Description
This festive Christmas Soup combines creamy Velveeta cheese, savory chicken or sausage, and colorful holiday pasta in a delicious, comforting slow cooker or stovetop meal. Perfect for feeding a crowd during the holidays, this soup features diced tomatoes, Rotel mild chilies, chicken stock, heavy cream, and fresh basil garnish for a rich and flavorful experience.
Ingredients
Scale
Soup Base
- 28 ounces canned diced tomatoes with the juice
- 10 ounces canned Rotel original tomatoes and green chilies with the juice (mild, not hot)
- 4 cups chicken stock (32 oz box)
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 1 cup heavy cream
Pasta
- 12-16 ounces Christmas or holiday pasta (red/white/green or bowtie pasta)
Meat Options (choose one)
- 6-8 sliced sausages
- 2-3 small chicken breasts (whole or shredded)
- 16 ounces crumbled sausage
- 2 cups rotisserie chicken, shredded
Garnish
- 1 tablespoon fresh basil, thinly sliced for garnish
Instructions
- Add Tomatoes and Rotel: In a slow cooker, combine the canned diced tomatoes and the Rotel tomatoes with their juices to form the soup’s tomato base.
- Add Stock and Cheese: Pour in the chicken stock and add the Velveeta cheese cubes. Cook on high for 1 hour in the slow cooker, or simmer on low heat in a large soup pot on the stovetop.
- Incorporate Heavy Cream: After 1 hour, reduce the slow cooker to a low setting and whisk in the heavy cream thoroughly to create a smooth, creamy soup base.
- Add Meat: Add your choice of defrosted meat—sliced sausage, shredded chicken breasts, crumbled sausage, or rotisserie chicken. Optionally, brown sausage or crumbled sausage in a skillet first for extra flavor. The meat will cook fully while simmering in the soup.
- Add Pasta: Stir in the holiday pasta and cook for 45 minutes. Keep cooking time for the pasta under an hour to avoid overcooking and mushy noodles.
- Adjust Consistency: The pasta will thicken the soup after about an hour. If you prefer a thinner soup, add more chicken stock or water to reach desired consistency.
- Serve: Ladle the soup into individual bowls or handled mugs. Garnish with fresh basil ribbons and pair with crackers, tortilla chips, warm bread, or croutons for a complete meal.
- Stovetop Variation: To prepare on the stovetop, cook over low-medium heat in a large Dutch oven, stirring often. Once the Velveeta melts, lower heat and add heavy cream and meat after 1 hour. Shred chicken directly in the pot after 1 hour, then add pasta and cook an additional 45 minutes.
- Storing and Reheating Leftovers: Store leftovers in a large saucepan and remove about 30 minutes before reheating. Warm gently over medium heat on the stove or in the microwave in individual bowls.
Notes
- Defrost meat before adding to the soup for faster and more even cooking.
- Brown sausage before adding to the soup if you want a deeper flavor.
- Do not cook pasta longer than 1 hour to avoid soggy texture.
- Add more chicken stock or water to adjust soup thickness if needed.
- The soup is easy to make in either a slow cooker or on the stovetop.
- Leftovers can be reheated gently without losing flavor or texture.
