Creamy Chicken Parmesan Soup
Creamy chicken Parmesan soup, loaded with Italian flavors and pasta. Crock pot or Stove Top options available.
Servings: 6
Calories: 571kcal
Equipment
Ingredients
- 1 jar Bertolli® Pasta sauce
- 2 Tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 3-4 chicken breasts cubed
- 32 ounces chicken stock
- 1 14.5 oz can diced tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 12 ounces pasta cooked al dente
- 8 ounce package Parmesan cheese for serving
Instructions
- To prepare on the stovetop: in your soup pot, saute onion and garlic in olive oil until fragrant. Stir in cubed chicken meat and saute until cooked.
- Add diced tomatoes, pasta sauce, red pepper flakes, and chicken stock. Simmer for 15 minutes.
- Stir in cream. Add pasta, stir, heat through, and serve topped with Parmesan cheese.
- To Prepare in the Crock Pot: Place all of the ingredients except cream and pasta into your crock pot. Cook on low for 6 hours. Add uncooked pasta, turn the crock pot to high, and cook 30 minutes longer, or until pasta is cooked al dente. Stir in cream.
- Serve topped with grated Parmesan cheese.
Nutrition
Serving: 1g | Calories: 571kcal | Carbohydrates: 34g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1109mg | Fiber: 2g | Sugar: 6g