Chicken Parmesan Soup

Dinner, Lunch, Soups | June 28, 2017

Presented by:


  • 1 lb of chicken breast, skinless and sliced
  • 1 large onion, diced
  • 3 cloves of garlic, finely chopped
  • 3 tbsp of tomato paste
  • 1 tsp of crushed red pepper flakes
  • 15-oz can of diced tomatoes
  • 4 cups of chicken broth
  • 6 oz of cooked penne pasta
  • 1 1/2 cups of grated Parmesan
  • 1/2 cup of shredded mozzarella cheese
  • Crusty bread (optional)


    1. Ina large saucepan, heat the EVOO, then add the chicken breast, and cook on low heat.
    2. Add the onion and continue cooking for about 5 more minutes.
    3. Add the garlic and stir for an additional minute.
    4. Stir in the tomato paste and crushed red pepper flakes.


  • Leave to cook on low heat for 20 minutes.
  • Add the pasta and cook for 5 minutes more, until the pasta is cooked through.
  • Just before serving, mix in the Parmesan and mozzarella to melt slightly.
  • Evenly ladle into bowls and serve with crusty bread. Swirl with more EVOO


Serves: 4
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