Chicken Parmesan Soup

This soup is one-of-a-kind you guys! All the flavors of Chicken Parmesan combined into a soup and I don't think it gets better than that. The tomato broth is extra flavorful and it really does taste like Chicken Parmesan when combined with all of the other ingredients. The best part of all are the "breadcrumbs" aka croutons on top! They make the best garnish in my opinion and now I want to put them on top of every soup from now on. You've really got to make this soup ASAP.

Chicken Parmesan Soup
Adapted from Let’s Dish
1 Tbsp. olive oil
1 small onion, diced
3 tsp. garlic, minced
1/4 tsp. red pepper flakes
7 cups low-sodium chicken broth
1 large chicken breast, cooked and thinly sliced
2 (15 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
2 tsp. Italian seasoning
6 oz. small pasta (I used Penne)
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Croutons and additional Parmesan cheese, for garnish (I used Caesar croutons)

1. Heat the oil in a large sauce pan over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Add the red pepper flakes and cook until fragrant, about 1 minute.
2. Add the broth, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Blend with an immersion blender to desired consistency.
3. Reduce heat and simmer for 5 minutes before adding the pasta. Cook an additional 10-15 minutes or until the pasta is just tender. 
4. Stir in chicken. Add Parmesan cheese and stir until melted. Season with salt and pepper, to taste. Garnish with croutons and additional Parmesan cheese on each individual serving.


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