Description
A hearty and comforting Chicken Parmesan Soup that combines tender chicken, flavorful herbs, pasta, and greens in a savory tomato broth topped with Parmesan and mozzarella cheeses. Perfect for a cozy meal served with crusty bread.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon tomato paste
Pasta and Greens
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups chopped fresh spinach or kale
Cheeses and Garnishes
- 1 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
- Grated mozzarella cheese, for serving (optional)
- Crusty bread, for serving
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 6-8 minutes.
- Season the mixture: Sprinkle in the oregano, basil, crushed red pepper flakes, salt, and pepper. Stir to combine the spices with the chicken and onion mixture.
- Add liquids and bring to boil: Pour in the chicken broth, diced tomatoes (with their juice), and tomato paste. Stir everything together and bring the soup to a gentle boil.
- Cook the pasta: Add the pasta to the pot and cook according to the package instructions until al dente, stirring occasionally to prevent sticking.
- Add cheese and greens: Once the pasta is cooked, reduce the heat to low. Stir in the Parmesan cheese and chopped spinach or kale, cooking until the greens are wilted, about 2-3 minutes.
- Adjust seasoning: Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve: Serve the soup hot, garnished with fresh basil leaves and grated mozzarella cheese, if desired. Pair with crusty bread for dipping.
Notes
- Use small pasta shapes like ditalini or elbow macaroni to ensure even cooking and easy eating.
- Fresh spinach and kale can be substituted with other leafy greens you prefer.
- To make the soup spicier, increase the crushed red pepper flakes to taste.
- For a richer flavor, add a splash of heavy cream or half-and-half when adding the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days; pasta may absorb some broth, so add extra broth when reheating if needed.
