Chicken Parm Soup

Chicken Parm Soup


See ya later, broth.
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp. tomato paste
  • 1 tsp. crushed red pepper flakes
  • 1 (15-oz.) can diced or crushed tomatoes
  • 6 c. Swanson Chicken Broth
  • 8 oz. penne
  • ¾ lb. cooked chicken breast (about 2 breasts)
  • 1½ c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 tbsp. freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
  2. Add penne and cook until al dente, 8 to 10 minutes.
  3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

All rights and material belong to owners