Creamy Basil Parmesan Italian Soup

Creamy Basil Parmesan Italian Soup is full of Italian flavors and easy to make. Garnish with fresh basil and Parmesan cheese.

Creamy Basil Parmesan Italian Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound chicken breasts, chopped bite size

  • 2

    cups uncooked small macaroni

  • 3

    tablespoon olive oil, divided

  • 3

    tablespoons butter

  • 1

    small onion, chopped

  • 1

    cup sliced carrots

  • 1

    cup chopped celery

  • 1

    red bell pepper, chopped

  • 4 to 6

    garlic cloves, minced

  • ¼

    cup flour

  • 5

    cups chicken stock or broth

  • 2

    (14.5 ounce) cans Fire Roasted Diced Tomatoes with garlic, NOT drained

  • 1

    teaspoon sugar

  • 2

    bay leaves

  • ½

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • 1

    tablespoon chicken bouillon

  • 1

    teaspoon dried parsley, or 1 tablespoon fresh

  • ¼

    cup loosely packed fresh basil, chopped

  • Dash - ¼ teaspoon red pepper flakes

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    cups heavy cream, can substitute half and half

  • 1

    cup grated Parmesan cheese

Directions

Cook pasta in salted water until al dente. Drain and set aside. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.


Nutrition

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