Chicken Parmesan Soup
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.
Servings: 6
Calories: 444kcal
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
Calories: 444kcal | Carbohydrates: 39g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 972mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 4mg | Calcium: 352mg | Iron: 2mg