Ingredients

The following ingredients have 4 Servings
  • 1 wedge Parmesan cheese (about 8 ounces)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 cup marinara sauce
  • 32 ounces chicken broth
  • 1 cup uncooked stelline (stars pasta (or other similar very small pasta shape))
  • 1 cup diced cooked chicken
  • 1 cup frozen mixed vegetables

Instruction

  • Grate the Parmesan cheese and set aside (you will use this to garnish each bowl of soup).
  • Save the rind from your cheese wedge and set that aside as well (you will need this for your soup later).
  • In a large soup pot over medium heat, heat olive oil. Add garlic and onion to the pot, stirring for 2-3 minutes. Add marinara sauce. Slowly pour in chicken broth and stir all ingredients together.
  • Cover, increase heat to high, and bring to a boil.
  • When the soup boils, remove lid, stir in uncooked pasta and cheese rind.
  • Reduce heat to medium-low and simmer for about 3-5 minutes. Stir in the chicken and vegetables; heat through until pasta is tender (about 5 minutes). Season with salt and pepper, to taste.
  • Remove cheese rind from the pot. Divide soup among bowls, garnish each bowl with grated cheese, and serve.