Description
A heartwarming Chicken Parmesan Soup blending classic flavors into a buttery broth, perfect for chilly nights.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken Broth
- 1 14-ounce can Diced Tomatoes
- 1 tbsp Tomato Paste
- 1 lb Chicken Breasts, cut into bite-sized pieces
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- ½ tsp Crushed Red Pepper Flakes
- Salt and Pepper
- 1 cup Small Pasta (such as ditalini or elbow macaroni)
- 1 cup Freshly Grated Parmesan Cheese
- 2 cups Chopped Fresh Spinach or Kale
- Grated Mozzarella Cheese (for serving, optional)
- Fresh Basil Leaves (for garnish, optional)
- Crusty Bread (for serving)
Instructions
- In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Add 3 cloves of minced garlic to the pot. Cook for 1 minute, stirring constantly to avoid burning.
- Increase the heat slightly and add 1 pound of diced chicken breasts. Sauté until lightly browned and cooked through, around 6-8 minutes.
- Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of crushed red pepper flakes, salt, and pepper to taste. Mix well.
- Pour in 4 cups of chicken broth, 1 can of diced tomatoes, and 1 tablespoon of tomato paste. Stir to combine and bring to a gentle boil.
- Add 1 cup of small pasta to the soup. Follow package directions to cook until al dente.
- Once the pasta is cooked, reduce the heat and incorporate 1 cup of grated Parmesan cheese and 2 cups of chopped fresh spinach or kale. Cook just until the greens are wilted, about 2-3 minutes.
- Give the soup a taste and adjust seasoning if needed.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg