Chicken Parmesan Soup

Ingredients

• 2 tablespoons butter
• 1 small onion (chopped)
• 4 cloves garlic (minced)
• 4 cups chicken stock (or 4 cups stock and 1 cup water)
• 1 28-ounce can crushed tomatoes
• 1 cup ditalini (or other small pasta)
• 1 tablespoon chopped fresh basil (plus more for topping)
• 1 pound chicken breasts (preferably thin sliced)
• 2 teaspoons Italian seasoning
• 1 tablespoon neutral oil
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ tablespoon sugar
• salt (to taste)
• freshly cracked black pepper (to taste)

Steps

1. 1

   Heat 2 tablespoons butter in large dutch oven over medium heat. Add small chopped onion, 4 cloves minced garlic. Saute until tender and fragrant, 5 minutes.

2. 2

   Add 4 cups chicken stock, can of crushed tomatoes. Bring mixture to boil, then reduce to medium heat for a strong simmer. Add 1 cup ditalini pasta, 1 tablespoon freshly chopped basil. Stir well. Cook 10 minutes, stirring regularly to prevent sticking from bottom of pot.

3. 3

   Sprinkle both sides of chicken with 2 teaspoons Italian seasoning. Heat small skillet over medium-high heat. Add 1 tablespoon oil. Carefully add chicken. Cook each side 3 to 5 minutes, until firm. Once firm, remove chicken from heat.

4. 4

   Allow chicken to cool until easily manageable. Place chicken onto cutting board, chop each cutlet into bite-sized pieces.

5. 5

   Reduce dutch oven heat to low. Add 1 cup heavy cream, 1 cup parmesan, 1 cup mozzarella cheese, ½ tablespoon sugar, salt, freshly cracked black pepper. Stir to combine. Add chopped chicken. Allow flavors to blend 2 to 3 minutes. Adjust seasoning to taste with salt and freshly cracked black pepper.

6. 6

   Top with chopped fresh basil and grated parmesan cheese. Serve warm.