Chicken Parmesan Soup

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 1 onion, small dice
• 4 cloves garlic, minced
• 3 T tomato paste
• 1 t crushed red pepper
• 1 (15-oz) can crushed tomatoes
• 6 c chicken stock
• 2 c penne pasta, uncooked
• 1 lb chicken breast, boneless, 1-inch cubes, cooked
• 1-½ c Parmesan cheese, grated
• 1 T fresh parsley, fine chop
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", adjust time to 25 minutes, press "start/stop", and add oil. When hot, add onions and cook until translucent.
2. Add garlic and cook until fragrant. Stir in tomato paste and crushed red pepper.
3. Add tomatoes and chicken stock. Bring to simmer and add pasta.
4. Close and lock lid. Set pressure cooker to "multi grain", adjust time to 8 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid. Add chicken, Parmesan, and parsley. Season with salt and pepper, if needed.
7. Ladle into serving dishes and serve.