An Italian favorite, chicken Parmesan, is transformed into a soup in this recipe with penne pasta, mozzarella cheese, and Parmesan cheese.
Preparation Time
15 mins
Cooking Time
22 mins
Total Time
37 mins
Calories
792 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
Step 2
Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
Step 3
Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Ingredients
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
3 cloves garlic, minced
ground black pepper to taste
1 large onion, diced
4 cups chicken broth
1 (8 ounce) package penne pasta
1 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
coarse salt to taste
1 (15 ounce) can diced tomatoes
3 tablespoons tomato paste, or to taste
1 pound cooked breaded chicken breast (such as Perdue®), cut into chunks
