The Godfather’s Chicken Noodle Soup

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A crock of hearty chicken noodle soup, close-up.  Crackers to the side.

I love making soup, especially when the snow is falling outside. Soup is comforting and healthy and usually tastes even better the next day. For this Chicken Noodle Soup, I like to add some dark leafy greens to help up the vegetable quotient and then add frozen cheese tortellini for a fun and more filling variation on the noodles. If you want to be super creative, buy ground chicken and make chicken meatballs to add instead of shredded chicken!

A crock of hearty chicken noodle soup, close-up.  Crackers to the side.

The Godfather’s Chicken Noodle Soup


  • 1 tbsp. MTOO California Garlic Olive Oil
  • 1 clove Garlic
  • ½ cup diced celery, carrots, and onion each
  • 2 cups cooked chicken shredded
  • 1 cup chopped spinach or kale
  • 2 tsps. MTOO Viva Italia Spice Blend
  • 1 can White Beans
  • 1 package tortellini
  • 4 cups chicken stock
  • sea salt & black pepper to taste
  • Parmesan Cheese to top


  • Sprinkle at least 1 tsp. of Viva Italy Spice Blend over cooked chicken.
  • Heat 1 tbsp. of olive oil over medium heat and sauté garlic, carrots, celery and onion and remaining teaspoon of Viva Italy blend until soft about 4-5 minutes.
  • Add stock, tortellini and chicken. Mash half the beans with a fork until it forms a paste and add to soup for thickness. Add remaining whole beans and cook on medium until the pasta is mostly done. Add the spinach or kale and cook for just a minute or two. If the soup is too thick, add more stock.
  • Season with salt and pepper and top with fresh Parmesan.
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