Parmesan Soup Recipes

TOMATO-PARMESAN SOUP

Tomato-Parmesan Soup image

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

Steps:

Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

CHICKEN PARMESAN SOUP

Chicken Parmesan Soup image

Cheesy red-sauced soup with pasta. Garnish with fresh parsley.

Provided by Denise Nika

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 37m

Yield 4

Number Of Ingredients 13

Ingredients

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®), cut into chunks
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
coarse salt to taste
ground black pepper to taste

Steps:

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.
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.
Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

Nutrition Facts : Calories 792 calories, Carbohydrate 66.5 g, Cholesterol 80.7 mg, Fat 40.8 g, Fiber 4.7 g, Protein 38.4 g, SaturatedFat 9.7 g, Sodium 2328.7 mg, Sugar 9.4 g

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