Chicken Parm Soup

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

3 cloves garlic, minced

3 tbsp. tomato paste

1 tsp. crushed red pepper flakes

1 (15-oz.) can diced or crushed tomatoes

6 c. Swanson Chicken Broth

8 oz. penne

3/4 lb. cooked chicken breast (about 2 breasts)

1 1/2 c. shredded mozzarella

1 c. freshly grated Parmesan

1 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper

Instructions

In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.

Add penne and cook until al dente, 8 to 10 minutes.

Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Nutrition

• Calories: 852
• Lipides Totaux: 31 g
• Lipides Saturés: 14 g
• Acides Gras Trans: 0 g
• Cholestérol: 142 mg
• Sodium: 1737 mg
• Glucides Totaux: 68 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 15 g
• Protéines: 69 g