Chicken Parmesan Soup (Print Version)

# Ingredients:

01 - 1 tablespoon extra-virgin olive oil.
02 - 1 large onion, chopped.
03 - 3 cloves garlic, minced.
04 - 3 tablespoons tomato paste.
05 - ½ teaspoon crushed red pepper flakes.
06 - 1½ cups diced tomatoes.
07 - 6 cups chicken broth.
08 - Salt and pepper to taste.
09 - 8 oz penne pasta.
10 - 1 lb cooked rotisserie chicken, shredded.
11 - 1½ cups shredded mozzarella.
12 - 1 cup freshly grated Parmesan.
13 - 2 tablespoons chopped fresh basil.

# Instructions:

01 - Heat oil in dutch oven over medium heat. Cook onions 5 minutes until soft. Add garlic and cook 1 minute more.
02 - Add tomato paste, pepper flakes, tomatoes, and broth. Bring to simmer. Season with salt and pepper.
03 - Add pasta and cook 9 minutes, stirring occasionally, until al dente.
04 - Stir in chicken, mozzarella, parmesan, and basil. Cook until cheese melts. Serve hot with extra basil.

# Notes:

01 - Use heavy-bottomed pan for even heating.
02 - Pasta continues cooking after adding chicken.
03 - Serve with crusty bread.

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