If you are craving a cozy, comforting meal that perfectly blends the savory flavors of Italian cuisine with the warmth of a bowl of soup, this Chicken Parmesan Soup Recipe is an absolute must-try. Imagine tender shredded rotisserie chicken, mozzarella melting into a rich tomato broth, and penne pasta bringing the perfect bite every time. The fresh basil and freshly grated Parmesan finish the dish with a bright, cheesy pop that feels like a hug in a bowl. Whether it’s a chilly evening or you just want something easy yet deeply satisfying, this recipe hits all the right notes.
Ingredients You’ll Need
This Chicken Parmesan Soup Recipe uses a handful of simple ingredients that come together to create an explosion of flavors and textures. Each component has a role—whether it’s the richness of the olive oil, the sweetness of the onions, or the comforting chew of the penne pasta—to make this dish incredibly delicious and balanced.
- Extra-virgin olive oil: Provides a fragrant base and smooth richness while sautéing the aromatics.
- Large onion (chopped): Adds sweetness and depth to the broth as it softens.
- Garlic cloves (minced): Infuses the soup with that irresistible warm, savory kick.
- Tomato paste: Brings concentrated tomato flavor and a lovely color to the broth.
- Crushed red pepper flakes: Offers a gentle heat that wakes up the taste buds without overpowering.
- San Marzano diced tomatoes: Adds chunky texture and authentic tomato sweetness.
- Chicken broth: The flavorful liquid base that ties everything together with savory comfort.
- Salt and pepper: Essential seasonings to enhance and balance all flavors in the soup.
- Penne pasta: Slightly firm and hollow, perfect for catching the saucy broth in every bite.
- Cooked rotisserie chicken (shredded): Tender protein that makes this soup hearty and satisfying.
- Shredded mozzarella: Melts beautifully for a creamy, cheesy texture throughout the soup.
- Freshly grated Parmesan: Adds sharp and nutty notes that deepen the overall flavor.
- Chopped fresh basil: A bright, herbal finish that brings freshness and color to the dish.
How to Make Chicken Parmesan Soup Recipe
Step 1: Sauté Onions and Garlic
Start by warming the extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped onions, cooking them until they become soft and fragrant, roughly five minutes. This step is crucial because it develops a sweet, mellow base flavor. Then toss in the minced garlic and cook for just one more minute so it doesn’t turn bitter but releases its aroma.
Step 2: Build the Tomato Broth
Next, stir in the tomato paste, crushed red pepper flakes, and San Marzano diced tomatoes. Pour in the chicken broth, then bring everything to a gentle simmer. Season with salt and pepper to your taste. This broth creates the deep, savory foundation that makes this Chicken Parmesan Soup Recipe special—rich tomatoes meet gently spicy undertones in every spoonful.
Step 3: Cook the Pasta
Add the penne pasta directly into the simmering broth. Let it cook uncovered for about nine minutes, stirring occasionally to prevent sticking. The pasta absorbs the broth’s flavors without losing its al dente bite, maintaining that satisfying texture that turns soup into a delightfully filling meal.
Step 4: Add Chicken and Cheese
Once the pasta is just right, fold in the shredded rotisserie chicken, shredded mozzarella, and freshly grated Parmesan. Stir gently to help the cheese melt into the hot soup, creating a luscious, creamy texture that’s utterly comforting. Add the chopped fresh basil at this stage to infuse the soup with a fragrant and fresh herbal note that lifts the flavors.
Step 5: Serve Hot
When the cheese is melted and everything is heated through, your Chicken Parmesan Soup Recipe is ready to enjoy. Ladle it into bowls, garnishing with extra basil for a pop of green, and preferably serve it alongside crusty bread to mop up every last delicious drop.
Step 6: Enjoy!
This is the moment to sit back, savor the flavors, and feel proud of making a soup that warms both body and soul. It’s absolutely worth every joyful slurp.
How to Serve Chicken Parmesan Soup Recipe
Garnishes
Adding fresh garnishes like a sprinkle of chopped basil leaves or an extra handful of grated Parmesan elevates the presentation and brightens the overall taste. A crack of fresh black pepper on top can also add a subtle spicy kick to each spoonful.
Side Dishes
Because this soup is already hearty and rich, pairing it with simple sides like crusty Italian bread, garlic breadsticks, or a light mixed green salad with a vinaigrette complements the meal without overpowering it. These sides add refreshing contrasts and a bit of crunch.
Creative Ways to Present
Serve the Chicken Parmesan Soup Recipe in rustic bowls with a small ramekin of extra grated Parmesan and chili flakes on the side for those who want to customize their flavor. You could even offer a drizzle of good-quality olive oil or balsamic glaze for a gourmet touch that impresses guests or family alike.
Make Ahead and Storage
Storing Leftovers
This chicken Parmesan soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness. The flavors meld even more after a day, making leftovers perfect for next-day lunches or dinners.
Freezing
For longer storage, freeze the soup in suitable containers or heavy-duty freezer bags. Be sure to leave some space for expansion. It will keep well for up to 3 months. Freezing is ideal if you want a ready-made meal for busy days.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup appears too thick after refrigeration or freezing, stir in a splash of chicken broth or water to loosen it. Avoid overheating so the pasta stays perfectly tender without getting mushy.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook boneless, skinless chicken breasts or thighs and shred them before adding to the soup. Rotisserie chicken just saves time and adds extra flavor, but fresh cooked chicken works just as well.
Is there a substitute for penne pasta?
Definitely. Other small pasta shapes like rigatoni, ziti, or even mini shells work wonderfully. Just adjust cooking times if needed to keep the pasta al dente and avoid mushiness.
Can I make this soup vegetarian?
To adapt this Chicken Parmesan Soup Recipe for vegetarians, swap the chicken broth for vegetable broth and omit the chicken. Adding sautéed mushrooms or roasted vegetables will keep it hearty and satisfying.
How spicy is the soup with the red pepper flakes?
The crushed red pepper flakes give the soup a gentle, pleasant heat that won’t overpower. You can always adjust the amount to your taste or omit them entirely if you prefer no heat.
Can I prepare this soup ahead and reheat for a party?
Yes! This soup is perfect for making in advance. Just reheat it slowly and add a little extra broth if it has thickened too much. It’s a great make-ahead option that impresses every time.
Final Thoughts
This Chicken Parmesan Soup Recipe is one of those dishes that feels like an instant favorite. It’s warm, cheesy, and beautifully balanced with fresh and vibrant flavors. Whether you’re cooking for your family, friends, or simply treating yourself, this soup brings comfort and joy in every spoonful. Give it a try—you might just find yourself coming back to it again and again.
Print
Chicken Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting Chicken Parmesan Soup blends all the flavors of the classic Italian dish into a hearty, cheesy soup. Tender shredded rotisserie chicken, penne pasta, and a rich tomato broth come together with melted mozzarella and Parmesan cheese, finished with fresh basil for a perfect weeknight meal.
Ingredients
Main 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 cups shredded mozzarella
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Sauté onions: Heat olive oil in a large dutch oven over medium heat. Add chopped onions and cook, stirring occasionally, until they are soft and fragrant, approximately 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add tomato base and broth: Stir in tomato paste, crushed red pepper flakes, diced tomatoes, and chicken broth. Bring the mixture to a simmer and season with salt and pepper to taste.
- Cook pasta: Add penne pasta directly to the simmering soup. Cook for about 9 minutes while stirring occasionally until the pasta is al dente.
- Add chicken and cheese: Once the pasta is cooked, stir in shredded rotisserie chicken, shredded mozzarella, and freshly grated Parmesan cheese. Mix until the cheeses melt into the soup for a creamy texture.
- Finish with basil: Stir in chopped fresh basil to infuse the soup with bright, herbal notes. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls. Garnish with additional basil leaves and serve alongside crusty bread for dipping. Enjoy your flavorful Chicken Parmesan Soup!
Notes
- Use rotisserie chicken to save time and add flavor without extra effort.
- San Marzano tomatoes provide a sweet and less acidic flavor, but any good quality canned diced tomatoes will work.
- Feel free to substitute penne pasta for other short pasta shapes like rigatoni or fusilli.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop to avoid breaking down the pasta too much.
- For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
