Creamy Basil Parmesan Italian Soup

2 c. chicken breasts, cut into bite sized pieces 

2 c. uncooked small noodles (shells or ditalini)

4 Tbs. butter

1 small onion, chopped

1 c. carrots, chopped

1 c. celery, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

1/3 c. flour

5 c. chicken broth

1 (14.5oz) can diced tomatoes

1 (14.5oz) can diced tomatoes with chilis (*see note) 

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

1/4 c. loosely packed fresh basil, chopped 
(fresh is great, but you can use a heaping Tbs. of dried basil if needed)

2 c. half and half

1 c. grated parmesan cheese 

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 2 Tbs. butter in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through.
3. Add remaining 2 Tbs. butter to pot with the chicken. Add onions, carrots, celery, red pepper, and garlic and cook, while stirring, for 3 minutes.
4. Sprinkle in flour and cook, while stirring, for 2 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, and all remaining herbs and spices. Bring to a boil and reduce to a gentle simmer for 15 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by half and half. Stir in pasta. 

   
   

   *note: the tomatoes with chilis will add a little heat to your soup. If you don't like any heat, add 2 cans plain diced tomatoes.  If you really like some heat, add 2 cans of the diced tomatoes with chilies!  My family likes it best with one can of each.

   
   

   {adapted from carlsbadcravings.com}