Chicken Parmesan Soup recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil 1 large onion, diced 3 cloves garlic, minced 3 tablespoons tomato paste, or to taste 1 teaspoon red pepper flakes 4 cups chicken broth 1 (15 ounce) can diced tomatoes 1 (8 ounce) package penne pasta 1 pound cooked breaded chicken breast (such as Perdue®), cut into chunks ½ cup shredded mozzarella cheese ½ cup grated Parmesan cheese coarse salt to taste ground black pepper to taste
Nutrition Info
- 792 caloriescarbohydrate: 66.5 gcholesterol: 80.7 mgfat: 40.8 gfiber: 4.7 gprotein: 38.4 gsaturatedFat: 9.7 gservingSize: -sodium: 2328.7 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Parmesan Soup
Directions
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Heat olive oil in a large pot over medium heat. Add onion, cook and stir until tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta, cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken, simmer until heated through, about 5 minutes.
Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.