Chicken Parm Soup

Love chicken Parm? Of course you do. Now dig into the Italian fave with a spoon.

INGREDIENTS

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

DIRECTIONS

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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