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Italian chicken soup with roasted squash and short pasta — cozy weeknight fall bowl Pinterest recipe pin

Italian Chicken and Autumn Veggie Soup

A hearty stovetop soup that pairs roasted autumn vegetables with tender shredded chicken, short pasta, and bright herbs for a balanced, bowl-ready fall dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skin-on chicken thighs patted dry
  • 2 tablespoons olive oil divided
  • 4 cups butternut squash peeled and diced (about 1 small squash)
  • 2 cups carrots sliced into 1/4-inch rounds
  • 1 medium yellow onion coarsely chopped
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 14.5-ounce can diced tomatoes with juices
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup small pasta ditalini, small shells, or orzo
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice about 1/2 lemon
Optional additions
  • 1 15-ounce can cannellini beans, drained and rinsed (optional)
  • 1/2 teaspoon crushed red pepper optional for heat

Equipment

  • 1 Rimmed sheet pan
  • 1 6-quart Dutch oven or large soup pot
  • 1 Chef's knife and cutting board
  • 1 Ladle

Method
 

Roast the vegetables
  1. Preheat oven to 425°F and toss butternut squash, carrots, and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread on a rimmed sheet pan and roast 20 to 25 minutes, stirring once, until edges brown and vegetables are fork-tender.
Sear the chicken
  1. Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium-high heat; season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper and sear skin-side down 4 to 5 minutes until golden, flip and brown 2 more minutes, then remove to a plate.
Build the soup
  1. Reduce heat to medium, sauté 2 minced garlic cloves and 1 diced carrot in the pot 1 to 2 minutes, stir in 1 tablespoon tomato paste and cook 30 seconds, then add diced tomatoes, 6 cups chicken broth, 1 teaspoon dried oregano, 1 bay leaf, and the roasted vegetables; nestle seared chicken into the pot and bring to a gentle simmer.
  2. Cover and simmer 18 to 22 minutes until chicken registers 165°F and is tender.
Finish and serve
  1. Remove chicken, discard skin and shred meat with two forks. Add 1 cup small pasta to the simmering broth and cook 6 to 8 minutes until al dente. Return shredded chicken to the pot for the final 2 minutes to warm through. Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice, adjust seasoning, and discard the bay leaf before serving.

Notes

Roast vegetables for concentrated flavor and firmer texture; add pasta late to prevent mushiness or omit for a lighter soup. Use low-sodium broth to control salt and finish with lemon to brighten the bowl. Freeze without pasta for best texture; refrigerate up to 4 days.