Description
A rich and comforting soup that combines the classic flavors of Chicken Parmesan with a creamy broth. Perfect for a cozy night in!
Ingredients
Units
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- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups cooked pasta (such as small shells or rotini)
- 1/4 cup fresh basil, chopped (for garnish)
- 1/2 cup seasoned croutons (for topping)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chopped chicken and cook until no longer pink, about 5 minutes.
- Pour in the chicken broth, diced tomatoes, marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
- Lower the heat and stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Stir until the cheese melts and the soup becomes creamy.
- Add the cooked pasta and stir well to combine. Let simmer for another 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh basil and seasoned croutons for extra crunch.
Notes
- Use rotisserie chicken for a quicker version.
- For a thicker soup, blend a portion of the soup before adding the pasta.
- You can substitute half-and-half for heavy cream for a lighter version.
- Serve with garlic bread or a side salad for a complete meal.