Chicken Parmesan Ditalini Soup
A hearty and comforting soup that combines the flavors of chicken Parmesan with the cozy texture of ditalini pasta.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's Knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 8 oz ditalini pasta
- 1 cup Parmesan cheese grated
- 6 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Dice the chicken and season with salt and pepper. Chop the onion and mince the garlic.
Cooking
- Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned. Remove and set aside.
- In the same pot, add onion and garlic. Sauté until the onion is translucent.
- Stir in the diced tomatoes, chicken broth, and Italian seasoning. Bring to a simmer.
- Return chicken to the pot, add ditalini pasta, and cook until pasta is al dente.
- Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
Serving
- Serve the soup hot, garnished with fresh basil or parsley.
Storage
- Allow soup to cool before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor.
Ingredient Substitutions: Swap ditalini for small shells or elbows.
How to Serve: Garnish with fresh herbs and serve with crusty bread.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Cook pasta separately and add before serving to maintain texture.
Ingredient Substitutions: Swap ditalini for small shells or elbows.
How to Serve: Garnish with fresh herbs and serve with crusty bread.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Cook pasta separately and add before serving to maintain texture.