Because any soup with Parmesan is automatically elite
Hi friends! Happy Tuesday :)
This beauty is a crave-worthy soup: loads of parmesan, fresh veggies + herbs, chickpeas, pasta, and chicken come together in this stunning bowl. Garnished with fresh lemon and cracked black pepper for a truly nourishing meal that’s light and cozy.
This soup was a fridge/pantry clean out dinner that left me CRAVING it to this day… it’s so delicious. You can really use whatever vegetables and herbs you have on hand, but I especially love the addition of fennel and dill here paired with the lemon!
There’s truly nothing better than a cozy soup with loads of Parmesan. Make sure to use freshly grated parmigiano reggiano for the best flavor; and measure with your heart ;)
Full recipe is below! Enjoy <3
1-1.5lb boneless skinless chicken thighs, cooked and shredded (omit to keep vegetarian)
2 tbsp olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 yellow onion, finely chopped
1 bulb fennel, white part only, thinly sliced (reserve fronds for garnishing if desired)
1/2 small head cabbage, thinly sliced or chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp dried oregano
2 bay leaves
1 sprig rosemary + 2 sprigs thyme, tied together with kitchen twine
1 quart chicken/vegetable stock
1 can chickpeas, rinsed and drained
1/2-1 cup short grain pasta, such as orzo or ditalini
Salt and pepper, to taste
Lemon juice, to taste (start with juice of 1 lemon)
Pinch red pepper flakes, or more to taste
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley, basil, mint, and/or dill
fresh Parmesan, cracked black pepper, fennel fronds/additional herbs, and lemon zest for garnish
Start by heating a large pot or Dutch oven over medium heat. Add olive oil and allow to heat up. Add your onions, carrots, and celery, and cook until beginning to soften.
Add your fennel and cabbage, then cook until onions are translucent and everything begins to brown.
Add garlic, sauté until fragrant. Add your tomato paste, Italian seasoning, and oregano, and stir until tomato paste coats vegetables. Add in your chickpeas, pasta, and stock, along with the fresh herb bundle and bay leaves. Bring to a low boil and reduce to a simmer, then simmer until pasta is cooked through, about 10 minutes depending on the pasta. The longer you simmer, the thicker the soup will become!
Add salt, lemon juice, pepper, and red pepper flakes to taste.
Stir in the shredded chicken, parmesan, and herbs. Taste again, adjust seasonings accordingly.
Serve with additional fresh herbs or fennel fronds, grated Parmesan, freshly cracked black pepper, and lemon zest and/or juice. A slice of crusty bread would also be delicious to dip. Enjoy!
I hope you love this recipe! It makes for some DELICIOUS leftovers too, as the flavors just continue to develop with time.
Check out my Instagram @abigailsapron to watch me make this!! Definitely one of my favorites of soup season hehe <3
With love,
Abigail