Chicken Parm Soup Recipe | The Leaf

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 cup yellow onion, diced
• 1 Tbsp. minced garlic
• 1 28-ounce can diced tomatoes
• 2 cups no sugar added marinara sauce
• 2 cups low sodium chicken broth
• 1 tsp. dried oregano
• ½ cup quinoa
• 2 cups cooked rotisserie chicken, shredded
• Salt and pepper, to taste
• 3 Tbsp. fresh basil, chiffonade
• 6 Tbsp. shredded part skim mozzarella cheese