Chicken Spezzatino-Italian Chicken Soup
This broth based soup can be mild or spicy depending on your preference. It is amazing on a cold day with a piece of crusty bread. The whole recipe starts with a store bought rotisserie chicken, it doesn't get any easier than that!
1 store bought rotisserie chicken, meat removed and shredded. Put bones in another sauce pan cover with 2-3 cups water and simmer to get all the flavor out while cooking the rest of the soup.
1 pound mild or spicy Italian sausage.
2 cans fire roasted tomatoes
1 can drained/rinsed cannellini beans
1 onion, 2 carrots, 2 stalks celery, diced
1/2 cup acini de peppe pasta
1 large can College Inn Chicken broth
1 tablespoon oregano, 1/ 4 cup chopped flat leaf parsley, 1 tablespoon tomato paste. Pinch of crushed red pepper, black pepper, salt if needed.
In large dutch oven brown sausage and remove from pan. Saute, onions, carrots and celery 10 minutes in drippings from sausage. Add sausage back to pan with onions, celery and carrots. Add tomatoes, beans, broth, water from chicken bones, oregano, tomato paste, red pepper, and acini de peppe pasta. Bring to simmer, let pasta cook 10-15 minutes. Add shredded chicken and flat leaf parsley.