CHEESY CHICKEN PARMESAN SOUP

CHEESY CHICKEN PARMESAN SOUP 1 TB extra-virgin olive oil 3 tsp minced garlic 3 TB tomato paste 1 tsp crushed red pepper flakes 1 tsp Italian seasoning 1 tsp basil 1 15-oz can diced tomatoes 5-6 cups chicken broth 1 lb. boneless skinless chicken breasts, cut into 1" chunks 8 oz penne 1½ cup shredded Parmesan 1 cup shredded mozzarella Salt and pepper to taste Fresh parsley, for garnish Warm oil in a large pot over medium heat. Add garlic and cook until fragrant. Stir in tomato paste, crushed red pepper flakes, Italian seasoning, and basil. Add diced tomatoes and chicken broth, bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes. Our chicken was already cooked, so we only let it simmer for 5 minutes. Add dry pasta and cook until al dente, about 10 minutes. Just before serving, mix in both cheeses until just melted. Season with salt and pepper. Top with parsley for effect