A comforting tomato-based chicken soup with basil, pasta, and a creamy finish. Perfect for easy family dinners.

1 tbsp olive oil

1 small yellow onion, chopped

1 small green bell pepper, chopped

1 tsp crushed garlic

1 tsp Creole-style seasoning

2 cans (15 oz each) crushed tomatoes

1 can (15 oz) petite diced tomatoes with onions and garlic

1 can (14 oz) chicken broth

1 tbsp chopped fresh basil or 1 tsp basil paste

2 boneless, skinless chicken breasts, cut into 1-inch pieces and seasoned with 1/2 tsp Creole-style seasoning

1/2 cup uncooked ditalini pasta

1/2 cup half-and-half

Shredded parmesan for serving

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1. Warm olive oil in a soup pot over medium-high heat. Add onion, bell pepper, and seasoning, and cook until softened.

2. Stir in garlic and cook briefly to deepen flavor.

3. Add crushed tomatoes, diced tomatoes, and chicken broth. Stir well.

4. Add basil and bring to a gentle boil.

5. Add chicken and pasta. Simmer until chicken is cooked and pasta is tender.

6. Stir in half-and-half and simmer briefly.

7. Serve hot topped with shredded parmesan.

Adjust seasoning to taste. Pasta will continue to absorb liquid as it sits.