Chicken Parm Soup

• Meat

  • 1 cut into chunks 1 lb. boneless skinless chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 Onion, large
  • 1 Parsley, fresh
  • 1 15-oz can Tomatoes

• Canned Goods

  • 4 cup Chicken broth, low-sodium
  • 3 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Penne

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Red pepper flakes
  • 1 Salt, Coarse

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Mozzarella
  • 1 1/2 cup Parmesan

Found on delish.com

Description

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 tsp. crushed red pepper flakes
• 1 15-oz can diced or crushed tomatoes
• 6 c. low-sodium chicken broth
• 8 oz. penne
• 12 oz. breaded chicken (cooked and cut into 1 pieces) or cooked boneless skinless chicken breasts (cubed)
• 1 1/2 c. shredded mozzarella
• 1 c. freshly grated Parmesan, plus more for garnish
• 1 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper

Directions

• In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.Add canned tomatoes and chicken broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.Serve topped with more Parmesan and parsley.