Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound (450 g) boneless, skinless chicken breasts, cubed
  • 4 cups (960 ml) chicken broth
  • 1 can (15 oz / 425 g) crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • Fresh basil, chopped
  • Additional grated Parmesan for serving

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
  3. Stir in the cubed chicken, cooking until no longer pink, about 5-7 minutes.
  4. Pour in chicken broth and crushed tomatoes. Stir well.
  5. Add Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  6. Reduce heat; add heavy cream and grated Parmesan, mixing until cheese melts and soup is creamy.
  7. Taste and adjust seasoning if needed.
  8. Ladle into bowls and garnish with fresh basil and additional Parmesan before serving.