Chicken Parmesan Soup

• 2 tablespoons extra-virgin olive oil
• 1 onion large, diced
• 3 cloves garlic minced
• 3 tablespoons tomato paste
• 1 teaspoon crushed red pepper flakes
• 15 ounces diced tomatoes
• 4 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts cut into 1" chunks
• 8 ounces penne
• 1 1/2 cups shredded Parmesan
• 1/2 cup shredded mozzarella
• coarse salt
• freshly ground black pepper
• fresh parsley for garnish

1. In a large pot, heat oil over medium heat.
2. Add onion and cook until tender and golden, 6 minutes.
3. Add garlic and cook until fragrant, 1 minute more.
4. Stir in tomato paste and crushed red pepper flakes.
5. Add diced tomatoes and chicken broth and bring to a simmer.
6. Add chicken and cook until cooked through, 10 to 12 minutes.
7. Add pasta and cook until al dente, 6 to 8 minutes.
8. Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
9. Ladle into bowls and top with parsley.

extravirgin olive oil, onion, garlic, tomato paste, red pepper, tomatoes, chicken broth, chicken breasts, penne, parmesan, mozzarella, salt, freshly ground black pepper, parsley

Taken from www.yummly.com/recipe/Chicken-Parmesan-Soup-1522453 (may not work)