Low-Fat Tuscan Chicken Bowtie Soup

Print Recipe

4.89 from 9 votes

Oregano, whole wheat bowtie pasta and chicken combine in this delicious chicken soup with an Italian flair.

Prep Time10

Cook Time23

Total Time33

Course: Main Course

Cuisine: American

Keyword: chicken pasta soup, Italian chicken soup, tuscan chicken pasta soup

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
2 medium carrots, thinly sliced
2 medium celery stalks, chopped
2 teaspoons garlic, minced
1 teaspoon dried oregano
2 cans (14.5 ounces each) low-sodium chicken broth
1 cup dry whole wheat farfalle pasta
1-3/4 cups cooked lean chicken breast, shredded
2 cups fresh spinach
Grated Parmesan cheese for topping (optional)

Instructions

Over medium-high heat, heat the oil in a soup pot.
Add the onion and cook for about 5 minutes, or until onion becomes translucent.
Add the carrots, celery, garlic and oregano and cook for about 2 minutes.
Pour in the chicken broth and simmer for 5 minutes.
Add the pasta and cook for 8 minutes.
Add the chicken and spinach and cook for 2 to 3 minutes, or until the spinach wilts.
Divide evenly among 4 bowls and serve with grated Parmesan cheese, if using.

Notes

Serving size: About 1-1/2 cups

WW Points: 2

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4 PointsPlus (Old plan)

Try upping the Italian flair of this hearty soup by adding 2 tablespoons of sweet vermouth between the onions and carrots. The alcohol will burn off while cooking and you'll be left with a slightly richer, sweeter soup.

This is a great recipe for using up some of that leftover rotisserie chicken in the refrigerator.

If you only have uncooked chicken breasts, or tenders, thinly slice and add to the soup with the spinach—just as you would with pre-cooked chicken. You may need to adjust the cooking time for a minute or two to ensure the chicken is fully cooked before serving.

To make this soup gluten-free, simply substitute your favorite gluten-free pasta.

Nutrition