Italian Chicken Parm Soup

Love on Palm? Of direction, you don’t dig into the Italian face with a spoon.
 Italian Chicken Parm Soup

Italian Chicken Parm Soup


1 tbsp. extra-virgin olive oil
large onion, chopped
cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
(15-oz.) can be 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


  1. 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.
  2. Add penne and cook until al dente, 8 to 10 minutes.
  3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

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