Ingredients

• 1 14 1/2-ounce can Italian-style stewed tomatoes, undrained and chopped
• 1 14-ounce can chicken broth
• 1/4 teaspoon dried oregano
• 2 tablespoons mini pasta shells
• 1 cup chopped cooked chicken breast
• 2 cups coarsely chopped escarole (about 1 small head)
• 2 teaspoons extra-virgin olive oil
• Grated Parmesan cheese
• 2 cups water

Directions

1. DIRECTIONS

2. Combine the undrained tomatoes, broth and oregano in a large saucepan. Cover and bring to a boil over high heat.

3. Reduce heat to low; add pasta shells and cook until tender.

4. Add chicken, escarole and oil; cook another 5 minutes.

5. Top each serving of soup with Parmesan cheese.

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