Chicken Parmesan Soup
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • ½ tsp of crushed red pepper flakes
  • 15 oz can of diced or crushed tomatoes
  • 6 c. low-sodium chicken broth
  • 8 oz. penne
  • 12 oz. breaded chicken (cooked and cut into 1" pieces) or cooked boneless skinless chicken breasts (cubed)
  • 1½ c. part skim mozzarella cheeses
  • 2 tablespoons. freshly grated Parmesan, plus more for garnish
  • 1 tsp of parsley
  • kosher salt
  • Freshly ground black pepper
  1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more.
  2. Add canned tomatoes and chicken broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
  3. Serve topped with more Parmesan and parsley.
Smart Points: 4
Makes 8 servings (nutrition info is for 1 serving)
Nutrition Information
Serving size: 1 Calories: 268 Fat: 8 Saturated fat: 3 Carbohydrates: 27 Sugar: 4 Fiber: 2 Protein: 24
Recipe by Recipe Diaries at