Taking one classic dish and turning it into another, this Chicken Parmesan Soup is hearty, filling and absolutely delicious. A recipe to keep in your recipe box that you will make over and over.
If you are a Chicken Parmesan lover, then you will fall in love with this Chicken Parmesan Soup.
Since we are coming into Fall I’m all for the soup recipes. This one in particular has been a favorite for a few years.
You really take your classic Chicken Parmesan and turn it into a soup, which makes a great comforting dinnertime recipe.
This recipe is not lacking in flavor either, with the spices, pasta, chicken, and so much more. You will get burst of flavor with each and every single bite.
This is really family friendly as well, kids and adults love it all the same. So we have had no issues with getting kids to eat it!
If you are looking for a fun and flavorful soup, you absolutely cannot go wrong with this Chicken Parmesan Soup.
Some of our other favorite soup recipes that we have on our site include: New England Clam Chowder, Cowboy Stew and Instant Pot Chicken Noodle Soup.
WHY THIS RECIPE WORKS:
- With flavorful ingredients, this tastes even better than the regular Chicken Parmesan.
- This comes together in around 30 minutes!
- Easily double this recipe to serve a larger crowd.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Olive oil
Yellow onion
Garlic
Salt
Italian seasoning
Ground pepper
Tomato paste
Low sodium chicken or vegetable broth
Fire roasted diced tomatoes
Parmesan cheese rind, optional
Small pasta (like ditalini, small bow ties, shells, or mini penne)
Parmesan cheese
Shredded chicken
Mozzarella cheese
Chopped parsley for garnish, optional
HOW TO MAKE CHICKEN PARMESAN SOUP, STEP BY STEP:
- In a large oven safe soup pot, heat the olive oil over medium heat and add the onion. Sauté the onion until soft, about 5-6 minutes.
- Add the garlic, salt, Italian seasoning, pepper, and tomato paste.
- Stir for a minute or 2 and then add the broth, tomatoes, and cheese rind, if using.
- Bring to a boil and add the pasta. Return to a boil and reduce heat to a simmer. Cook until the pasta is about 2-3 minutes from al dente. Do not overcook or your pasta will be too soft when the soup is done. It will continue to cook as the soup cools.
- Add the chicken and parmesan cheese into the soup and stir to combine.
- Remove from the heat, remove the parmesan rind, and sprinkle the mozzarella cheese over the top gently to not let it sink. Put the pot (make sure it’s oven safe) in the oven and turn the broil on high. Broil until the cheese is melted, about 3-4 minutes. Keep a close eye on it so it doesn’t burn.
- Remove from the oven and garnish with parsley and more parmesan, if desired.
WHAT IS THE BEST PASTA TO USE?
You can use various types of pasta for this recipe, but we like to use smaller pasta. Some ideas that you can use include:
- Ditalini
- Small bow ties
- Shells
- Mini penne
- Elbow macaroni
We used mini penne for this recipe, but those are other options that you could use as well.
CAN I USE ROTISSERIE CHICKEN FOR THIS RECIPE?
Yes absolutely, using rotisserie chicken is a great option and we do it a lot when we have some on hand.
If you don’t have pre-cooked chicken, you bake chicken breasts seasoned with salt, pepper, and olive oil in the oven at 400 degrees F for about 12-15 minutes, depending on the size/thickness.
WHAT IS THE POINT OF THE CHEESE RIND?
This adds a lot of flavor to the soup, infusing it with the flavor of the cheese.
You absolutely do not have to use it, the soup will still taste amazing using it or not.
CAN I DOUBLE THIS RECIPE?
Absolutely, if you are serving a larger crowd then doubling the recipe is a great idea.
This original recipe serves around 5-6 people. So if you are having a party or guests then doubling works great.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 2-3 days.
To reheat, place in the microwave or back in a pot on the stove until heated through.
We do not recommend freezing this recipe.
TIPS AND TRICKS:
- Make sure you are using small pasta for this recipe, see suggestions above.
- We do not recommend freezing this recipe.
- Make sure you are using an oven safe pot because it needs to go under the broiler for a bit.
- Easily double this recipe to serve more people.
- Serve with a side salad or crusty bread!
- The cheese rind adds a lot of flavor but can be omitted and still taste amazing.
- Rotisserie chicken can be used for this recipe.
When it comes to a delicious and hearty soup, you absolutely need to add this Chicken Parmesan Soup to your recipe menu.
If you like this recipe you might also like:
If you’ve tried this CHICKEN PARMESAN SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Parmesan Soup
Ingredients
- 2 Tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse ground pepper
- 2 Tablespoons tomato paste
- 6 cups low sodium chicken or vegetable broth
- 14 ounce can fire roasted diced tomatoes
- 1 parmesan cheese rind optional, but lots of added flavor
- 8 ounces small pasta like ditalini, small bow ties, shells, or mini penne
- ½ cup parmesan cheese freshly shredded, plus more for garnish
- 2 cups shredded chicken leftover or rotisserie chicken work great in this recipe
- 1 ½ cups mozzarella cheese freshly shredded
- Chopped parsley for garnish optional
Instructions
- In a large oven safe soup pot, heat the olive oil over medium heat and add the onion. Sauté the onion until soft, about 5-6 minutes.
- Add the garlic, salt, Italian seasoning, pepper, and tomato paste.
- Stir for a minute or 2 and then add the broth, tomatoes, and cheese rind, if using.
- Bring to a boil and add the pasta. Return to a boil and reduce heat to a simmer. Cook until the pasta is about 2-3 minutes from al dente. Do not overcook or your pasta will be too soft when the soup is done. It will continue to cook as the soup cools.
- Add the chicken and parmesan cheese into the soup and stir to combine.
- Remove from the heat, remove the parmesan rind, and sprinkle the mozzarella cheese over the top gently to not let it sink. Put the pot (make sure it’s oven safe) in the oven and turn the broil on high. Broil until the cheese is melted, about 3-4 minutes. Keep a close eye on it so it doesn’t burn.
- Remove from the oven and garnish with parsley and more parmesan, if desired.
Notes
- Make sure you are using small pasta for this recipe, see suggestions above.
- We do not recommend freezing this recipe.
- Make sure you are using an oven safe pot because it needs to go under the broiler for a bit.
- Easily double this recipe to serve more people.
- Serve with a side salad or crusty bread!
- The cheese rind adds a lot of flavor but can be omitted and still taste amazing.
- Rotisserie chicken can be used for this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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