CREAMY ITALIAN SOUP #dinner #healthylunch #yummy #soup #easy

This Italian Soup tastes better than any bistro at a modest quantity of the cost! It is too much basic, arranged to faultlessness and flooding with sensitive chicken, tomatoes, carrots, celery and pasta shells incorporated by rich Parmesan basil stock.

This Italian Soup is one of my favored soups ever. It was propelled by the fixings and flavor profile of my Tomato Basil Soup which is pureed and mega smooth and to-live-for (another must endeavor).

In this Italian Soup structure, we get all the comparable splendid flavors and smoothness yet I've left the vegetables whole for an amazing liberal surface.

This dearest Italian Soup is swimming with fragile chicken, sauteed onions, carrots, celery, ringer peppers and little macaroni arranged with sound leaves, garlic, parsley, oregano, cumin and clearly a great deal of fresh basil.

The Italian soup is delish taken off alone in this readied juices, anyway for over-the-top deliciousness – as in better than any bistro – blend in Parmesan cheddar and either considerable cream or half/half, and you won't most likely stop after two dishes – you won't be allured.

Also try our recipe : Spicy Shrimp with Cauliflower Mash and Garlic Kale #healthydinner #recipes #cauliflower #lunch #easy

INGREDIENTS

• 1 pound chicken breasts chopped bite size
• 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 reduced sodium chicken broth
• 2 14.5 oz. cans fire roasted diced tomatoes, NOT drained, with garlic
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley or 1 tablespoon fresh
• 1/2 tsp EACH dried oregano. cumin, salt
• 1/4 tsp EACH red pepper flakes, pepper
• 1/4 cup loosely packed fresh basil, chopped
• 2 cups heavy cream or half and half*
• 1 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Cook pasta in salted water until al dente. Drain and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

Source : bit.ly/2XnsdqY

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