Chicken Parm Soup

• servings: 4 servings
• total time: 25 minutes

Ingredients

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

• Calories: 852
• Total Fat: 31 g
• Saturated Fat: 14 g
• 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