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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A very flavorable soup. Ingredients:
1 teaspoon olive oil |
1 small onion, finely chopped |
1/2 cup chopped celery |
3 cloves garlic, minced |
1 lb ground chicken |
2 (14 1/2 ounce) cans reduced-sodium stewed tomatoes, undrained |
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
1 (8 ounce) can no-salt-added tomato sauce |
1 (4 ounce) jar chopped of sliced pimientos, drained |
1/2 teaspoon italian seasoning |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 cup uncooked rotini pasta |
Directions:
1. Coat a large pot with Pam and add olive oil.
2. Heat over medium heat until the oil is hot.
3. Add the onion, celery and garlic and cook until tender, around 4-5 minutes.
4. Add the chicken and cook, breaking up with a spoon until the chicken is no longer pink.
5. Pour off any fat.
6. Stir in the stewed tomatoes, broth, tomato sauce, pimento, Italian seasoning, basil, oregano, salt and pepper.
7. Bring to a boil over medium heat.
8. Add the pasta and return to a boil.
9. Reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.
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