Chicken Parmesan Soup
There’s something wonderfully nostalgic about the scent of simmering tomatoes, garlic, and warm Parmesan — it fills the kitchen like a hug. This Chicken Parmesan Soup blends the bright tang of tomato, the savory depth of browned chicken, and the familiar, cheesy finish of Parmesan and mozzarella into a bowl that comforts the soul and satisfies the appetite. Each spoonful offers tender chicken, al dente pasta, and wilted greens in a broth that tastes like your favorite weeknight dinner transformed into a cozy, slurpable meal.
If you love a creamy, savory soup that doubles as an easy family dinner or a crowd-pleasing offering for potlucks, you’ll want this recipe in your rotation. It’s perfect for chilly evenings, rainy weekends, or anytime you want a quick, comforting meal that feels a little indulgent but is packed with protein. For inspiration on a creamier take, see this creamy Chicken Parmesan soup that nudges the same flavor profile toward velvety comfort.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy — great for beginner-to-intermediate home cooks
Nutrition Highlights
Nutrition per serving (estimated; recipe yields 6 servings):
- Calories: ~335 kcal
- Protein: ~32 g
- Carbohydrates: ~17 g
- Fat: ~12 g
- Fiber: ~2 g
- Sodium: ~750 mg (varies with broth and cheese choices)
Notes on accuracy: These values are estimates calculated from standard ingredient entries in USDA FoodData Central and framed by nutrition guidance from reputable health sources such as Mayo Clinic and the CDC. Actual nutrition will vary depending on specific brands (especially broth and cheese), optional add-ins (mozzarella, bread), and portioning. For lower sodium, use low-sodium chicken broth and reduced-sodium Parmesan.
Perfect For…
Why make this recipe? It’s the comforting crossroad of two dinner-time favorites: chicken parm and a hearty soup. This dish is irresistible because:
- Aroma & Flavor: Garlic, oregano, basil, and Parmesan create the classic Italian bouquet that instantly lifts spirits.
- Family and nostalgia: It evokes memories of piled plates of pasta and crisp chicken cutlets but in a spoonable, shareable format.
- Speed & convenience: With straightforward steps and pantry-friendly ingredients, it’s ready in under an hour.
- Balanced meal: High in protein with veggies and pasta, it serves well as a filling weeknight supper or a centerpiece for casual gatherings.
How to Make Chicken Parmesan Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound (about 454 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- Salt and pepper, to taste
- 4 cups (about 960 ml) chicken broth (use low-sodium if preferred)
- 1 (14-ounce) can diced tomatoes (with juice)
- 1 tablespoon tomato paste
- 1 cup small pasta (such as ditalini or elbow macaroni), dry
- 1 cup freshly grated Parmesan cheese
- 2 cups chopped fresh spinach or kale
- Fresh basil leaves, for garnish (optional)
- Grated mozzarella cheese, for serving (optional)
- Crusty bread, for serving (optional)
Optional ingredients & substitutions
- Swap chicken thighs (boneless, skinless) for richer flavor.
- Use gluten-free pasta to make it gluten-free.
- Replace Parmesan with a dairy-free grated cheese for a dairy-free twist (note: flavor will change).
- Stir in a splash of heavy cream or half-and-half for a creamier texture.
- Add sliced mushrooms or bell peppers for extra vegetables.
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 6–8 minutes.
- Sprinkle in the oregano, basil, crushed red pepper flakes, salt, and pepper. Stir to combine with the chicken and onions.
- Pour in the chicken broth, diced tomatoes (with their juice), and tomato paste. Stir well and bring the soup to a gentle boil.
- Add the pasta to the pot and cook according to package instructions until al dente, stirring occasionally to prevent sticking (usually 8–10 minutes depending on pasta).
- Once the pasta is cooked, reduce heat to low. Stir in the Parmesan cheese and chopped spinach or kale, cooking just until the greens are wilted, about 2–3 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves and grated mozzarella cheese if desired. Pair with crusty bread for dipping.
Practical tips
- Avoid overcooking the pasta: cook to al dente, especially if you plan to store leftovers (pasta will soften more as it sits).
- If using leftover cooked chicken, add it later in step 7 just to heat through so it doesn’t dry out.
- Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents that can affect melting and texture.
- For a thicker broth, simmer 5–10 minutes longer before adding pasta, or stir in a slurry of 1 teaspoon cornstarch + 1 tablespoon water.
Best Pairings
- Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness.
- Offer warm crusty bread or garlic bread for dipping.
- Top bowls with extra grated Parmesan, a drizzle of good olive oil, or a sprinkle of red pepper flakes.
- For a lighter meal, omit the bread and serve with a side of roasted vegetables or a small caprese salad.
- Pair with a medium-bodied white wine (like Pinot Grigio) or a light red (like Chianti) for an adult dinner.
Storage Instructions
- Room temperature: Do not leave at room temp for more than 2 hours (follow food safety guidelines).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the soup if it has thickened.
- Freezer: Freeze for up to 3 months. For best texture, freeze without the pasta (refrigerate or add freshly cooked pasta when reheating). Thaw overnight in the fridge before reheating.
Chef’s Advice
- Best chicken cut: Boneless, skinless chicken breast gives lean protein and mild flavor; thighs add more richness. If using thighs, slightly shorten browning time.
- Cheese timing: Stir in Parmesan off the heat or over low heat to prevent graininess and clumping.
- Texture cues: Chicken is done when internal pieces read 165°F (74°C) or are opaque and firm. Pasta is done when al dente — tender with a slight bite.
- Salt control: Because Parmesan and canned tomatoes add sodium, start with less salt and finish to taste once the soup has reduced and flavors have concentrated.
- Flavor layering: Browning the chicken and sweating the onions builds depth; don’t rush these first steps.
Creative Twists
- Vegan Parm-Soup: Use olive oil, omit the chicken, and add white beans or marinated tofu for protein. Replace Parmesan with nutritional yeast and use vegetable broth. Add a splash of almond milk or coconut milk to round the mouthfeel.
- Gluten-Free: Swap the pasta for a gluten-free small shape (or use cooked rice or quinoa). Ensure broth and canned tomatoes are gluten-free.
- Slow-Cooker Comfort: Brown the chicken and sauté onions/garlic, then add to a slow cooker with the remaining ingredients (except pasta and Parmesan). Cook on low for 4–6 hours. Add pasta and cheese in the last 20 minutes.
- Extra Vegetables: Stir in chopped carrots, zucchini, or mushrooms when sautéing onions to boost veg content and texture.
- Spicy Tomato Basil: Increase crushed red pepper to 1 teaspoon and finish with a splash of balsamic vinegar for a sweet-tangy depth.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Yes. Add shredded rotisserie chicken in step 7 and heat through for 3–4 minutes so it doesn’t overcook.
Q: My soup tastes bland—how can I brighten it?
A: Add a squeeze of lemon juice or a splash of red wine vinegar at the end, and adjust salt. Fresh basil also brightens flavor.
Q: How do I prevent the pasta from getting mushy when storing leftovers?
A: Store soup and pasta separately when possible. If combined, undercook the pasta slightly (by 1–2 minutes) so it holds up when reheated.
Q: Can I make this gluten-free or dairy-free?
A: Yes. Use gluten-free pasta or rice/quinoa for gluten-free, and substitute Parmesan with nutritional yeast or a dairy-free grated cheese for dairy-free.
Q: Is there a way to make it lower in sodium?
A: Use low-sodium chicken broth, rinse canned tomatoes, and choose reduced-sodium Parmesan or use less cheese.
Conclusion
I hope this Chicken Parmesan Soup becomes one of your go-to comfort meals — flexible enough for weeknights, crowd-friendly for gatherings, and endlessly tweakable. If you want a slow-cooker variation and additional ideas, check out this Slow Cooker Chicken Parmesan Soup from Foxes Love Lemons: Slow Cooker Chicken Parmesan Soup – Foxes Love Lemons. For another straightforward interpretation and extra serving suggestions, take a look at this Easy Chicken Parm Soup from Baking Mischief: Easy Chicken Parm Soup – Baking Mischief.
If you make this soup, please leave a comment with your tweaks and photos — I love seeing how readers make recipes their own.
Print
Chicken Parmesan Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option, Dairy-Free Option
Description
A comforting Chicken Parmesan Soup that brings together the flavors of savory chicken, tangy tomatoes, and cheesy goodness for a warm, fulfilling meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 4 cups chicken broth (use low-sodium if preferred)
- 1 (14-ounce) can diced tomatoes (with juice)
- 1 tablespoon tomato paste
- 1 cup small pasta (such as ditalini or elbow macaroni), dry
- 1 cup freshly grated Parmesan cheese
- 2 cups chopped fresh spinach or kale
- Fresh basil leaves, for garnish (optional)
- Grated mozzarella cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 6–8 minutes.
- Sprinkle in the oregano, basil, crushed red pepper flakes, salt, and pepper. Stir to combine with the chicken and onions.
- Pour in the chicken broth, diced tomatoes (with their juice), and tomato paste. Stir well and bring the soup to a gentle boil.
- Add the pasta to the pot and cook according to package instructions until al dente, stirring occasionally to prevent sticking (usually 8–10 minutes depending on pasta).
- Once the pasta is cooked, reduce heat to low. Stir in the Parmesan cheese and chopped spinach or kale, cooking just until the greens are wilted, about 2–3 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves and grated mozzarella cheese if desired. Pair with crusty bread for dipping.
Notes
For a creamier soup, stir in a splash of heavy cream. To make it gluten-free, swap the pasta for a gluten-free shape.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
