This Chicken Parmesan Soup is cozy, cheesy, and full of flavor—basically everything you love about chicken parm, but in a warm bowl.
It’s got juicy shredded chicken, melty mozzarella, a rich tomato broth, and pasta that soaks up all that goodness.
It’s perfect when you want comfort food but still want something a little lighter than a baked dish.
Why I Love This Recipe
I first made this soup on a cold weeknight when I didn’t have the energy to make full-on chicken parmesan. I wanted something warm, cheesy, and hearty—without all the breading and baking. After a few tweaks, this soup totally hit the spot.
- It’s ready in under an hour
- All the comfort of chicken parmesan, but easier
- Freezer-friendly and reheats great
- Uses simple pantry staples
What You’ll Need
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken broth
- 1 pound cooked shredded chicken (rotisserie or leftover)
- 1 cup small pasta (like ditalini or elbow)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil, chopped (for topping)
Pro Tips
- Use rotisserie chicken to save time
- Add the pasta right before serving so it doesn’t get mushy
- Stir the cheese in at the end so it melts smoothly
- Want it creamier? Add a splash of heavy cream
- Fresh basil at the end really makes the flavors pop
Tools You’ll Need
- Medium or large soup pot
- Wooden spoon
- Ladle
- Chef’s knife and cutting board
- Measuring spoons and cups
- Small bowls for prepping spices
Substitutions and Variations
- Swap ditalini for any small pasta (elbows, shells, or orzo)
- Use ground chicken or turkey instead of shredded chicken
- Add a handful of spinach or kale for extra greens
- Top with croutons for crunch
- Leave out red pepper flakes if you don’t want heat
Make Ahead Tips
- You can prep the broth and chicken base ahead of time—just don’t add pasta or cheese until you reheat
- Store cooked soup without pasta to avoid soggy noodles, then add cooked pasta right before serving
- Freezes great without the pasta
Cooking Instructions
Step 1: Sauté Onion and Garlic
In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add 1 small diced onion and sauté for 5 minutes, until soft. Add 4 minced garlic cloves and cook 1 more minute until fragrant.
Step 2: Add Spices and Tomato Paste
Stir in 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes (optional), 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring constantly, until tomato paste darkens.
Step 3: Add Crushed Tomatoes and Broth
Pour in 1 (28 oz) can crushed tomatoes and 6 cups chicken broth. Stir well and bring to a simmer.
Step 4: Add Chicken and Simmer
Add 1 pound cooked shredded chicken to the pot. Simmer for 15–20 minutes uncovered, stirring occasionally.
Step 5: Add Pasta
Add 1 cup small pasta (like ditalini) and cook for 8–10 minutes until pasta is tender.
Step 6: Stir in Cheeses
Turn off heat. Stir in 1 ½ cups shredded mozzarella cheese and ½ cup grated parmesan cheese until melted.
Step 7: Top and Serve
Ladle soup into bowls and top with chopped fresh basil and extra parmesan if you want.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave
- Pasta may absorb liquid—add a splash of broth when reheating
- Freeze without pasta for up to 3 months
Servings and Time
Serves: 6
Total Time: 45 minutes
Macros (per serving – estimate)
- Calories: 410
- Protein: 35g
- Fat: 18g
- Carbs: 26g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
- Tomato paste adds deep umami when caramelized with aromatics
- Stirring in cheese after cooking prevents clumping or stringiness
- Pasta cooks directly in broth, soaking up all that flavor
- Using both parmesan and mozzarella adds a creamy, salty finish
Common Mistakes
- Adding pasta too early: It’ll get mushy if overcooked
- Overheating the cheese: Can make it grainy instead of smooth
- Skipping the tomato paste step: That quick caramelization deepens flavor
- Using raw chicken: You want pre-cooked, shredded chicken for best texture
What to Serve With
- Garlic bread or cheesy toast
- A simple green salad with balsamic
- Roasted veggies on the side
- Crusty bread for dipping
FAQ
Can I make it in the crockpot?
Yes! Add everything except the pasta and cheese. Cook on low for 6 hours, then stir in cooked pasta and cheese at the end.
Can I use raw chicken?
If you want, you can simmer raw chicken breasts in the broth for 20–25 minutes, then shred and return it to the pot.
Can I make it spicy?
Definitely! Just increase the red pepper flakes.
Is it gluten-free?
Use gluten-free pasta, and make sure your broth is labeled gluten-free.
Final Thoughts
This Chicken Parmesan Soup is one of those feel-good meals that hits the spot every time. It’s cozy, filling, and just cheesy enough to feel like comfort food without going overboard. If you give it a try, I’d love to hear how it turned out for you! Leave a comment with your thoughts or any questions—I’m here to help.