Easy Chicken Parm Soup
By: An Edible Mosaic
Course: Main Dish
Prep Time: 15 minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Makes 6 Servings
1 box Dreamfields Penne Rigate
2 tablespoons olive oil
1 large onion chopped
1 large red bell pepper chopped
4 cloves garlic minced
1 tablespoon fresh rosemary minced
1 tablespoon fresh thyme
1 24 oz jar marinara sauce
6 cups low-sodium chicken stock
2 ounces Parmesan cheese freshly grated, plus more for serving
4 cups rotisserie chicken pulled, cooked and chopped
salt and pepper
Parmesan cheese grated (optional)
Cook the pasta to al dente according to the package directions; drain and set aside.
Meanwhile, heat the oil in a large saucepan over medium to medium-high heat; add the onion and bell pepper and cook until softened but not browned, about 6 to 8 minutes, stirring occasionally. Add the garlic, rosemary, and thyme, and cook 1 minute more, stirring constantly.
Stir in the marinara sauce, chicken stock, cheese and chicken. Simmer about 2 minutes, or until heated through, stirring frequently. Turn off heat and add the drained pasta. Taste and add salt and pepper as desired.
Serve immediately with more grated Parmesan for topping, if desired.
15 g Fat
62 g Carbohydrates
45 g Protein
3.5 g Saturated Fat
80 mg Cholesterol
710 mg Sodium
9 g Dietary Fiber
Note: If you do not have fresh herbs on hand, substitute 4 teaspoons of dried Italian herb mix instead.