Chicken Parmesan Soup

What you need:

    • 1 Tbsp. olive oil
    • 1 yellow onion, diced
    • 2 cloves garlic, minced
    • 1/2 tsp. red pepper flakes
    • 6 cups chicken broth
    • 2 to 3 chicken breasts, seasoned, cooked, and diced or shredded
    • 28 oz. diced tomatoes
    • 2 Tbsp. tomato paste
    • 1 tsp. Italian seasoning
    • 8 oz. pasta (I used elbow macaroni)
    • 1/2 to 1 cup shredded Parmigiana Reggiano
    • Salt and pepper to taste
    • Chopped fresh basil for garnish - or - dried basil

Directions:

    1. In a large saucepan, heat olive oil over medium heat and saute onion until softened and translucent.
    2. Add garlic and red pepper flakes, cook for 1 minute.
    3. Add broth, chicken, tomatoes, tomato paste, Italian seasoning, and salt and pepper.
    4. Bring to a boil. Then reduce heat and simmer 10 minutes.
    5. Add pasta and cook al dente (according to box directions).
    6. Stir in cheese until melted. Season with salt and pepper and basil to taste.

Recipe from Closet Cooking