Harvest Vegetables and Chicken Pasta Soup (Easy Recipe)
Harvest Vegetables and Chicken Pasta Soup …
Harvest Vegetables and Chicken Pasta Soup is a comforting and hearty meal perfect for welcoming in those cool fall evenings. Sauteed veggies like onions, carrots, celery, garlic, diced potatoes, tomatoes, and cubed butternut squash are combined with seasoned chicken, farfalle pasta, and lots of fragrant fresh garden herbs. It’s so soothing and soul-warming!
This homemade chicken and vegetable soup recipe is also one of those easy meals that can be thrown together with leftover chicken and veggies or you can use shortcuts like a cooked rotisserie chicken, pre-cut butternut squash, and herbs from the produce section of the grocery store.
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What do you need to make Harvest Vegetable And Chicken Pasta Soup?
Here’s what you’ll need to pick up from the grocery store:
- Extra virgin olive oil, 2 tablespoons olive oil
- Unsalted butter, 2 tablespoon butter
- White or yellow onion, 1 large onion – diced
- Carrots, 3 large carrots – thinly sliced
- Celery, 3 ribs celery – thinly sliced
- Yukon gold potatoes, 3 medium potatoes – cut into 1/2 inch cubes
- Pre-cut butternut squash, 2 cups pre-cut butternut squash cut into cubes (found in the refrigerated produce section)
- Garlic, 5 cloves garlic – minced
- Diced tomatoes – 1 14.5 ounce can diced tomatoes
- Chicken broth, 5 14.5 ounce cans chicken broth
- Kosher salt, 2 teaspoons – or more to taste
- Black pepper, 2 teaspoons – or more to taste
- Tuscany spice blend (or Italian seasoning), 1 1/2 teaspoons – or more to taste
- Thyme, 3 sprigs fresh thyme
- Rosemary, 3 sprigs fresh rosemary
- Cooked rotisserie chicken, remove the meat from the bone
- Farfalle pasta, 1 pound pasta – (we found a fun fall colored pasta at Eataly in Dallas! It’s SO pretty!!)
Optional Additions:
- Parsnips, 1-2 parsnips – sliced
- Sweet potatoes, 1-2 sweet potatoes – peeled and cubed
Topping:
- Parmesan cheese (to top the finished soup)
- Crusty french bread or rosemary bread on the side
How do you make this easy chicken vegetable soup?
- Saute the onions, celery, carrots, potatoes, and cubed butternut squash (add parsnips and sweet potatoes here too if using) in olive oil and butter in a large dutch oven, over medium heat. Season with a few pinches of salt and pepper. Stir while cooking for about 10 to 15 minutes. Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the diced tomatoes; stir and cook for about 5 minutes.
- Add in the broth, salt, pepper, Tuscany (Italian seasoning) spice, rosemary sprigs, and thyme. Stir to combine.
- Bring the soup to a boil then reduce to a simmer over medium-low heat. Simmer for about 20 minutes or until the butternut squash, potatoes, and carrots are fork-tender.
- Remove the sprigs of rosemary and thyme. Stir in the cooked chicken and add in the pasta. Cook the pasta for the time indicated on the packaging.
- Taste test and sprinkle in additional seasonings to add more flavor as needed.
- Serve with a sprinkle of parmesan cheese over the top and crusty bread on the side for dipping.
Try a few of our other favorite soup recipes!
- Hearty Lasagna Soup
- Creamy Tomato Bisque Soup
- Coogan’s Chicken & Beef Irish Stew
- Savory Chicken Stew with Rosemary Dumplings
Harvest Vegetables and Chicken Pasta Soup
Equipment
- Dutch oven, large with lid
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 large white or yellow onion , diced
- 3 large carrots , thinly sliced
- 3 ribs celery , thinly sliced
- 3 medium Yukon gold potatoes or sweet potatoes , cut into ½ inch cubes
- 2 cups pre-cut butternut squash , pre-cut found in the produce section
- 5 cloves fresh garlic , minced
- 1 14.5-oz can diced tomatoes
- 5 14.5 oz cans chicken broth
- 2 tsp kosher salt , more to taste
- 2 tsp black pepper , more to taste
- 1½ tsp Tuscany spice blend , or Italian seasoning
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 cooked rotisserie chicken , remove the meat from the bone
- 1 lb farfalle pasta
Optional Additions
- 1-2 parsnips , sliced
- 1-2 sweet potatoes , peeled and cubed
Topping
- parmesan cheese
Instructions
- Saute the onions, celery, carrots, potatoes, and cubed butternut squash (add parsnips and sweet potatoes here too if using) in olive oil and butter in a large dutch oven, over medium heat. Season with a few pinches of salt and pepper. Stir while cooking for about 10 to 15 minutes. Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the diced tomatoes; stir and cook for about 5 minutes.
- Add in the broth, salt, pepper, Tuscany (Italian seasoning) spice, rosemary sprigs, and thyme. Stir to combine.
- Bring the soup to a boil then reduce to a simmer over medium-low heat. Simmer for about 20 minutes or until the butternut squash, potatoes, and carrots are fork-tender.
- Remove the sprigs of rosemary and thyme. Stir in the cooked chicken and add in the pasta. Cook the pasta for the time indicated on the packaging,
- Taste test and sprinkle in additional seasonings to add more flavor as needed.
- Serve with parmesan cheese and crusty bread.
Notes
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
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