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Export 11 ingredients for grocery delivery
Step 1
Heat the olive oil over medium heat in a 5 1/2 quart Dutch oven or large pot. Add the carrot, celery, and onion and saute until the onion is translucent about 5 minutes. Please note that the carrots and celery will continue to cook in the broth.
Step 2
Stir in the garlic and Italian seasoning; cook until fragrant, about 3 minutes.
Step 3
Add the chicken breast with veggies, and then pour the chicken broth and tomato sauce into the pot. Give the soup ingredients a couple of stirs.
Step 4
Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes or until the chicken is cooked. Carefully remove the chicken and set it aside until it's cool enough to handle, about 3-5 minutes.
Step 5
Shred or chop the chicken into small bite-sized pieces.
Step 6
Add the chicken back into the soup and cook for another 20 minutes or until the vegetables are soft—taste for salt and pepper.
Step 7
Prepare the pasta separately according to the package instructions.
Step 8
Place about 1/4 cup of the cooked pasta into a bowl and then ladle the soup over the top. Grate fresh parmesan cheese over the top.
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