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Creamy Basil Parmesan Italian Soup

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

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Rate this recipe 4.3/5 (9 Votes)
Creamy Basil Parmesan Italian Soup 1 Picture

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
  • 1/4 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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley, or 1 tablespoon fresh
  • 1/4 cup loosely packed fresh basil, chopped
  • Dash - 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy cream, can substitute half and half
  • 1 cup grated Parmesan cheese

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from carlsbadcravings.com

Preparation

Step 1

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.

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