This soup gets a real boost of flavor from the fennel, garlic, pesto and fresh parsley. When you're in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, peeled and sliced (about 3/4 cup)
- 1/2 fennel bulb, cut in half and thinly sliced (about 3/4 cup)
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 carton (32 ounces) Swanson® Unsalted Chicken Broth or Chicken Broth
- 1 cup shredded cooked chicken or turkey
- 2 ounces (about 1/3 cup) ditalini (small tube shaped) pasta, cooked and drained
- 1 teaspoon basil pesto
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
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Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
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Step 1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender. Stir in the garlic and tomatoes.
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Step 2
Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season with salt and pepper. Sprinkle with the cheese.
