Veggie and Chicken Soup with Sacchetti

Why You’ll Love Veggie and Chicken Soup with Sacchetti Recipe

I love this recipe because it turns basic pantry staples into a hearty, flavorful soup with very little effort. The rotisserie chicken adds richness, the soy sauce deepens the broth, and the sacchetti brings a delicate, cheesy element that makes the whole bowl feel special. It reheats well, feeds a crowd, and is incredibly comforting on a cool day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 store-bought prepared rotisserie chicken, removed from bones + shredded to bite sized pieces
1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, sliced
2 garlic cloves, minced
1 teaspoon each of dried parsley and salt
1/2 tsp each of dried thyme and dried oregano
1/4 cup low sodium soy sauce
9 cups low sodium chicken broth
1 small can sweet corn, drained
1 cup frozen peas, thawed
12 oz. UNCOOKED fresh cheese sacchetti or tortellini
freshly grated Parmesan cheese (optional garnish)

Directions

1. I heat the olive oil and butter in a large Dutch oven over medium-high heat.

2. I add the onions and sauté them for about 6 minutes.

3. I add the carrots and celery and cook for another 4 minutes, until tender.

4. I stir in the garlic and thyme and cook for 30 seconds.

5. I add the remaining spices, soy sauce, and chicken broth. I bring the mixture to a boil, then cover and reduce to a gentle simmer for 10 minutes.

6. I add the sacchetti and boil according to package directions (about 5 minutes for mine), until tender.

7. I turn off the heat and stir in the corn, peas, and shredded chicken.

8. I taste the soup and adjust the seasoning as needed, then serve with freshly grated Parmesan.

Servings and Timing

This recipe makes about 8–10 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: about 40 minutes

Variations

• I swap sacchetti for tortellini, ravioli, or mini gnocchi.

• I add baby spinach or kale for extra greens.

• I stir in a splash of cream for a richer broth.

• I use leftover roasted turkey instead of chicken.

• I add a pinch of red pepper flakes for gentle heat.

Storage/Reheating

I store the soup in the refrigerator for up to 4 days. The pasta continues absorbing broth, so I sometimes cook the sacchetti separately and add it to each serving. When reheating, I warm the soup gently on the stovetop or in the microwave, adding a splash of broth or water if needed. I don’t freeze the soup with pasta in it, but the broth, veggies, and chicken freeze well without the sacchetti.

FAQs

Can I use homemade chicken instead of rotisserie?

Yes, I use any cooked shredded chicken I have on hand.

Can I use vegetable broth?

Yes, though the flavor will be lighter.

Can I add more vegetables?

Absolutely—zucchini, potatoes, or bell peppers work well.

Can I replace sacchetti with dry pasta?

Yes, I cook it directly in the soup, adding more broth as needed.

How do I keep the pasta from getting mushy?

I add it right before serving or cook it separately.

Can I make this soup dairy-free?

Yes, simply skip the Parmesan.

Can I reduce the sodium?

I use low-sodium broth and soy sauce and season to taste.

Can I make this in a slow cooker?

Yes, I add everything except the sacchetti and cook on low for 4–6 hours, then add the pasta at the end.

Can I use frozen vegetables?

Yes, frozen peas, corn, or mixed veggies work great.

What should I serve with this soup?

I love serving it with crusty bread, garlic knots, or a simple green salad.

Conclusion

I love how this veggie and chicken soup with sacchetti turns simple ingredients into a deeply comforting meal. The broth is flavorful, the pasta adds richness, and the vegetables make it hearty without being heavy. It’s easy, reliable, and always a crowd-pleaser—perfect for chilly evenings or anytime I want a warming bowl of goodness.