This time of year, I can’t stop thinking about what type of soup I should try next.

When the days get shorter and the temperatures start dropping, it feels like the right thing to do. Making soup makes the house smell wonderful, and there’s usually enough left over for lunch the next day.

Our family has always enjoyed pasta dishes, especially anything with a creamy sauce and plenty of cheese. So, when I came across the idea of turning chicken parmesan into a soup, I thought it sounded like something we would really enjoy. And I was right!

This Creamy Chicken Parmesan Soup has the familiar Italian flavors, but in a warm, hearty bowl. The crushed tomatoes give it a rich tomato base, while the cream and parmesan make it just creamy enough. Add some tender chicken, pasta and mozzarella cheese, and you’ve got a pretty satisfying dinner.

I also love that this recipe is made in one pot and takes about 35 minutes. Using a rotisserie chicken makes it even easier, which is always a plus on busy evenings. Serve it with some warm garlic bread, and dinner is done!

From our kitchen to yours — enjoy!

Creamy Chicken Parmesan Soup

Serves 6

Ingredients:

• 2 T. butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz.) crushed tomatoes
• 4 c. chicken broth
• 2 c. cooked chicken, shredded
• 1 c. uncooked small pasta, such as ditalini or shells
• 1 t. Italian seasoning
• ½ t. dried basil
• ½ t. salt
• ¼ t. black pepper
• ½ c. heavy whipping cream
• ¾ c. freshly grated Parmesan cheese
• 1 c. shredded mozzarella cheese

Directions:

— Melt butter in a large soup pot over medium heat. Add onion and cook until softened, about 4–5 minutes. Add garlic and cook another 30 seconds.
— Stir in crushed tomatoes, chicken broth and seasonings. Bring to a gentle boil. Add pasta and simmer for 8–10 minutes, stirring occasionally. Add shredded chicken and continue cooking until pasta is tender and chicken is heated through.
–Reduce heat to low. Stir in heavy cream and Parmesan cheese until combined. Ladle into bowls and top with shredded mozzarella.

*One little tip: The pasta will soak up some of the broth as the soup sits, so you may want to add a little extra chicken broth when reheating leftovers.