Description
A cozy one-pot soup with all the flavors of chicken parmesan rich tomato broth, tender chicken, and plenty of gooey melted cheese.
Ingredients
Scale
- 1 tbsp olive oil
- ½ large onion, finely diced
- 3 cloves garlic, minced or pressed
- ¼ tsp crushed red pepper flakes
- 2 tbsp (33g) tomato paste
- 4 cups (2 x 14.5 oz cans) chicken broth
- 2 x 14 oz cans crushed tomatoes
- 4 oz (about 1⅓ cups) penne or pasta for soup
- ½ tsp dried basil
- ¼ heaping tsp dried oregano
- 2 cups cooked chicken, diced or shredded
- ½ cup (2 oz) shredded Parmesan
- 1 cup (4 oz) shredded mozzarella, divided
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot. Add onions and cook until translucent, about 5 minutes.
- Stir in garlic and red pepper flakes; cook until fragrant, about 1 minute. Add tomato paste and cook 1–2 minutes until caramelized.
- Pour in chicken broth and crushed tomatoes, scraping up any browned bits from the pot.
- Bring to a simmer, cover, and cook 8 minutes. Add pasta, basil, and oregano; cover and cook 10–12 minutes until pasta is al dente.
- Stir in cooked chicken and Parmesan. Season with salt and pepper.
- Ladle into bowls and top with mozzarella. Let melt before serving.
Notes
- Use diced or whole tomatoes (blended) if preferred.
- No cooked chicken? Brown raw chicken pieces first, then continue recipe.
- Any short pasta works—rotini, shells, or elbows are great options.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 419
- Sugar: 6.6g
- Sodium: 1392mg
- Fat: 16.2g
- Saturated Fat: 7.3g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2.9g
- Protein: 38.1g
- Cholesterol: 95mg