Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

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1 tablespoon olive oil

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

1 medium yellow onion, diced

2 medium carrots, diced

4 cloves garlic, minced

1 tablespoon tomato paste

1 pint fresh cocktail tomatoes

1 small Yukon Gold potato, peeled and diced

6 cups chicken broth

1 teaspoon Italian seasoning

½ teaspoon kosher salt

¼ teaspoon black pepper

½ cup dry ditalini or orzo

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Finish

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¾ to 1 cup freshly grated Parmesan cheese

½ cup half-and-half or heavy cream

1 cup fresh basil, chopped

1 tablespoon lemon juice

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Optional

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Parmesan rind

Extra Parmesan for serving

Red pepper flakes

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Instructions

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.

2. Add chicken and cook until lightly browned, about 4–5 minutes. Remove to a plate.

3. Add onion and carrots. Cook 5–6 minutes until softened.

4. Add garlic and tomato paste. Cook 1 minute.

5. Add fresh cocktail tomatoes and cook 5–8 minutes until many burst and become jammy.

6. Return chicken to the pot. Add potato, broth, Italian seasoning, salt, pepper, and Parmesan rind if using.

7. Bring to a boil. Reduce heat and simmer for 15 minutes.

8. Stir in the dry pasta and continue simmering 10–12 minutes, until the pasta and potatoes are tender.

9. Lightly mash some of the potatoes and tomatoes against the side of the pot to naturally thicken the broth.

10. Remove Parmesan rind. Lower heat to the lowest setting.

11. Stir in Parmesan a handful at a time until melted.

12. Stir in cream, basil, and lemon juice.

13. Taste and adjust seasoning.

14. Serve with extra Parmesan and basil.

A couple tweaks I’d make for

your

batch:

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If your cocktail tomatoes are especially sweet, add an extra squeeze of lemon.

Since you like richer flavors, I’d use a full cup of Parmesan.

If you have sourdough on hand, toast a thick slice, rub it with a cut garlic clove, and dunk it in the soup.

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The potato + burst tomatoes + Parmesan creates a surprisingly velvety broth without needing a lot of cream. It ends up somewhere between tomato basil soup and chicken noodle soup, in the best way. 🍅🧀🌿