Chicken and Tomato Soup

Ready in: 30 Minutes
Serves: 4
Complexity: very easy


8 oz. Chicken Thighs, cooked and diced
2 Carrots, peeled and chopped
1 Small Onion, chopped
2 Garlic Cloves, minced
1 – 26 oz. Jar Marinara Sauce
4 Cups Chicken Broth
1 -15 oz. can Cannellini Beans, rinsed and drained
1⁄2 cup Acini Di Pepe Pasta
1⁄2 tsp. Sea Salt
1⁄4 tsp. Red Pepper Flakes
2 Tbsp. Olive Oil


  • Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sauté until soft, about 2 minutes.
  • Add the jar of marinara sauce, diced chicken, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes.
  • Ladle into bowls and serve.
  • Chef’s Notes:

    Acini Di Pepe are a form of pasta. Italian for “peppercorns”, they look like tiny beads. If you can’t find Acini Di Pepe pasta near you, you may substitute Orzo or any other small pasta.