Name: Chicken Parmesan Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 15 ml (1 tbsp) extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 45 g (3 tbsp) tomato paste; 1 tsp (5 ml) crushed red pepper flakes; 400 g (14 oz) canned diced or crushed tomatoes; 1.4 litres (6 cups) chicken stock/broth; 225 g (8 oz) penne pasta; 340 g (12 oz) cooked chicken breast, shredded or chopped; 170 g (1 1/2 cups) mozzarella, grated/shredded; 90 g (1 cup) Parmesan, finely grated; 15 g (1 tbsp) fresh parsley, chopped; Salt and black pepper

Chicken Parmesan Soup

A quick tomato and chicken soup with pasta, mozzarella and Parmesan.

YieldServes 4-6

Prep15 minutes

Cook20 minutes

Total35 minutes

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Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft.
Add the garlic and cook for 1 minute. Stir in the tomato paste and red pepper flakes.
Add the tomatoes and stock, then bring to a gentle simmer.
Add the pasta and cook for 8-10 minutes, or until al dente.
Stir in the chicken, mozzarella, Parmesan and parsley. Cook just until the chicken is hot and the cheese has melted.
Taste, season with salt and pepper, and serve immediately.

Notes

The pasta will continue to absorb broth as the soup stands. Add a splash of stock when reheating.
For a milder soup, reduce or omit the red pepper flakes.

Chicken Parmesan Soup

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