Chicken Parmesan Soup
If you like Chicken Parmesan (Parmigiana), then you’ll love this soup! It’s quick and easy and ready in under 30 minutes!
Servings: 6
Ingredients
- 8 oz. rotini pasta
- 1 T. extra virgin olive oil
- 1/2 med. Walla Walla or yellow onion diced
- 3 cloves garlic pressed
- 3 T. tomato paste
- 1 (15 oz.) can crushed tomatoes
- 1 (15 oz.) can diced tomatoes
- 4 c. low-sodium chicken broth
- 1 1/2 tsp. Italian seasoning
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 1 lb. cooked shredded chicken breast about 2 breasts
- 1 1/2 c. shredded mozzarella cheese
- 1 c. grated parmesan cheese
- Homemade croutons for garnish, optional
- 1 T. chopped basil or parsley for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain the pasta, rinse under cold water and set aside.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions, cook stirring occasionally until soft about 5 minutes. Add the garlic, cook until fragrant about 1 minute more.
- Stir in tomato paste, sauté for 1-2 minutes. Add the tomatoes, chicken broth, and seasonings and bring to a simmer. Add shredded chicken and cooked pasta, cook until heated through. Taste the soup and adjust the seasonings adding salt and pepper to taste.
- Ladle soup into bowls. Top with generous amounts of shredded mozzarella and Parmesan cheese. Garnish with croutons, fresh chopped basil or parsley, and more cracked black pepper if desired.