Chicken Parmesan Soup (Cheesy!)
This Chicken Parmesan Soup is a cozy delight! Warm, cheesy, and bursting with flavor, it's the ultimate comfort food for any occasion.
Servings: 6 servings
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups San Marzano diced tomatoes
- 6 cups chicken broth
- to taste Salt and pepper
- 8 oz penne pasta
- 1 lb cooked rotisserie chicken shredded
- 1 1/2 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- 2 tbsp chopped fresh basil
Instructions
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and sauté for another minute until fragrant.
- Stir in the tomato paste and crushed red pepper flakes, cooking for an additional 2 minutes to deepen the flavors.
- Pour in the San Marzano diced tomatoes along with their juices and the chicken broth. Stir well to combine. Season with salt and pepper to taste.
- Increase the heat and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and let it cook for about 10 minutes.
- Add the penne pasta and cook according to package instructions, around 8-10 minutes, until al dente.
- Stir in the shredded rotisserie chicken, mozzarella cheese, and grated Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
- Remove from heat and stir in the chopped fresh basil. Serve hot, garnished with additional cheese and basil if desired.
Equipment
- Large Pot
- Wooden Spoon
- Knife and cutting board
- Measuring cups and spoons
- Serving bowls
Notes
- For a richer flavor, use quality San Marzano tomatoes.
- Cooking the pasta in the soup enhances the taste.
- Adjust seasoning before serving for best results.