I admit it: I love soup. I can eat it any time of year and be perfectly content. Even on the hottest days of the summer, I’ll pick a chilled soup and still indulge. But not everyone in my family feels the same way. Sometimes, soups aren’t fun or inventive enough to satisfy them. Which is why I was happy to find this Chicken Parmesan & Cavatappi Soup.
Combining one of my husband’s favorite meals, chicken Parmigiana, with my love of soup…how perfect is that? We cheated and used Publix grocery store’s deli fried chicken tenders (because they’re amazing), which made this even easier and faster to whip together. By sprinkling the chicken over each bowl of soup just before serving, the chicken wasn’t soggy when we sat down to eat. And we both loved the little cavatappi pasta shells. We liked the level of liquid there was, but if you wanted it with more, you could save some of the pasta cooking liquid and stir that in with the broth. Either way, this is an easy, yummy, kid-friendly soup is a keeper.
For more sure-to-please recipes for kids, check out our Kid-Friendly plan.
- 1 (24-oz) package frozen fully cooked breaded chicken breast tenders
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 12 oz uncooked cavatappi or rotini pasta
- 1 cup chopped onion
- 6 cloves garlic, minced
- 3 tablespoons olive oil
- 3 cups marinara sauce
- 2 cups chicken broth
- ⅓ cup torn fresh basil
- Cook chicken according to package directions.
- Preheat broiler. Arrange chicken on a rimmed baking sheet, and sprinkle with both cheeses; broil 1 to 2 minutes or until cheese is melted. Chop chicken.
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 4 minutes; stir in reserved pasta water, marinara sauce and broth, and bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
- Stir pasta into marinara mixture; cook 1 to 2 minutes or until thoroughly heated. Sprinkle each serving with chicken, basil and salt and pepper to taste.