Easy Chicken Parmesan Soup Recipe
A fast and filling dish that comes together in a matter of minutes!
Serving6
Ingredients
- 1 pound chicken tenders, frozen
- 2 Tablespoons Olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 15 ounces diced tomatoes
- 4 cups low sodium chicken broth
- 8 ounces Penne Pasta, uncooked
- 1 ½ cups shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- salt and pepper, to taste
- 1 Tablespoon fresh parsley, optional
Equipment
Instructions
- Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
- In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
- Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
- Add pasta and cook 6-8 minutes more, or until pasta is al dente.
- Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
- Ladle into bowls and top with parsley.
Nutrition
Calories: 448 kcal · Carbohydrates: 38 g · Protein: 36 g · Fat: 17 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 673 mg · Potassium: 787 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 641 IU · Vitamin C: 12 mg · Calcium: 395 mg · Iron: 2 mg