Ingredients37 m servings 792
- 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 66.5 38.4 81 2329 Full nutrition
ReviewsRead all reviews 4
It was a very good soup. I think needs more liquid. Next time will add a cup more broth. Also I think the garlic could go to 2 cloves. Very heavy garlic flavor as written.
I didn't have any penne so I used medium shells instead. Whenever I make it it's definitely more of pasta than a soup but it's delicious so who cares. I double the amount of garlic.
Have done it before as of now and always fabulous!! The flavors mix so well together!! LOVE the cheese strings as I spoon in into the bowls!! A+++