Easy Chicken Parmesan Soup

If you are a regular reader of my posts you'll know that I just love to take classic recipes and add a new twist because I just can't leave 'well enough' alone! Some of my past 'twists' were...
Philly Cheese Steak Spaghetti...The Sloppy Shepherd...Chicken Scampi...Greek Burgers...Mexican Meatloaf...Buffalo Style Oven Baked Ribs...Chocolate Cornbread and Chinese Turnovers, just to name a few.

This Chicken Parmesan Soup recipe is such an easy way to get your chicken parm fix! When I crave certain foods I want to be able to make it fast. If you have a good pasta sauce already prepared or if you have a jar of your favorite pasta sauce in  the house, this meal can be ready in less than  30 minutes! The croutons are a must in this dish because the chicken pieces are not breaded, as in a traditional chicken parm recipe. Who likes breading cutlets? I know I don't...too many steps...too much mess and too many extra dishes to wash! Plus the croutons add a nice crunch.

Look how easy this is to make...

Easy Chicken Parmesan Soup

INGREDIENTS:
3 boneless skinless chicken cutlets - cut into bite sized pieces
2 large cloves garlic - minced
2 Tbls. olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
4 cups prepared pasta sauce
1/3 cup fresh grated parmesan cheese
1/4 cup ricotta - I used part skim
14 oz. can low sodium chicken broth
1 & 1/2 cups shredded mozzarella - I used part skim
1 & 1/2 cups croutons - I used garlic flavored

DIRECTIONS:
In a large soup pot on medium heat add olive oil.
When oil has heated, sauté chicken pieces with the minced garlic, salt and pepper.
Stir constantly until chicken is fully cooked and all of the liquid has evaporated.
Then stir in the pasta sauce, grated parmesan cheese, 
ricotta and chicken broth. Bring to a low simmer.
Serve warm with shredded mozzarella and croutons on top.
Serves 4-6 people