Chicken Parm Soup
4 servings
servings25 minutes
total timeIngredients
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
3/4 lb. cooked chicken breast (about 2 breasts)
1 1/2 c. shredded mozzarella
1 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Directions
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.
Add penne and cook until al dente, 8 to 10 minutes.
Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
Nutrition
Serving Size
-
Calories
852
Total Fat
31 g
Saturated Fat
14 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
142 mg
Sodium
1737 mg
Total Carbohydrate
68 g
Dietary Fiber
6 g
Total Sugars
15 g
Protein
69 g
4 servings
servings25 minutes
total time