Chicken Parmesan Soup (Cheesy!)
A cheesy, comforting chicken Parmesan–inspired soup made with penne, shredded rotisserie chicken, tomatoes and plenty of Parmesan and mozzarella.
Servings: 6 servings
Ingredients
Ingredients
- 1 tbsp.extra-virgin olive oil
- 1 large onionchopped
- 3 clovesgarlicminced
- 3 tbsp.tomato paste
- 1/2 tsp.crushed red pepper flakes
- 1 1/2 cupSan Marzano Diced Tomatoes
- 6 cupsChicken Broth
- salt and pepper to taste
- 8 oz.penne pasta
- 1 lb.cooked rotisserie chickenshredded
- 1 1/2 c.shredded mozzarella
- 1 cupfreshly grated Parmesan
- 2 tablespoonschopped fresh basil
Instructions
Instructions
- Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until soft and fragrant, about 5 minutes.
- Add the minced garlic and cook, stirring, for 1 minute.
- Stir in 3 tbsp tomato paste and 1/2 tsp crushed red pepper flakes; cook, stirring, about 1 minute.
- Add 1 1/2 cups San Marzano diced tomatoes and 6 cups chicken broth. Bring the soup to a simmer, then season with salt and pepper to taste.
- Add 8 oz penne pasta to the simmering soup and cook, stirring occasionally, about 9 minutes or until the pasta is al dente.
- Once the pasta is al dente, stir in 1 lb shredded rotisserie chicken, 1 1/2 cups shredded mozzarella, and 1 cup freshly grated Parmesan. Stir until the cheeses melt and the chicken is heated through, about 2–3 minutes.
- Stir in most of the 2 tbsp chopped fresh basil, reserving a little for garnish. Taste and adjust salt and pepper if needed.
- Serve hot, garnished with the reserved basil.
Equipment
- Large Dutch oven
Notes
Make the soup in a heavy bottomed pan or dutch oven. This will distribute heat more evenly and the bottom is less likely to catch.
The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
Serve with crusty bread!
The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
Serve with crusty bread!