NEW ORLEANS —
Chicken Parm Soup
1 Tbsp. olive oil
1 onion, finely diced
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
4 cups chicken stock
2 14-ounce cans of crushed or diced tomatoes
4 oz. favorite pasta for soup
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cups rotisserie chicken, diced or shredded,
1/2 cup Parmesan cheese, shredded
1/4 cup ricotta cheese
1 cup mozzarella, divided and shredded
Salt and pepper to taste
In a large pot with a lid, heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.
Add garlic and red pepper flakes and cook until garlic begins to turn golden and fragrant, about 1 minute. Stir in tomato paste and cook until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.
Stir in chicken stock and tomatoes, scraping the bottom of the pot.
Cover and bring to a simmer, adjusting heat as necessary. Simmer for 8 minutes. Add pasta, basil, and oregano, and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in cooked chicken, parmesan, and ricotta and heat until chicken is warmed through and parmesan is melted.
Add salt and pepper to taste.
Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese.
