Chicken Parmesan Soup

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste, or to taste
• 1 teaspoon red pepper flakes
• 4 cups chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) package penne pasta
• 1 pound cooked breaded chicken breast (such as Perdue(R)), cut into chunks
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• coarse salt to taste
• ground black pepper to taste

1. Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
2. Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
3. Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

extravirgin olive oil, onion, garlic, tomato paste, red pepper, chicken broth, tomatoes, penne pasta, chicken, mozzarella cheese, parmesan cheese, salt, ground black pepper

Taken from www.allrecipes.com/recipe/258343/chicken-parmesan-soup/ (may not work)