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Prep: 5 minutes
Cook: 25 minutes
Serves: 5

Holly Bell’s Italian Pasta Soup

GBBO runner up Holly Bell has produced this tasty Italian recipe exclusively for the Drew & Cole Soup Chef.

Serve sprinkled with some grated parmesan and fresh basil.


150g chestnut mushrooms, diced

150g French green beans, cut in to 3rds

100g sweetcorn

250g cooked chicken, sliced or diced

2 coils of dry tagliatelle

800ml chicken stock

Salt and pepper (to taste)

Suitable for: Soup Chef

The Method

Add mushrooms, beans, sweetcorn and stock then put on the lid and select CHUNKY function.

7 minutes before the end of the cooking time lift the lid and add in the chicken and tagliatelle, stir to combine. Replace the lid and allow the program to finish, open the lid and season to taste before serving.

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