– 1 tablespoon olive oil – ½ large onion finely diced – 3 cloves garlic minced or pressed – ¼ teaspoon crushed red pepper flakes – 2 tablespoons (33g) tomato paste – 4 cups (2 14.5-ounce cans) chicken broth – 2 14-ounce cans crushed tomatoes – 4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup – ½ teaspoon dried basil – ¼ heaping teaspoon dried oregano – 2 cups cooked chicken diced or shredded, white or dark meat is fine – ½ cup (2oz) shredded Parmesan – 1 cup (4oz) shredded mozzarella divided – Salt and pepper to taste
Cook onions until softened and add garlic and red pepper flakes.
Add tomato paste and cook until the tomato paste begins to caramelize on the bottom of the pan.
Stir in chicken broth and crushed tomatoes. Simmer for 8 minutes and then add pasta and spices.
Cook until pasta is al dente and then add cooked chicken and parmesan.
Spoon into individual bowls and top with shredded mozzarella. Serve and enjoy!!