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+ servings
Creamy tomato basil soup with noodles, chicken, and veggies. With a side of breadsticks.

Loaded Creamy Tomato Basil Soup

This Loaded Creamy Tomato Basil Soup has it all. The comfort of a classic creamy tomato soup loaded with veggies, chicken and noodles complete with fresh basil and parmesan cheese. Loaded is an understatement and to call it a soup might be a stretch. It's filling, comforting and a family favorite.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Large Dutch Oven or Other Large Pot

Ingredients
  

  • 2 tbsp Olive Oil Divided
  • 2 tbsp Butter
  • 1 lb Chicken Breast cut into Bite Size Pieces About 2 breasts
  • 3 Medium Carrots Diced
  • 4 Stalks Celery Diced
  • 4 Cloves Garlic Minced
  • 1/4 Cup All Purpose Flour
  • 7 Cups Chicken Stock
  • 1 28oz Can Crushed Tomatoes San Marzano are the best
  • 2 Bay Leaves
  • 1 tsp Dried Parsley
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • Pepper to taste
  • 12 oz Shell Pasta
  • 1/4 Cup Fresh Basil Chiffonade
  • 1/2 Cup Heavy Cream
  • 1 Cup Freshly Grated Parmesan Cheese

Instructions
 

  • Heat a large dutch oven (or other soup pot) over medium heat and add 1 tbsp of olive oil.
  • Add diced chicken and cook until browned and cooked all the way through. Transfer to a plate and set aside. About 5 Min.
  • In the now empty pot add the other 1 tbsp of olive oil and 2 tbsp of butter.
  • Once butter is melted, add in diced onions and saute until soft and translucent. 5-6 Minutes
  • Add in diced carrots and celery and continue to cook until they begin to soften. Another 2-3 minutes
  • Add in minced garlic and let cook for 30 seconds or until fragrant.
  • Add in the 1/4 cup flour and mix really well. It will be thick. Cook for another 1-2 min stirring occasionally so the flour doesn't burn.
  • Slowly add in 7 cups of chicken broth. Make sure to stir while incorporating.
  • Add in all the seasoning, cooked chicken and noddles and bring to a boil. About 10-12 min. Be sure to check the noodles so they are not over cooked.
  • Once noodles are cooked all the way thorough, add in the fresh basil.
  • Slowly pour in the heavy cream, stirring to incorporate.
  • Remove from heat and fold in the parmesan cheese.
  • Serve warm
  • Store in food safe container and keep in the fridge for 2-3 days.

Notes

~ If you would like this dish thinned out, add more chicken broth once the noodles are cooked through. You can also cook the noodles separate and transfer to the soup at the end. 
~ If you don't have fresh basil dried can be substituted. Use 1 tsp fresh basil with the other spices. It will not be as flavorful compared to using fresh.
Keyword Creamy tomato soup, Tomato basil soup, Tomato soup
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