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Chicken Parmesan soup
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| INGREDIENTS | |
| 2 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 tomatoes |
| 4 c. | low-sodium chicken broth |
| 1 lb. | boneless skinless chicken breasts, cut into 1" chunks |
| 8 oz. | penne |
| 1 1/2 c. | shredded Parmesan |
| 1/2 c. | shredded mozzarella |
| Coarse salt | |
| Freshly ground black pepper | |
| Fresh parsley, for garnish | |
DIRECTIONS
In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
Add pasta and cook until al dente, 6 to 8 minutes.
Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.
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