Cheesy Grilled Chicken Parmesan Soup with Fusilli Pasta and Fresh Basil
INGREDIENTS
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Olive or canola oil
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1 onion, diced
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Salt
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Black pepper
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2 teaspoons Italian seasoning
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1 teaspoon dry oregano
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6 large cloves garlic, pressed through garlic press
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2 tablespoons tomato paste
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2 (28 ounce) cans San Marzano whole tomatoes
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2 ½ cups hot chicken stock
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¾ cup grated parmesan cheese, plus extra for garnish
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1 tablespoon chopped flat-leaf parsley
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1 pound chicken tenderloins (or skinless, boneless chicken breasts), uncooked
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8 ounces dry fusilli pasta (about half of a 1 pound package), cooked according to package instructions
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8 ounce fresh mozzarella ball (the kind packed in water), crumbled or grated
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¼ cup julienned fresh basil
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