Chicken Parmesan Soup
This quick and easy Chicken Parmesan Soup is a delicious winter soup with the perfect kick of heat. It's a winter season winner!
Servings: 6 servings
Calories: 363kcal
Ingredients
- 2 Tbsp. olive oil
- 2 large boneless, skinless chicken breasts, about 1-1 1/2 lbs, cut into small cubes
- 1 cup yellow onion, chopped
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 cloves garlic, minced
- 3 Tbsp. tomato paste
- 1 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 2 cups crushed tomatoes
- 8 cups low sodium chicken broth
- 1 1/2 cups short pasta, uncooked
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup basil leaves, chopped, plus a few extra for garnish
- fresh mozzarella ciliengine cheese, for garnish, if desired
Instructions
- Add the olive oil to a large Dutch oven and heat over medium heat. When the oil is hot, add the chicken, onion, salt and pepper and cook until chicken is cooked through, about 5-6 minutes, stirring often. Add the garlic and cook one more minute. Add the tomato paste, Italian seasoning and red pepper flakes. Stir until well combined. Add the crushed tomatoes, chicken broth and pasta. Raise the heat to medium-high and bring the mixture to a boil. Once the mixture comes to a boil, reduce the heat to a simmer. Cover and cook until pasta is al dente, about 8-10 minutes.
- Remove from the heat and stir in the Parmesan cheese and basil leaves. Season to taste with salt and pepper. Pour into bowls and garnish with fresh mozzarella cheese balls and basil leaves, if desired.