Looking for a cozy, satisfying soup that brings all the comfort of a classic Italian dish into one bowl? This chicken parmesan soup is your answer. It’s warm, cheesy, full of tender chicken, and bursting with rich tomato flavor. Whether it’s a chilly night or a busy weekday dinner, this soup will become a family favorite fast.
Table of Contents
Why You’ll Love Chicken Parmesan Soup
- Quick and easy to make with simple ingredients
- Combines the flavors of chicken parm in soup form
- Melts gooey mozzarella in every bite
- Great for leftovers or meal prep
- Kid-friendly and perfect for cold weather
Ingredients for Chicken Parmesan Soup
Main Ingredients
- Olive oil
- Onion
- Garlic
- Crushed red pepper flakes
- Tomato paste
- Chicken broth
- Crushed tomatoes
- Pasta (penne or small soup pasta)
- Dried basil
- Dried oregano
- Cooked chicken
- Parmesan cheese
- Mozzarella cheese
- Salt
- Black pepper
Optional Garnishes
- Fresh parsley
- Extra shredded mozzarella
- Extra Parmesan
- Croutons or toasted bread
Equipment
- Large soup pot
- Measuring cups
- Measuring spoons
- Wooden spoon
- Ladle
Utensils
- Knife
- Cutting board
- Grater (for cheese)
- Soup bowls
- Serving spoon
Variations
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce.
- Low-Carb Option: Skip the pasta and use cauliflower rice instead.
- Creamy Style: Stir in a splash of heavy cream before serving.
- Vegetarian Twist: Use vegetable broth and substitute chicken with white beans.
- Extra Protein: Add white beans or cooked sausage for more substance.
How to Make Chicken Parmesan Soup
Step 1: Sauté the Aromatics
To begin with, heat olive oil in a large soup pot over medium heat. Once hot, add the diced onion and cook until it’s soft and slightly golden. Next, stir in the minced garlic and crushed red pepper flakes. Let them cook for about 30 seconds, just until fragrant.
Step 2: Add Tomato Paste
Now, stir in the tomato paste and mix it well with the sautéed ingredients. Let it cook for 1-2 minutes to deepen the flavor. The paste should darken slightly and smell rich and sweet.
Step 3: Simmer the Soup
Pour in the chicken broth and crushed tomatoes. Stir everything together, then add the pasta, dried basil, and oregano. Bring the soup to a gentle boil, then lower the heat and simmer for 10-12 minutes or until the pasta is just tender.
Step 4: Finish with Chicken and Cheese
Once the pasta is cooked, stir in the cooked chicken and shredded Parmesan. Let it warm through for a couple of minutes. Finally, stir in half of the shredded mozzarella. Ladle the soup into bowls and sprinkle the remaining mozzarella on top. Add a little salt and pepper to taste. Serve hot.
Tips and Tricks
- Dice or shred leftover rotisserie chicken for a quick shortcut.
- Use smaller pasta shapes like ditalini or elbow if penne feels too big.
- Stir the cheese in off heat to prevent clumping.
- Taste and adjust salt after the cheese is added, since Parmesan adds saltiness.
How to Serve Chicken Parmesan Soup
Serve this soup in deep bowls with crusty bread on the side. It also pairs wonderfully with a crisp green salad or garlic toast. For a fun twist, sprinkle crushed croutons on top for a crunchy bite.
Make Ahead and Storage
Let leftovers cool completely before storing.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the pasta for best texture, up to 2 months.
- Reheat: Warm on the stove or in the microwave, adding a splash of broth if it’s too thick.
FAQs
Can I use uncooked chicken?
Yes, but cook it fully in the broth before adding pasta, then shred it and return it to the soup.
Can I freeze this soup?
Yes, but it’s best to freeze without the pasta since it can get mushy.
Is this soup spicy?
It has a mild kick. You can leave out the red pepper flakes for a milder version.
What pasta works best?
Short pasta like penne, elbows, or shells hold up well in the soup.
Conclusion
In summary, this chicken parmesan soup takes the best parts of a favorite Italian dish and turns it into a warm, cozy bowl of goodness. It’s cheesy, flavorful, and easy enough for any home cook. Give it a try this week—you won’t regret it.
If you’re loving the cozy vibes of this chicken parmesan soup, you’ll definitely want to try a few more comforting favorites from our kitchen. For a beautiful twist on a root veggie classic, don’t miss the vibrant purple sweet potato recipe. Craving something hearty with familiar flavors? Our creamy and filling chicken and potato soup is a must-make. Or, for a rustic Italian-style dish, cozy up with the rich and satisfying escarole bean soup recipe that brings old-world comfort straight to your bowl.
For those curious about the background and ingredients behind this dish, it’s worth exploring a few helpful resources. Learn more about the origins of chicken parmesan, a classic Italian-American favorite that inspired this soup. If you’re interested in the key ingredient that gives this recipe its richness, read up on the history and uses of Parmesan cheese. And for a deeper dive into the comforting world of brothy meals, check out the wide variety of styles and techniques in soup from around the globe.
Chicken Parmesan Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 large onion finely diced
- 3 cloves garlic minced or pressed
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste 33g
- 4 cups chicken broth two 14.5-ounce cans
- 28 ounces crushed tomatoes two 14-ounce cans
- 4 ounces penne pasta about 1 1/3 cups or similar soup pasta
- 1/2 teaspoon dried basil
- 1/4 heaping teaspoon dried oregano
- 2 cups cooked chicken diced or shredded
- 1/2 cup shredded Parmesan cheese about 2 ounces
- 1 cup shredded mozzarella cheese divided, about 4 ounces
- to taste salt and pepper
Optional Garnishes
- 1 tablespoon chopped fresh parsley
- 2 tablespoons extra shredded mozzarella
- 1 tablespoon grated Parmesan cheese
- optional croutons or toasted bread
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds.
- Add the tomato paste and stir well to combine. Let it cook for 1-2 minutes to deepen the flavor, stirring frequently.
- Pour in the chicken broth and crushed tomatoes. Stir in the pasta, basil, and oregano. Bring to a gentle boil, then reduce heat and simmer uncovered for 10-12 minutes or until the pasta is tender.
- Stir in the cooked chicken and shredded Parmesan. Let the soup heat through for 2-3 minutes. Mix in half the mozzarella. Serve hot, topped with the remaining mozzarella and your favorite garnishes.