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
Scale
- 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