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–+ servings
creamy chicken parmesan soup

Chicken Parmesan Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Cutting board
  • 1 sharp knife
  • 1 Grater
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cubed
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 6 cups chicken broth
  • 15 ounces crushed tomatoes
  • 1 cup uncooked pasta shells
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in the minced garlic, oregano, basil, and red pepper flakes, cooking until fragrant.
  • Add cubed chicken to the pot, seasoning with salt and pepper, and cook until browned.
  • Pour in chicken broth and crushed tomatoes, bringing the mixture to a boil.
  • Add the pasta shells and cook until they are tender.
  • Stir in the mozzarella and Parmesan cheese, allowing them to melt.
  • Adjust seasoning with additional salt and pepper as needed.
  • Let the soup rest for 5 minutes before serving.
  • Garnish with fresh basil leaves and serve hot.

Notes

For a richer flavor, consider adding a splash of white wine after sautéing the garlic and spices. If you prefer a creamier texture, you can stir in a quarter cup of heavy cream or half-and-half just before adding the cheeses. Adjust the level of spiciness by modifying the amount of red pepper flakes according to your taste.
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