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
Scale
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.
