Italian Chicken Soup

This is a chicken noodle soup based on a soup we had at an Italian restaurant. It is a little spicy, but you can easily control that by changing up the amounts of the two peppers. Ditalini is a short tubular pasta. If you can’t find it, you can substitute any other short cut pasta. Like most soups, this one is better the second day!

Ingredients:
1 rotisserie chicken, meat removed and shredded
3 tablespoons olive oil
1 large onion, diced
3 celery ribs, diced
3 carrots, diced
Salt
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon basil
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
1 potato, cubed
4-6 cups chicken broth
1 cup ditalini pasta

Directions:
1. Heat olive oil in a large Dutch oven over medium heat and saute onion, celery, and carrots for 5 minutes or until soft. Add salt to veggies while cooking.

2. Add garlic and saute for 1 minuet, or until fragrant. Add black pepper, crushed red pepper, oregano, thyme, basil, and tomato paste and stir.

3. Add diced tomatoes, stirring to deglaze pot. Add potatoes, chicken broth, and shredded chicken and bring to boil. Reduce heat to low and simmer for 30 minutes.

4. In a medium saucepan, bring water to boil and add ditalini pasta, cooking until just tender. Drain pasta and stir into soup. Serve.