Tuscan Chicken Soup With Fall Vegetables

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Medium Yellow Onion, Peeled And Diced
• 4 stalks Celery, Diced
• 4 Carrots, Peeled And Diced
• 2 cups Diced Butternut Squash
• 1 Red Pepper, Stem And Seeds Removed Then Diced
• 3 cloves Fresh Garlic, Minced
• 8 cups Good Chicken Stock
• 15 ounces, fluid Can Crushed Tomatoes
• 1-1/2 teaspoon Basil
• 1-1/2 teaspoon Oregano
• 2 cups Shredded Rotisserie Chicken Meat
• 1/2 cups Acini De Pepe Pasta
• Salt And Pepper, to taste
• 1/2 cups Half-and-half

1. In a large pot add olive oil and saute onions, celery, carrots, squash, red pepper and garlic over medium high heat for 10-12 minutes. Add chicken stock, tomatoes, basil, oregano and chicken. Simmer soup for 20 minutes. At this point the vegetables should be tender but if not cook for a bit longer. Add the pasta and cook it right in the soup for another 10 minutes (or use the timing specified on the package for your pasta). Season with salt and pepper. Add half-and-half if using and allow to simmer for a couple more minutes.
2. Adapted from Peanut Blossom's Tuscan Chicken Soup.

olive oil, yellow onion, stalks celery, carrots, butternut squash, red pepper, garlic, chicken, tomatoes, basil, oregano, acini de, salt

Taken from tastykitchen.com/recipes/soups/tuscan-chicken-soup-with-fall-vegetables/ (may not work)