Italian Chicken Soup

What you need:

    • 1 box ditalini
    • 1 tbsp. olive oil
    • 2 cups shredded, cooked chicken
    • 8 cups chicken broth
    • 1 medium onion, diced
    • 2 green bell peppers, diced
    • 2 celery ribs, diced
    • 2 fresh jalapenos, diced
    • 1 tbsp. olive oil
    • 1 (28 oz.) can whole tomatoes (or diced to eliminate the step of cutting them)
    • 2 cups heavy cream
    • 1/3 cup olive oil
    • 4 tbsp. fresh oregano, chopped
    • Salt and pepper
    • Parmesan, for serving

Directions:

    1. Cook ditalini al dente and rinse with cold water to stop the cooking. Toss with 1 tbsp. olive oil and set aside.
    2. Heat 1/3 cup olive oil over medium high heat and add oregano. Cook for one minute.
    3. Add onion, green bells, celery, jalapenos, and 1 tbsp. olive oil. Salt and pepper, to taste. Saute for 10 minutes.
    4. Add broth, chicken, tomatoes, heavy cream, and more salt and pepper. Cook for 5 to 10 minutes.
    5. Serve soup over pasta, topped with Parmesan.

Recipe from The Pioneer Woman