Enjoy the classic chicken cacciatore flavors in a delicious soup. This slow cooker Chicken Cacciatore Soup from Tuttorosso Tomatoes is easy to make with minimum prep that makes dinner easy after a busy day.
This is a sponsored post.
Why This Recipe Works
We are partnering again with Tuttorosso to make this delicious recipe using their quality diced tomatoes and tomato paste. Tuttorosso is a best selling Italian inspired canned tomato brand in the US.
Also, this is great to make for your family during the week because it is super easy to make. You cook it in the slow cooker making this a one pot easy hearty meal with vegetables and proteins making this a complete meal.
What Goes in This Recipe
We are using Tuttorosso diced tomatoes and tomato paste. Tuttorosso does not use artificial ingredients making these canned tomatoes a more natural healthier option when using canned products.
How to Make This Recipe
1. Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker.
2. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper to the slow cooker, turn on high and cook for 10 minutes. Reduce heat to low and cook 6 to 8 hours.
3. Remove chicken and shred.
4. Return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minute.
5. Add cheese and stir until melted. Season with salt and pepper to taste. Sprinkle with basil and serve.
Expert Tips
Double the broth and seasoning if you want more liquid in your soup.
Do not over cook the pasta to prevent the pasta from being soggy.
You can decrease the cooking time by cooking the soup on high in the slow cooker for three to four hours.
Related Recipes
Lidia have a great chicken cacciatore recipe, too.
Made This Recipe?
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Chicken Cacciatore Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 8 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 3 teaspoons dried oregano
- 6 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 28 ounce diced tomatoes
- 2 tablespoons tomato paste
- 1/2 tablespoon Italian seasoning
- 6 ounces mini pasta
- 1/2 cup grated parmesan cheese
- salt to taste
- black pepper to taste
- 1/2 cup chopped fresh basil
Instructions
- Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker.
- Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, turn on high and cook for 10minutes. Reduce heat to low and cook 6 to 8 hours.
- Remove chicken and shred.
- Return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minutes.
- Add cheese and stir until melted. Season with salt andpepper to taste. Sprinkle with basil and serve.
Notes
- More Broth: Double the broth and seasoning if you want more liquid in your soup.
- Pasta: Do not over cook the pasta to prevent the pasta from being soggy.
- Cooking Time: You can decrease the cooking time by cooking the soup on high in the slow cooker for three to four hours.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
This recipe was inspired and slightly adapted by this recipe that you can find here.
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