Ingredients
Equipment
Method
Build the Aromatic Base
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it begins to soften, about 4 to 5 minutes.
- Stir in the minced garlic, Italian seasoning, bay leaf, and the Parmesan rind. Cook for another minute until the garlic is wonderfully fragrant.
Simmer the Broth
- Pour in the diced tomatoes and chicken broth. Increase the heat to high and bring the liquid to a rolling boil.
- Stir in the pasta, return to a boil, and then reduce the heat to maintain a steady simmer. Let it cook, stirring occasionally, until the pasta is tender but still has a slight bite (*al dente*)—about 8 to 10 minutes. During this time, the Parmesan rind will infuse the broth.
Finish and Serve
- Once the pasta is cooked, remove the pot from the heat. Fish out and discard both the bay leaf and the softened Parmesan rind.
- Stir in the shredded rotisserie chicken and season with salt and pepper to taste. Divide the soup among bowls.
- Top each serving with a generous amount of mozzarella cheese and let it sit for a minute to get gloriously melty. Finish with a sprinkle of freshly grated Parmesan cheese, fresh basil, and a pinch of red pepper flakes if desired.
Nutrition
Notes
To ensure perfect pasta, especially for leftovers, cook it separately and combine when reheating. If the soup thickens, thin with extra broth. The Parmesan rind is crucial for a rich, umami broth, and freshly grated Parmesan offers the best melt and flavor. Let the soup rest 5 minutes before serving to meld flavors. Enjoy with garlic bread and a crisp side salad. Raw chicken breast can be used instead of rotisserie (sauté first). Use gluten-free pasta or omit for grain-free, or make your own Italian seasoning from dried herbs. Nutrition information is estimated based on common ingredients and serving sizes and may vary.