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up close picture of cheesy chicken parmesan soup

Chicken Parmesan Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 592kcal
This hearty and comforting chicken parmesan soup is so easy to make and ready to serve in 30 minutes. Made with rotisserie chicken, tomatoes, pasta and lots of cheese, you are going to love this flavorful soup!
Print Recipe


  • 1 tbsp. Delallo 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 Delallo San Marzano Diced Tomatoes
  • 6 cups Chicken Broth
  • salt and pepper to taste
  • 8 oz. Delallo Penne Pasta
  • 1 lb. cooked rotisserie chicken shredded
  • 1 1/2 c. shredded mozzarella
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh basil


  • 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!



  • 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!


Calories: 592kcal | Carbohydrates: 39g | Protein: 47g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 1913mg | Potassium: 626mg | Fiber: 3g | Sugar: 6g | Vitamin A: 930IU | Vitamin C: 25mg | Calcium: 548mg | Iron: 2mg