Creamy Pasta Soup (Print Version)
# Ingredients:
01 -
2 tbsp unsalted butter.
02 -
1 small white onion, finely diced.
03 -
4 garlic cloves, chopped finely.
04 -
2 tbsp cajun spice mix, split.
05 -
5 cups chicken broth (or 4 cups broth + 1 cup water).
06 -
1 (14.5 oz) can chopped tomatoes, including liquid.
07 -
1 cup heavy whipping cream, warmed slightly.
08 -
1 cup ditalini pasta.
09 -
1 pound chicken breasts or tenderloins.
10 -
1 tbsp neutral-flavored cooking oil.
11 -
1 cup grated parmesan cheese, slightly warm.
12 -
Chopped green onions for a topping.
# Instructions:
01 -
Melt the butter in a large pot. Sauté the chopped onion and garlic until soft, about 5 minutes. Mix in 1 tbsp of cajun spice while stirring.
02 -
Take the pot off the stove. Stir in the cream, tomatoes (with juices), and chicken broth. Heat back up, let it boil, and then simmer gently.
03 -
Put the pasta into the simmering liquid. Cook it for 10 minutes, stirring often to keep it from sticking to the pot.
04 -
Sprinkle the chicken with the remaining cajun spice. Sear it in a hot skillet with oil for 3-5 minutes on each side. Dice it into smaller chunks.
05 -
Turn the heat down low. Mix in the shredded parmesan until it's incorporated. Add the chicken pieces. Let it cook together for another 2-3 minutes. Adjust salt and spices as needed.
# Notes:
01 -
Thinner chicken cooks faster and stays tender.
02 -
Fresh parmesan melts better and tastes richer.
03 -
Swap in palmini noodles to make this low-carb.