substitute faux chicken or just leave out- 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
- 2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained
- 1 teaspoon sugar
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken bouillon
- 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
- Garnish
- freshly grated Parmesan cheese (optional)
- fresh basil
-
- 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.
NOTES*Soup will not be as creamy if you use half and half but still delicious!
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