Luther's Italian Chicken Soup
1 teaspoon olive oil
1 small onion, finely chopped
½ cup chopped celery
3 garlic cloves, minced
1 pound ground chicken
Two 14.5 ounce cans no-salt-added stewed tomatoes, undrained
One 14.5 ounce can reduced-sodium fat-free chicken broth
One 8 ounce can no-salt-added tomato sauce
One 4 ounce jar chopped or sliced pimientos, drained
½ teaspoon dried Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup uncooked rotini pasta
A dash of Hot Flash Hot Sauce, to taste
Coat a large soup pot with fat-free cooking spray and add olive oil. Heat oven medium heat until the oil is hot. Add the onion, celery, and garlic. Cook, stirring frequently, until the vegetables are just tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a spoon, until the chicken is no longer pink, about 10 minutes. Pour off any fat.
Stir in the stewed tomatoes, broth, tomato sauce, pimientos, Italian Seasoning, basil, oregano, salt, and pepper. Bring to a boil over high heat. Add the pasta and return to boil. Reduce the heat to medium-low, cover, and cook until the pasta is just tender, about 15 minutes.
Patti's Pointers: When Luther makes his delicious Italian chicken soup, he uses rotini, but I make it with stelline because it means "star" – like the super talented one he is.