Prep Time: 10 min. • Cook Time: 45 min.
Cut the zucchini into ½-inch dice. Separate the basil leaves from the stems and roughly chop. Cut the chicken thighs into ½-inch cubes.
Place the chicken, chicken broth, tomato sauce, and diced tomatoes in a large stock pot. Bring to a boil then reduce the heat to a simmer and cook until the chicken is cooked through and tender, about 25 minutes.*
Add the elbow pasta and zucchini and simmer until the pasta and zucchini are tender, about 7 minutes. Season soup with salt and pepper.
Ladle the soup into individual bowls and garnish with the basil, ricotta, grated Parmesan, and a drizzle of olive oil.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 470, Fat 20g, Sat Fat 8g, Trans Fat 0g, Cholesterol 100mg, Sodium 800mg, Total Carbohydrate 46g, Fiber 4g, Sugars 9g, Protein 25g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free