Creamy Basil Parmesan Italian Soup tastes better than any restaurant at a fraction of the cost! Super easy, seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.
I finally came to the realization that its not cooling down here in Carlsbad (north San Diego) any time soon, so if I ever wanted to eat soup this Fall, I was going to have to slurp it with my air conditioning on full blast.
I am so sorry for me and for you that I waited this long because this Creamy Basil Parmesan Italian Soup is one of my favorite soups ever.
I was inspired by the ingredients and flavor profile of my Tomato Basil Parmesan Soup which is pureed and mega creamy and to-live-for (another must try). In this version, my Creamy Basil Parmesan Italian Soup is still creamy but with a wonderfully hearty texture – and its only two pots – and one of those is for the pasta!
This beloved soup is swimming with moist chicken, sauteed onions, carrots, celery, bell peppers and small macaroni seasoned with bay leaves, garlic, parsley, oregano, cumin and of course plenty of fresh basil.
The soup is delish left alone in this seasoned broth, but for over-the-top deliciousness – as in better than any restaurant – stir in Parmesan cheese and either heavy cream or half/half, and you won’t be able to stop after two bowls – you won’t even be tempted.
- 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 chicken stock or broth
- 2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained
- 1 teaspoon sugar
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1/4 cup loosely packed fresh basil, chopped
- Dash - 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups heavy cream or half and half*
- 1 cup grated Parmesan cheese
- freshly grated Parmesan cheese (optional)
- fresh basil
- Cook pasta in salted water until al dente. Drain and set aside.
- 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.
- 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.
- 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 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.
- Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta and chicken. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
- Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.
Carlsbad Cravings original
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