chicken parmesan soup

Directions:

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season 2 chicken breasts with 1½ teaspoons Italian seasoning and ¼ teaspoon pepper. Cook, turning once, until browned, about 6 minutes. Transfer to a plate, reserving the oil in the pot.
2. Add onion to the pot; cook over medium-high heat, stirring occasionally, until beginning to soften, about 3 minutes. Add 2 tablespoons garlic, ½ teaspoon crushed red pepper and the remaining ½ teaspoon Italian seasoning; cook, stirring often, until fragrant, about 1 minute. Add 6 cups broth, 1 (28-ounce) can crushed tomatoes and the browned chicken; bring to a boil. Stir in 8 ounces penne, ¾ teaspoon salt and the remaining ¼ teaspoon pepper. Cook, stirring occasionally, until the pasta is al dente and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes.
3. Turn off heat; use tongs to transfer the chicken to a cutting board. Using 2 forks, shred the chicken; return it to the pot. Stir in 1 (5-ounce) package baby spinach and ⅓ cup basil; stir until the spinach is wilted, about 1 minute. Stir in 2 tablespoons vinegar. Ladle into 8 bowls; divide ¾ cup Parmesan crisps among the bowls. Garnish with additional basil, if desired.