Updated
There’s nothing better than a warm, cheesy bowl of Chicken Parmesan Soup to satisfy your cravings—especially when it comes together in just 30 minutes. I love how easy this recipe is, thanks to tender rotisserie chicken, rich tomatoes, hearty pasta, and a generous amount of gooey cheese. It’s everything you love about classic chicken parmesan, transformed into a cozy, flavor-packed soup that’s perfect for any night of the week.
Soup season is definitely here, and to be honest, I’m not too mad about that! If you love chicken noodle soup, you are going to adore this hearty chicken parm version! This is a great, easy dinner to serve up to your family. Full of flavor and so hearty, thanks to the pasta. It’s filling, warming, and good for your soul!
Chicken Parmesan Soup Recipe
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 cup San Marzano Diced Tomatoes
- 6 cups Chicken Broth
- salt and pepper to taste
- 8 oz. penne pasta
- 1 lb. cooked rotisserie chicken shredded
- 1 1/2 c. shredded mozzarella
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh basil
Instructions
- Heat oil in a large dutch oven over medium heat. Add onions and allow to saute until soft and fragrant, about 5 minutes. Add the garlic and cook for one minute more.
- Stir in the tomato paste, red pepper flakes, diced tomatoes, and chicken broth. bring to a simmer. Add salt and pepper.
- Add the pasta and allow to cook for 9 minutes, stirring occasionally.
- Once the pasta is al dente, stir in the shredded (cooked) chicken, shredded mozzarella, and grated parmesan. Stir in the fresh basil.
- Once the cheese has melted, serve hot. Garnish with more basil and serve with crusty bread.
- Enjoy!
Becky’s Tips
- Make the soup in a heavy bottomed pan or dutch oven. This will distribute heat more evenly and the bottom is less likely to catch.
- The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
- Serve with crusty bread!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Parmesan Soup Step by Step
Sauté the Aromatics: Heat 1 tbsp of extra-virgin olive oil in a large Dutch oven over medium heat. Add 1 large chopped onion and sauté until soft and fragrant, about 5 minutes. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.
Build the Base: Mix in 3 tbsp of tomato paste, ½ tsp of crushed red pepper flakes, 1 ½ cups of San Marzano diced tomatoes, and 6 cups of chicken broth. Stir well and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
Cook the Pasta: Add 8 oz of penne pasta to the pot and let it cook for 9 minutes, stirring occasionally, until al dente.
Incorporate the Chicken and Cheese: Once the pasta is tender, stir in 1 lb of shredded rotisserie chicken, 1 ½ cups of shredded mozzarella, and 1 cup of freshly grated Parmesan. Stir until the cheese melts into the soup.
Finish with Fresh Basil and Enjoy: Mix in 2 tbsp of chopped fresh basil for a bright, herby flavor. Ladle the soup into bowls and garnish with extra basil. Serve hot with crusty bread on the side. Enjoy!
How to Store and Reheat
This soup is best served as soon as it’s made. If it sits for too long, the pasta will take on excess moisture and it will become soggy. It will still be delicious, though!
If you do have leftovers, store them in an airtight container for 3 to 4 days, and it can be reheated on the stovetop.
This soup it delicious except adding the grated parmesan cheese at the end was a mess.. It all clumped together and stuck to the spoon. How can this be avoided?
Try very slowly incorporating it and not adding any more until the cheese has melted in!