Chicken pasta soup with vegetables

Deliciously spicy, creamy and easy to whip up, it's also great for those days when you don't have much time to cook. Don't be intimidated by the ingredient list - most of it is spices, which are the basis for creating a dish that tastes extra delicious.

Also try: get many more soup recipes here >>.

Working time 30 minutes.

Number of people: 4.

Chicken pasta soup with vegetables

30 min.

30 min.

4 pers.

while I'm cooking

1 onion, finely chopped

3 cloves garlic, finely chopped

2 stalks celery, finely chopped

1 squash, groftrevet

30 g sun-dried tomatoes in oil, finely chopped

400 g chicken fillet, diced

½ teaspoon dried rosemary

½ teaspoon fennel seeds

2 teaspoons dried oregano

1 tsp smoked paprika

50 g concentrated tomato paste

3 dl chicken stock

4 dl vegetable broth

400 g canned chopped tomatoes

300 g pasta loops

1 dl whipping cream

1 broccoli, in small florets

1 tablespoon olive oil, for frying

salt and freshly ground pepper

For serving

75 g parmesan

1 handful fresh oregano

Place the onion, garlic and celery in a pan with olive oil and sauté over medium heat until soft. Add the squash, sun-dried tomatoes and chicken and brown the meat, stirring over high heat.

Add spices, tomato paste, chicken stock, vegetable broth and chopped tomatoes. Bring to the boil and add the pasta and cook the soup for 10-15 minutes, until the pasta is just barely tender.

Add the broccoli florets and whipping cream and season well with salt and pepper, bring to the boil again and then immediately remove from the heat.

Serve in deep plates with freshly grated Parmesan and a sprinkle of herbs.