Creamy Basil Parmesan Italian Soup
Recipes Chicken Italian Main Dish Quick and Easy Soups and stews
Description
In under an hour you can have a super simple and perfectly seasoned soup on the dinner table. It makes a great, warm, satisfying lunch or dinner. Serve with a side salad and a crusty Italian bread.
Ingredients
1 lb. chicken breasts, chopped into bite size pieces
2 c. small macaroni, uncooked
3 T. olive oil, divided
3 T. butter
1 small onion, chopped
1 c. sliced carrots
1 c. chopped celery
1 red bell pepper, chopped
4-6 garlic cloves, minced
1/4 c. flour
5 c. reduced sodium chicken stock/broth
2 - 14.5 oz. cans fire roasted diced tomatoes with garlic, NOT drained
1 t. sugar
2 bay leaves
1 T. chicken bouillon
1 t. dried parsley or 1 T. fresh parsley
1/2 t. EACH dried oregano, cumin and salt
1/4 t. EACH red pepper flakes and black pepper
1/4 c. loosely packed fresh basil, chopped
2 c. heavy cream or half and half*
1 c. freshly grated Parmesan cheese
Garnish: freshly grated Parmesan cheese, fresh basil
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Cook pasta in well salted boiling water until al dente according to package directions, about 7 minutes; drain; set aside.
While pasta is cooking, heat 1 T. olive oil in a large soup pot over medium-high heat; add chicken; cook until almost cooked through. Transfer to a platter; set aside.
Melt butter with 1 T. olive oil in the same soup pot; heat over medium-high heat; add onions and carrots; cook, while stirring, for 4 minutes. Add 1 T. olive oil, celery, red bell peppers and garlic; cook for 1 minute. Sprinkle in flour; cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs/spices. Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
Stir in Parmesan cheese until smooth followed by heavy cream/half and half; stir in pasta. If wanting a less chunky soup, stir in additional stock/broth or cream/half and half. Remove and discard bay leaves.
Serve, garnished with freshly grated Parmesan cheese and basil. Season with salt and pepper, to taste.
6 servings.
*Soup will not be as creamy if using half and half, but it will still be delicious.