CREAMY BASIL PARMESAN ITALIAN SOUP

This Italian Soup tastes higher than any eating place at a fraction of the price! it is tremendous clean, seasoned to perfection and bursting with gentle fowl, tomatoes, carrots, celery and pasta shells enveloped by means of creamy Parmesan basil broth. 

This  Italian Soup is considered one of my favourite soups ever.  It become stimulated by the ingredients and flavor profile of my Tomato Basil Soup which is pureed and mega creamy and to-stay-for (every other should attempt).

In this Italian Soup model, we get all the equal tremendous flavors and creaminess but I’ve left the greens whole for a splendid hearty texture.

The Italian soup is delish left on my own on this seasoned broth, but for over-the-top deliciousness – as in higher than any eating place – stir in Parmesan cheese and both heavy cream or 1/2/1/2, and you received’t be capable of forestall after two bowls – you won’t also be tempted.

INGREDIENTS:

• 1 pound chicken breasts chopped bite size
• 2 cups uncooked small macaroni
• 3 tablespoon olive oil, divided
• 3 tablespoons butter
• 1 small onion, chopped
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 red bell pepper, chopped
• 4-6 garlic cloves, minced
• 1/4 cup flour
• 5 cups reduced sodium chicken broth
• 2 14.5 oz. cans fire roasted diced tomatoes, NOT drained, with garlic
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley or 1 tablespoon fresh
• 1/2 tsp EACH dried oregano. cumin, salt
• 1/4 tsp EACH red pepper flakes, pepper
• 1/4 cup loosely packed fresh basil, chopped
• 2 cups heavy cream or half and half*
• 1 cup freshly grated Parmesan cheese

Garnish:

• freshly grated Parmesan cheese
• fresh basil

INSTRUCTIONS:

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
3. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
4. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

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