Creamy Basil Parmesan Italian Soup Recipe 435
CREAMY BASIL PARMESAN ITALIAN SOUP RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 24
Steps:
- 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.
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- 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 chicken, 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.
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- Cook pasta in well salted boiling water until al dente according to package directions, about 7 minutes; drain; set aside.
- While pasta is cooking, heat 1 T. olive oil in a large soup pot over medium-high heat; add chicken; cook until almost cooked through. Transfer to a platter; set aside.
- Melt butter with 1 T. olive oil in the same soup pot; heat over medium-high heat; add onions and carrots; cook, while stirring, for 4 minutes. Add 1 T. olive oil, celery, red bell peppers and garlic; cook for 1 minute. Sprinkle in flour; cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs/spices. Bring to a boil; cover; 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 wanting a less chunky soup, stir in additional stock/broth or cream/half and half. Remove and discard bay leaves.
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