Creamy Basil Parmesan Italian Soup

This soup was a little time-consuming to make, but man, was it good! If you buy pre-chopped veggies, it would make things go a little faster. It didn’t take too long to cook, and the end result was just AWESOME. Make this soup! Thank you, Pinterest!

rating: 9.8

Creamy Basil Parmesan Italian Soup
(http://www.carlsbadcravings.com/)

PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins

serves 6

Ingredients:

1 pound chicken breasts, chopped bite size (I omitted)
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 chicken stock or broth (I used vegetarian chicken broth)
2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained – I used plain diced tomatoes
1 teaspoon sugar
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tablespoon chicken bouillon (I omitted)
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/4 cup loosely packed fresh basil, chopped
Dash – 1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream or half and half*
1 cup grated Parmesan cheese

Directions:

Cook pasta in salted water until al dente. Drain and set aside.
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.
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.
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 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.
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.
Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

photo (30)

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