Chicken Parmesan Soup
INGREDIENTS
- 1 pound chicken tenders frozen
- 2 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 4 cups (32 oz.) chicken broth
- 2 14-ounce cans of crushed tomatoes
- 4 ounces (about 1 ½ cups) of penne or your favorite pasta
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons Italian seasoning
- ½ cup (2oz) shredded Parmesan
- 1 cup (4oz) shredded mozzarella divided
- Salt and pepper to taste
- Fresh parsley as garnish
INSTRUCTIONS
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Cook chicken tenders according to package directions. Cut into bite-size pieces and set aside.
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In a large pot with a lid, and heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.
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Add garlic and red pepper flakes and cook until fragrant about 1 minute. Stir in tomato paste and cook until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.
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Stir in chicken broth, crushed tomatoes, oregano, and Italian seasoning. Simmer for 8 minutes. Add pasta and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in parmesan and heat until chicken is warmed through and parmesan is melted.
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Gently fold in chicken tenders or serve separately as a topping. Add salt and pepper to taste.
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Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese. Garnish with fresh parsley. Enjoy!
