Chicken Parmesan Soup: A Cozy Twist on a Classic Italian Favorite

What if your favorite Italian comfort food, crispy, cheesy Chicken Parmesan, got cozy with your go-to weeknight soup? That’s exactly what this Chicken Parmesan Soup delivers: all the bold, garlicky, tomato-basil flavor of the classic dish, melted mozzarella and all, but in a slurpable, soul-warming format.

Let’s be honest, sometimes you want that nostalgic Sunday-at-grandma’s feeling without breading, frying, and dirtying half your kitchen. This soup checks every box: hearty, fast, family-friendly, and spoon-worthy enough to silence even the most pasta-obsessed toddler. Whether you’re meal-prepping for the week, feeding picky eaters, or just craving something that feels like a hug in a bowl, you’ve just found your new go-to.

In this recipe, you’ll learn how to:

• Make a rich, savory broth that screams comfort.
  
• Layer in shredded chicken, pasta, herbs, and that signature cheesy topping.
  
• Tweak it to fit your diet, low-carb? Vegetarian? Done.
  

So grab a pot and a big spoon. This isn’t just soup, it’s Chicken Parm, reimagined.

If you’re into rich, romantic flavors, don’t miss our Marry Me Chicken Soup Recipe, it’s creamy, herby, and basically a proposal in a bowl.

Ingredients for Chicken Parmesan Soup

Here’s everything you’ll need to recreate this cozy, craveable soup. Don’t worry, it’s mostly pantry staples and easy-to-find ingredients. Plus, I’ve added some quick notes to help you shortcut or customize where needed.

Main Ingredients:

• 2 tablespoons olive oil – For sautéing and flavor depth.
  
• 1 small yellow onion, diced – A sweet, aromatic base.
  
• 3 garlic cloves, minced – Don’t skimp, it’s the flavor backbone.
  
• 1 teaspoon Italian seasoning – Or mix dried oregano, basil, and thyme.
  
• 1/4 teaspoon crushed red pepper flakes (optional) – Adds a subtle heat.
  
• 1 (28 oz) can crushed tomatoes – San Marzano if you’re feeling extra.
  
• 4 cups chicken broth – Low-sodium if you want control over salt.
  
• 2 cups cooked, shredded chicken – Rotisserie makes this effortless.
  
• 1 cup dry small pasta (ditalini, elbows, or orzo) – Adds heartiness.
  
• Salt and black pepper, to taste – Adjust at the end for balance.
  

Toppings (Classic Chicken Parm Style):

• 1/2 cup shredded mozzarella cheese – Melts to that perfect gooey pull.
  
• 1/4 cup grated Parmesan cheese – For a nutty, salty finish.
  
• Fresh basil or parsley (optional) – A fresh, green garnish.
  
• Toasted bread or croutons (optional) – Perfect for dipping and crunch.

Craving something extra comforting? This Creamy Tortellini Soup is like a hug wrapped in cheese and pasta.

Instructions: How to Make Chicken Parmesan Soup

This soup comes together in under an hour and tastes like you simmered it all day. No complicated steps, no frying, no mess, just layers of cozy Italian flavor in one pot.

Step-by-Step Directions:

1. Sauté the aromatics.
   Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for another 30 seconds until fragrant (your kitchen will smell amazing).
   
2. Build the base.
   Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits at the bottom of the pot. Bring to a gentle boil.
   
3. Add the chicken and pasta.
   Stir in the shredded chicken and dry pasta. Reduce heat to a simmer and let it cook uncovered until the pasta is tender, about 10–12 minutes, depending on the shape. Stir occasionally to prevent sticking.
   
4. Taste and season.
   Once the pasta is done, taste the broth and season with salt and pepper as needed. Let the soup rest for 5 minutes off heat to thicken slightly.
   
5. Add the cheesy Chicken Parm finish.
   Ladle soup into oven-safe bowls, top with mozzarella and Parmesan, and broil for 1–2 minutes until bubbly and golden (optional, but very worth it). No broiler? Just sprinkle cheese on hot soup and cover with a lid for a melty effect.
   
6. Garnish and serve.
   Top with fresh basil or parsley, and serve with toasted bread or croutons on the side.

For something hearty with a little kick, check out our Italian Sausage and Potato Soup, it’s rustic, filling, and full of bold Italian flavor.

Tips & Tricks for the Best Chicken Parmesan Soup

This soup is hard to mess up, but these pro tips can take it from good to “where has this been all my life?”

Cooking Tips:

• Shortcut with rotisserie chicken.
  Shredded rotisserie chicken saves time and adds depth from its seasoned skin. Just remove the skin if you want a cleaner broth.
  
• Avoid overcooked pasta.
  Add the pasta only once the broth is boiling and keep an eye on it, especially if you plan to store leftovers. Slightly undercooking it helps it stay firm when reheated.
  
• Cheese it right.
  Broiling the cheese gives that golden, Chicken-Parmesan crusty vibe. No broiler? Microwave each bowl for 30 seconds with the cheese on top or just stir it directly into the soup.
  
• Control the consistency.
  If the soup gets too thick (especially after sitting), just add a splash of broth or water to loosen it up without losing flavor.
  

Serving Ideas:

• Serve with toasted sourdough, garlic bread, or parmesan crisps.
  
• A side of caesar salad or roasted green beans balances the richness.
  
• Add a drizzle of balsamic glaze for a sweet-tangy twist (unexpected, but amazing).

Substitutions and Variations

Whether you’re working around dietary needs, pantry gaps, or just want to switch it up, this soup is incredibly flexible. Here’s how to make it work for just about anyone at your table.

Dietary Swaps:

• Vegetarian Version:
  Swap the chicken for a can of white beans (like cannellini or navy) and use vegetable broth. You still get that protein punch and creamy texture, no meat needed.
  
• Low-Carb / Keto:
  Skip the pasta entirely or replace it with zucchini noodles or chopped cauliflower. You can also add spinach for extra body without the carbs.
  
• Gluten-Free:
  Use gluten-free pasta (corn or rice-based) or substitute with cooked rice or quinoa. Just make sure to adjust cooking times accordingly.
  

Ingredient Flexes:

• Tomatoes:
  No crushed tomatoes? Use canned diced tomatoes and give them a quick blend. Tomato passata or marinara sauce also works in a pinch, just reduce the broth slightly.
  
• Cheese:
  Mozzarella and Parmesan are classic, but feel free to try provolone, fontina, or even a spoonful of ricotta for extra creaminess.
  
• Pasta shapes:
  Ditalini, elbows, or orzo are ideal, but anything small and sturdy works. Just avoid anything too large that dominates the spoon.

FAQs about Chicken Parmesan Soup

Conclusion

There’s something undeniably nostalgic about Chicken Parmesan, but when it’s cold out or life’s moving fast, turning that comfort classic into a one-pot soup might just be the kitchen magic you didn’t know you needed. This Chicken Parmesan Soup hits all the right notes: rich tomato broth, melty cheese, tender chicken, and that crave-worthy finish you usually only get from hours of cooking (spoiler: it takes under one).

Whether you’re cooking for your family, meal-prepping for a busy week, or just need a “wow” dinner with minimum effort, this recipe’s got your back. And hey, don’t be afraid to make it your own, swap the pasta, skip the broil, add extra garlic. No rules here, just flavor.

If you give it a try, let me know how it turned out! Share a photo, leave a comment, or pass it on to someone who could use a warm bowl of comfort tonight.

Love cozy recipes like this? Follow us on Pinterest for more comfort food favorites and easy weeknight dinners!

Chicken Parmesan Soup

All the cozy, cheesy goodness of Chicken Parmesan, transformed into a soul-warming, one-pot soup. Perfect for busy nights, picky eaters, or anyone who needs a big bowl of comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Soup Base

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes optional
• 1 28 oz can crushed tomatoes San Marzano preferred
• 4 cups chicken broth low sodium if preferred
• 2 cups cooked, shredded chicken rotisserie recommended
• 1 cup small dry pasta ditalini, elbows, or orzo
• salt and black pepper to taste

Toppings

• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• fresh basil or parsley optional, for garnish
• toasted bread or croutons optional, for serving

Equipment

• Large pot
• Ladle
• Oven-safe bowls

Method

 

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds until fragrant.
2. Add crushed tomatoes and chicken broth. Stir to combine and bring to a gentle boil.
3. Stir in shredded chicken and dry pasta. Reduce heat to a simmer and cook uncovered for 10–12 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
4. Taste the soup and season with salt and black pepper as needed. Let rest 5 minutes off heat to thicken slightly.
5. Ladle soup into oven-safe bowls. Top with mozzarella and Parmesan. Broil for 1–2 minutes until bubbly and golden. (Or stir cheese directly into hot soup if skipping broiler.)
6. Garnish with basil or parsley. Serve hot with toasted bread or croutons.

Nutrition

Calories: 420kcalCarbohydrates: 36gProtein: 32gFat: 14gSaturated Fat: 5gCholesterol: 75mgSodium: 890mgFiber: 4gSugar: 6gCalcium: 180mgIron: 3mg

Notes

For best texture, cook the pasta just before serving or store separately if meal prepping. Broiling the cheese adds that ‘Chicken Parm’ vibe, but it’s optional. Add spinach, white beans, or extra garlic to suit your taste.

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