Easy Chicken Parm Soup
Prep time: 
Cook time: 
Total time: 
Yield: About 6 servings
  • 1 (13.25 oz/375 g) box Dreamfields Penne Rigate pasta
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary (see Note)
  • 1 tablespoon minced fresh thyme (see Note)
  • 1 (24 oz/680 g) jar marinara sauce
  • 6 cups (1.4 L) low-sodium chicken stock
  • 2 oz (57 g) fresh-grated Parmesan cheese, plus more for serving
  • ¾ to 1 lb (340 to 450 g) cooked, chopped chicken pulled off a rotisserie chicken (about 4 cups chopped)
  • Salt and black pepper
  1. Cook the pasta to al dente according to the package directions; drain and set aside.
  2. Meanwhile, heat the oil in a large saucepan over medium to medium-high heat; add the onion and bell pepper and cook until softened but not browned, about 6 to 8 minutes, stirring occasionally. Add the garlic, rosemary, and thyme, and cook 1 minute more, stirring constantly.
  3. Stir in the marinara sauce and chicken stock; turn the heat up and bring to a simmer. Once simmering, stir in the cheese and chicken and heat until warm, about 2 minutes, stirring frequently. Turn off the heat and stir in the pasta. Taste and add salt and pepper as desired.
  4. Serve with more grated Parmesan for topping.
Fresh Rosemary and Thyme: If you don’t have fresh herbs on hand, substitute 4 teaspoons of dried Italian herb mix instead.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-chicken-parm-soup/