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Ingredients37 m servings 792 cals
Original recipe yields 4 servings
- Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
- Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
- Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Per Serving: 792 calories; 40.8 g fat; 66.5 g carbohydrates; 38.4 g protein; 81 mg cholesterol; 2329 mg sodium. Full nutrition
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