Creamy Basil Parmesan Italian Soup
Creamy Basil Parmesan Italian Soup requires about 55 minutes from start to finish. For $1.11 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 12g of fat, and a total of 275 calories. This recipe serves 14. It works well as a soup. 46 people were glad they tried this recipe. If you have red pepper flakes, ground cumin, chicken meat, and a few other ingredients on hand, you can make it. It is perfect for Winter. A few people really liked this Mediterranean dish. It is brought to you by Prevention Rd. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is pretty good. Try Creamy Tomato Basil Parmesan Soup, Thick and Creamy Tomato Basil Parmesan Soup, and Creamy Parmesan Gnocchi with Mozzarella, Tomatoes and Basil for similar recipes.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 bay leaves
1 cup carrots, sliced
1 cup celery, chopped
3 chicken bouillon cubes
1 lb white meat rotisserie chicken, shredded
1 tsp dried parsley
2 (14.5 oz) cans Fire Roasted Diced Tomatoes, not drained
¼ cup all-purpose flour
¼ cup loosely packed fresh basil, chopped
4-6 garlic cloves, minced
½ tsp ground cumin
5 cups low-sodium chicken broth
2 cups ( - 10 oz) uncooked whole wheat macaroni
1 Tbsp olive oil, divided
1 small onion, chopped
½ tsp dried oregano
1 cup grated Parmesan cheese
¼ tsp pepper
1 red bell pepper, chopped
¼ tsp crushed red pepper flakes
½ tsp salt
1 tsp sugar
3 Tbsp unsalted butter
2 cups whole milk
Equipment:
pot
Cooking instruction summary:
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.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.Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.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.
Step by step:
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.
2. Add celery, red bell peppers, and garlic and cook for 2-3 minutes.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.Meanwhile, cook pasta according to package directions until al dente.
3. Drain and set aside.Stir in milk and Parmesan cheese until smooth; bring to a simmer.
4. Add the chicken and pasta and cook an additional 2-3 minutes.
5. Serve hot.
Nutrition Information:
covered percent of daily need
