pesto (store-bought or homemade)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Sauté onion in oil until translucent, 5 minutes.
2. Add garlic and cook 30 seconds.
3. Add broth and bring to a simmer.
4. Add farfalle and cook until al dente.
5. Stir in shredded chicken, pesto, lemon zest, and lemon juice.
6. Heat through, season with salt and pepper, and garnish with basil.

How to Serve It

Serve with extra pesto on the side and a lemon wedge. Pair with a green salad. Leftovers keep 2–3 days in airtight containers; reheat gently so pesto flavor stays bright.

8. Slow-Cooker Italian Chicken Soup with Vegetables

Set it and forget it — this slow-cooker version lets flavors develop over hours. It's ideal for busy days or when you want a hands-off dinner. The slow cook gives a rich, melded broth and tender vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken thighs
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta or 1 cup diced potatoes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Sear chicken thighs in a skillet 2 minutes per side (optional) and transfer to slow cooker.
2. Add remaining ingredients except pasta/potatoes and parsley.
3. Cook on low 6–7 hours or high 3–4 hours.
4. Remove chicken, shred with forks, and return to pot.
5. If using pasta, add in last 20–30 minutes; if potatoes, add 45–60 minutes before serving.
6. Stir in parsley, adjust seasoning, and serve.

How to Serve It

Serve with crusty bread and a sprinkle of Parmigiano. I recommend a slow cooker with a removable insert for easy cleanup. Store leftovers up to 4 days; the slow-cooked broth tastes even better the next day.

9. Instant Pot Italian Chicken and Orzo Soup

Pressure-cooker magic: this Instant Pot recipe gives deep flavor in under an hour. It’s great when you want a rich, developed broth without all-day simmering.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 chicken breasts, boneless skinless
• 3/4 cup orzo
• 1 bay leaf
• Zest of 1 lemon
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set Instant Pot to sauté; heat oil and sauté onions, carrots, and celery 5 minutes.
2. Add garlic and cook 30 seconds.
3. Add broth, chicken breasts, and bay leaf.
4. Seal and cook on high pressure for 10 minutes. Let natural release 5 minutes, then quick release.
5. Remove chicken, shred with forks, and return to pot.
6. Set to sauté and add orzo; cook 6–8 minutes until al dente.
7. Stir in lemon zest and Parmigiano, season, and garnish.

How to Serve It

Serve hot with extra cheese and lemon. Use an Instant Pot for quick, consistent results. Store in airtight containers for 3 days; orzo will thicken, so add a splash of broth when reheating.

10. Zuppa Toscana–Style Chicken Soup with Potatoes and Kale

Inspired by restaurant Zuppa Toscana but lighter: tender potatoes and kale with chicken and a whisper of creaminess from blended potatoes. It's comfort with a peppery finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 4 medium russet potatoes, peeled and diced small
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 3 cups chopped kale
• 1/2 cup half-and-half (optional)
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Instructions

1. Sauté onion in oil until soft, 6 minutes.
2. Add garlic and potatoes; stir 2 minutes.
3. Pour in broth and simmer 12–15 minutes until potatoes are tender.
4. Remove 1 cup of potatoes and mash until smooth; return to pot to thicken broth.
5. Add shredded chicken and kale; simmer 3–5 minutes until kale wilts.
6. Stir in half-and-half if using and red pepper flakes; season to taste.

How to Serve It

Serve with crusty Italian bread or focaccia. Store leftovers in airtight containers up to 3 days; reheat gently to keep kale vibrant.

11. Lemon-Garlic Italian Chicken Soup with Orzo and Herbs

Lemon and garlic create a bright, restorative soup with fragrant herbs. The orzo adds comfort while herbs keep it fresh. Great when you want something both refreshing and nourishing.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 cup orzo
• 2 cups shredded cooked chicken
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic and cook 30 seconds.
3. Add broth and bring to a simmer; add orzo and cook until al dente.
4. Stir in shredded chicken, lemon zest, juice, thyme, and dill.
5. Season and serve.

How to Serve It

Top with extra dill and lemon wedges. Pair with a green salad and chilled white wine. Store refrigerated in airtight containers for up to 3 days.

12. Italian Chicken Soup with Cannellini and Rosemary

Cannellini beans and rosemary give an earthy, comforting base. This soup has depth from simmered beans and a fragrant pine note from rosemary — ideal for cooler evenings when you want something rustic.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 2 cups shredded cooked chicken
• 2 sprigs fresh rosemary
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Heat oil and sauté onion, carrots, and celery until soft.
2. Add garlic and cook briefly.
3. Pour in broth and add rosemary and sage; simmer 10 minutes.
4. Stir in beans and gently mash a few with a spoon to thicken broth.
5. Add shredded chicken and simmer 5 minutes.
6. Season and stir in parsley.

How to Serve It

Finish with a drizzle of extra-virgin olive oil and serve with crusty bread. A wooden spoon is handy for mashing beans to create body. Store up to 4 days; flavors deepen over time.

13. Italian Chicken Soup (Hearty Rustic Broth with Vegetables)

A hearty, rustic version of Italian chicken soup that focuses on chunky vegetables and a deeply flavored broth. Slow-simmered vegetables and chicken create a cozy bowl that’s fitting for family dinners or weekend cooking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, cut into chunks
• 3 celery stalks, chopped
• 2 potatoes, peeled and diced
• 3 garlic cloves, minced
• 10 cups low-sodium chicken stock
• 3 cups shredded cooked chicken
• 2 bay leaves
• 1/2 cup chopped fresh flat-leaf parsley
• Salt and pepper to taste
• Grated Parmigiano-Reggiano for serving

Instructions

1. Heat oil in a large pot and sauté onion until translucent.
2. Add carrots, celery, potatoes, and garlic; sauté 5 minutes.
3. Add chicken stock and bay leaves; bring to a simmer.
4. Cook 20–25 minutes until vegetables are tender.
5. Stir in shredded chicken and parsley; heat through.
6. Remove bay leaves, season, and serve with Parmigiano.

How to Serve It

Serve in deep bowls topped with Parmigiano and parsley. This keeps well in the fridge for up to 4 days; the potatoes thicken the broth, so add a splash of water or stock when reheating. Use a strainer ladle to serve chunky portions easily.

14. Sicilian-Style Tomato and Chicken Soup with Capers and Olives

This Sicilian-inspired take brings briny capers and olives to tomato-based broth for bold, savory flavors. The result is tangy, salty, and aromatic — ideal when you want a stronger profile than classic broths.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 2 cups shredded chicken
• 1/3 cup green olives, sliced
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Sauté onion until soft, add garlic and cook 30 seconds.
2. Add crushed tomatoes and simmer 5 minutes.
3. Pour in chicken broth and bring to simmer.
4. Add chicken, olives, capers, and oregano; simmer 10 minutes.
5. Stir in lemon zest, season, and serve.

How to Serve It

Serve with toasted focaccia and a sprinkle of parsley. Store in an airtight container up to 3 days. A small cutting board helps prep olives and parsley quickly.

15. Chicken and Polenta Italian Soup (Comfort Spoonbread-Style)

This thicker soup uses polenta to add creaminess and body, making it spoonable and deeply comforting. It’s a great way to get cozy without heavy cream.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup cornmeal/polenta
• 2 cups shredded cooked chicken
• 1/2 cup grated Parmigiano-Reggiano
• Salt and black pepper
• Chopped chives for garnish

Instructions

1. Sauté onion and garlic in oil until soft.
2. Add broth and water and bring to a simmer.
3. Slowly whisk in polenta and cook on low for 10–12 minutes until thick and creamy.
4. Stir in shredded chicken and Parmigiano; heat through.
5. Season with salt and pepper and serve topped with chives.

How to Serve It

Serve in shallow bowls with extra cheese and a drizzle of olive oil. Polenta thickens as it cools; store in airtight containers and reheat with a splash of broth. A whisk helps prevent lumps when cooking polenta.

16. Chicken and Farro Italian Soup with Lemon and Thyme

Farro brings nutty chewiness and whole-grain heartiness to this Italian-style chicken soup. It’s satisfying and has a pleasant toothsome texture that pairs well with lemon and thyme.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup cooked farro
• 2 cups shredded chicken
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Sauté onion, carrots, and celery in oil until softened.
2. Add garlic and cook briefly.
3. Add broth and bring to a simmer.
4. Stir in cooked farro and chicken; simmer 5 minutes to heat.
5. Add thyme, lemon zest, and juice; season and serve.

How to Serve It

Finish with chopped parsley and a lemon wedge. Farro keeps texture better than quick-cooking pasta, so leftovers reheat well. Store in glass meal prep containers for easy reheating.

17. Chicken and Gnocchi Italian Soup

Soft gnocchi add pillowy comfort to a simple Italian chicken soup. The gnocchi soak up the broth just enough to be tender and cozy, making this a favorite for anyone craving pillowy bites.

Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 package (16 oz) refrigerated gnocchi
• 2 cups shredded chicken
• 2 cups baby spinach
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper to taste

Instructions

1. Sauté onion in butter until soft.
2. Add garlic and cook 30 seconds.
3. Add broth and bring to a simmer.
4. Add gnocchi and cook according to package, usually 2–3 minutes until they float.
5. Stir in shredded chicken and spinach; cook until wilted.
6. Add Parmigiano, season, and serve.

How to Serve It

Serve with extra cheese and a grind of black pepper. Use a slotted spoon to serve gnocchi gently. Keep leftovers up to 2 days; gnocchi will soften over time.

18. Rustic Chicken Ribollita-Style Soup with Kale and Beans

Inspired by ribollita, this soup layers beans, kale, and chunks of day-old bread for a thick, spoonable texture. It’s satisfying and makes good use of stale bread — very homey and filling.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cans (15 oz) cannellini beans, drained
• 3 cups chopped kale
• 2 cups shredded chicken
• 2 cups cubed day-old rustic bread
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Sauté onion, carrot, and celery until softened.
2. Add garlic and cook briefly.
3. Add broth, beans, and rosemary; simmer 10 minutes.
4. Stir in kale and shredded chicken; simmer 5 minutes.
5. Add cubed bread to soak up broth and thicken; simmer 3–5 minutes.
6. Season and serve with oil drizzle.

How to Serve It

Serve in wide bowls with an extra drizzle of olive oil and grated cheese. This reheats well and thickens; add a splash of broth when reheating. Store in airtight containers up to 3 days.

19. Tomato-Basil Chicken Soup with Small Shell Pasta

Tomato and basil are a classic Italian pairing; adding chicken and small shell pasta makes this bright and satisfying. It’s great when you want a lighter tomato-based bowl.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 1 cup small shell pasta
• 2 cups shredded chicken
• 1/4 cup fresh basil, thinly sliced
• Salt and pepper to taste
• Grated Romano or Parmigiano for serving

Instructions

1. Sauté onion in oil until translucent.
2. Add garlic and cook 30 seconds.
3. Add crushed tomatoes and broth; bring to simmer.
4. Add pasta and cook until al dente.
5. Stir in chicken and basil; heat through.
6. Season and serve with grated cheese.

How to Serve It

Serve with torn basil leaves and grated cheese. Store separately if you want to keep pasta from getting too soft. A microplane grater is handy for fresh cheese.

20. Italian Chicken Soup with White Beans and Rosemary Slow-Simmered

This slow-simmered recipe highlights the creamy texture of white beans and the fragrant hint of rosemary for a soothing, rustic flavor. It's great for leftovers that taste better the next day.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz) cannellini beans, drained
• 8 cups chicken broth
• 2 cups shredded chicken
• 2 sprigs fresh rosemary
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Sauté onion, carrots, and celery in oil until soft.
2. Add beans and lightly mash some to thicken broth.
3. Add broth and rosemary; simmer 20 minutes.
4. Stir in shredded chicken and sage; heat through.
5. Remove rosemary, season, and garnish with parsley.

How to Serve It

Drizzle with extra-virgin olive oil and serve with a side of grilled bread. Store in airtight containers up to 4 days; reheat gently and add broth as needed.

21. Italian Chicken Soup (Low-Carb Keto-Friendly Broth with Zoodles)

This low-carb take keeps Italian flavors and skips pasta for zucchini noodles. It’s satisfying, light, and fits keto or low-carb preferences while staying cozy on chilly nights.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups shredded cooked chicken
• 3 medium zucchini, spiralized into zoodles
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and cook 30 seconds.
3. Add broth and bring to a simmer.
4. Stir in shredded chicken and oregano; heat through.
5. Add zoodles and simmer 1–2 minutes until just tender.
6. Stir in lemon and parsley; season and serve.

How to Serve It

Serve immediately so zoodles don’t become soggy. Use a spiralizer to make fresh zoodles quickly. Store leftover components separately: broth up to 3 days, zoodles for 1 day.

22. Chicken, Escarole, and White Bean Italian Soup

Escarole brings a mild bitter note that pairs beautifully with beans and chicken for a classic Italian flavor balance. This soup has texture and a gently bright finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 1 can (15 oz) cannellini beans, drained
• 3 cups chopped escarole
• 2 cups shredded chicken
• 1 teaspoon dried thyme
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Sauté onion in oil until soft.
2. Add garlic and cook briefly.
3. Add broth, beans, and thyme; simmer 10 minutes.
4. Stir in escarole and chicken; cook until escarole wilts.
5. Add lemon, season, and serve.

How to Serve It

Serve with grated cheese and lemon wedges. Store in airtight containers for up to 3 days.

23. Creamy Chicken and Mushroom Italian Soup with Marsala

Earthy mushrooms and a splash of Marsala wine give this soup a savory depth. Creaminess comes from a small addition of cream to round out the broth — indulgent without being heavy.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/4 cup Marsala wine (optional)
• 6 cups chicken broth
• 2 cups shredded chicken
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Melt butter in a skillet; sauté onion and garlic until soft.
2. Add mushrooms and cook until browned, about 6–8 minutes.
3. Deglaze with Marsala and reduce by half.
4. Transfer to pot, add broth and thyme; simmer 10 minutes.
5. Stir in shredded chicken and cream; heat through but don’t boil.
6. Season and garnish with parsley.

How to Serve It

Serve with crusty bread or garlic toast. Use a non-stick skillet to brown mushrooms evenly. Store in airtight containers up to 3 days; reheat gently.

24. Hearty Italian Chicken Minestrone with Pesto Finish

A full-bodied minestrone with shredded chicken and a spoonful of pesto at the end for a bright finish. Vegetables, beans, and pasta make this a meal in itself — cozy and colorful.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 can (15 oz) cannellini beans, drained
• 1 cup small pasta (ditalini)
• 2 cups shredded chicken
• 1/3 cup pesto
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sauté onion, carrots, and celery until softened.
2. Add zucchini, green beans, and garlic; cook 3 minutes.
3. Add broth and bring to simmer.
4. Stir in beans and pasta; cook until pasta is al dente.
5. Add shredded chicken and heat through.
6. Remove from heat and stir in pesto for a bright finish.
7. Garnish and serve.

How to Serve It

Top each bowl with a spoonful of pesto and fresh basil. Store leftovers in airtight containers for up to 3 days; pesto can be added fresh when reheating.

You now have a wide range of Italian chicken soup choices: brothy classics, lemony Tuscan bowls, hearty bean-simmered pots, and quick Instant Pot comforts. Try a few this week, pin the ones you love, and share favorites with friends and family — which flavor profile are you most excited to try first, bright citrus or slow-simmered depth? If you want one tool that helps across many of these recipes, a reliable digital instant-read thermometer is great for checking chicken doneness and taking the guesswork out of reheating. Happy cooking and keep a pot simmering for those chilly nights.