Creamy Basil Parmesan Italian Soup
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Serves: 14 cups
 
Ingredients
  • 1 Tbsp olive oil, divided
  • 3 Tbsp unsalted butter
  • 1 small onion, chopped
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 (14.5 oz) cans Fire Roasted Diced Tomatoes, not drained
  • 1 tsp sugar
  • 2 bay leaves
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • 3 chicken bouillon cubes
  • 1 tsp dried parsley
  • ¼ cup loosely packed fresh basil, chopped
  • ¼ tsp crushed red pepper flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups (~10 oz) uncooked whole wheat macaroni
  • 2 cups whole milk
  • 1 cup grated Parmesan cheese
  • 1 lb white meat rotisserie chicken, shredded
Instructions
  1. Heat olive oil and butter in a large pot over medium-high heat. Once melted and hot, add the onions and carrots and cook for 4 minutes. Add celery, red bell peppers, and garlic and cook for 2-3 minutes.
  2. Sprinkle in flour and cook, while stirring, for 3 minutes. Gradually stir in chicken broth followed by 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.
  3. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
  4. Stir in milk and Parmesan cheese until smooth; bring to a simmer. Add the chicken and pasta and cook an additional 2-3 minutes. Serve hot.
Notes
Recipe slightly adapted from Carlsbad Cravings
Nutrition Information
Serving size: 1 cup Calories: 245 Fat: 8.9 Carbohydrates: 23.1 Sugar: 5.2 Sodium: 716 Fiber: 2.8 Protein: 15.9 Cholesterol: 37
Recipe by Prevention RD at https://preventionrd.com/2015/11/creamy-basil-parmesan-italian-soup/