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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