Umami Recipes
Umami Recipes

Chicken Parm Soup

4 servings


25 minutes

total time


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


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.


Serving Size




Total Fat

31 g

Saturated Fat

14 g

Unsaturated Fat


Trans Fat

0 g


142 mg


1737 mg

Total Carbohydrate

68 g

Dietary Fiber

6 g

Total Sugars

15 g


69 g

4 servings


25 minutes

total time
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