Chicken Pasta e Fagioli Soup

Prep Time: 10 min
Cook Time: 1 hr
Serves: 10

This spin on the traditional Italian dish is filling, flavourful, and very affordable to make. Packed with vegetables this is a delicious, healthy choice to feed your family.


1 lb (0.5 kg) lean ground chicken
1 tbsp (15 mL) olive oil
3 carrots, diced
2 celery, diced
1 cup (250 mL) onions, diced
2 cloves garlic, minced
1 can (796 ml) crushed tomatoes
6 cups (1.5 L) low-sodium chicken broth
1/2 tsp (2.5 mL) black pepper, ground
1 tbsp (15 mL) Italian seasoning
1 can (540 ml) canned kidney beans, not rinsed
1 cup (250 mL) ditalini pasta, small tubes
1/3 cup (75 mL) Parmesan cheese, grated


1 Heat olive oil in a soup pot over medium heat. Add diced carrots, celery and onions, Sauté a few minutes until softened. Add minced garlic and ground chicken and sauté another 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
2 In a pot, stir in crushed tomatoes, chicken broth, black pepper and Italian seasoning. Cover and simmer over low heat for 30 minutes.
3 Add ditalini pasta and cook for 8 minutes or until pasta is al dente.
4 Add canned beans with liquid and parmesan cheese and turn off. Let sit 5 minutes.
5 To serve, ladle into soup bowls and sprinkle with additional parmesan cheese.