Chicken Parmesan Soup
All the flavors of classic chicken parmesan in a warm, cheesy, and comforting soup. Perfect for weeknights and cozy dinners.
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.