Becky Luigart-Stayner; Cindy Barr
6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.

How to Make It

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Ratings & Reviews

Bambi149's Review

January 15, 2014

latimerl's Review

September 16, 2013
Really loved this dish! Would definitely make this again. I modified the recipe. For the chicken, I used cooked chicken. Also did not have the pasta noted but used orzo. In addition used my own chicken stock and a jar of spaghetti sause. Came out great. The addition of the cheese made it especially good. A good easy meal.

KellyHenline's Review

May 21, 2013

stephaniehassan's Review

February 09, 2013
This is a good recipe. I don't like celery that much, so next time I might leave it out. I use shells instead of the pasta suggested (I couldn't find it). Very good!

Jazzy1's Review

February 05, 2013
This soup is awesome. It has a lot of flavor I followed the recipe exactly. I find that it did not need any changes. I will definitely make again. I did make the pasta separately.

Dab602's Review

January 06, 2013

Maryt54's Review

October 08, 2012
This a great recipe. I always double the recipe. I don't change a thing but we do use more cheese. Don't forget the crusty bread!

kellholl's Review

February 01, 2011
this is a family favorite. I made it shortly after it was printed in the October 2007 issue, and my entire family requests it multiple times throughout the winter. I make a huge batch of the basic marinara and freeze 6 cup portions so I can churn out double batches of the soup whenever they ask!

Namaste's Review

October 16, 2010
When this recipe came out in 2007, not many decent jarred marinaras were on the market; so much has changed. I used a jarred marinara this time around -- Mario Batali's -- and it was fantastic and quick. Any marinara with tomatoes listed as the 1st ingredient and no corn syrup in the list would do. I made it vegetarian by omitting the chicken and adding a whole can of cannellini beans in place of the garbanzos -- loved it. A true keeper.

CookingLady's Review

March 29, 2010
My whole family loves this recipe and my finicky 5-year old asked me to make it "every night"! I doubled the chickpeas to make the recipe go a little further.