Creamy Chicken Parmesan Soup

Name: Creamy Chicken Parmesan Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon red pepper flakes (adjust to taste); 3 cups cooked chicken breast, shredded; 5 cups chicken broth; 1 can (14 oz) crushed tomatoes; 1 teaspoon Italian seasoning; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 3/4 cup orzo pasta; 1 cup heavy cream; 1 cup Parmesan cheese, grated; 2 cups baby spinach, chopped; Fresh basil or parsley, for garnish

There’s a kind of magic in that first spoonful: warm, savory broth that smells of garlic and basil, velvet cream that coats the tongue, tender ribbons of chicken, and those little pops of nutty Parmesan. The aroma alone—tomato, toasted garlic, and simmered Italian herbs—can make a chilly evening feel like a hug. The texture moves from silky to toothy (thanks to the orzo), finishing with the fresh lift of wilted spinach and bright basil.

This soup is perfect when you want something reassuring but not fussy: a weeknight comfort dinner, a cozy weekend lunch, or the star starter for a small gathering. It’s rich enough to feel indulgent yet simple enough to make quickly. If you’d like to compare variations or see another take on the same concept, take a look at this alternate version on my recipe index: Creamy Chicken Parmesan Soup (alternate).

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 6
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (1 of 6). These are approximations calculated from USDA FoodData Central entries for typical ingredients and standard portion sizes; actual values depend on brands and exact measurements.

Calories: ~480 kcal
Protein: ~33 g
Carbohydrates: ~26 g
- Dietary fiber: ~2.5 g
- Sugars: ~4–6 g
Fat: ~25 g
- Saturated fat: ~13–15 g
Sodium: variable (depends on broth and added salt; can range 600–900 mg per serving)

Notes: Values are estimates using government food composition data (USDA FoodData Central) and represent a typical preparation. For guidance on daily nutritional goals and limits (especially sodium and saturated fat), consult reputable sources such as the CDC or Mayo Clinic.

Why You’ll Love It

This recipe brings together three compelling reasons to cook it:

Flavor & Aroma: Bright tomato and Italian herbs build a savory base; garlic and red pepper flakes add warmth; Parmesan lends umami and creaminess.
Comfort & Memory: It evokes the classic comfort of chicken parm in a spoonable form—familiar, nostalgic, and deeply satisfying.
Speed & Ease: Ready in about half an hour, it’s a weeknight hero that still feels special—perfect when you want comfort without hours in the kitchen.

Method & Process

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
3 cups cooked chicken breast, shredded
5 cups chicken broth
1 can (14 oz) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
3/4 cup orzo pasta
1 cup heavy cream
1 cup Parmesan cheese, grated
2 cups baby spinach, chopped
Fresh basil or parsley, for garnish

Optional ingredients and substitutions:

Swap heavy cream for half-and-half for a lighter finish (soup will be slightly less rich).
Use gluten-free orzo or small gluten-free pasta to make the soup gluten-free.
Substitute shredded rotisserie chicken to save time.
For lower sodium, use low-sodium chicken broth and reduce added salt.
For a tangier profile, stir in 1 tablespoon of balsamic vinegar or lemon juice at the end.

Step-by-step instructions

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and 1 teaspoon red pepper flakes, stirring constantly for about 1 minute until fragrant.
Stir in the shredded chicken, 5 cups chicken broth, 1 can crushed tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix to combine.
Bring the soup to a gentle boil over medium heat. Once boiling, add 3/4 cup orzo pasta.
Reduce heat to a simmer and cook until the orzo is tender, about 8–10 minutes (check package directions for timing).
Stir in 1 cup heavy cream and allow it to heat through, about 3 minutes.
Add 1 cup grated Parmesan cheese, stirring until melted and fully incorporated.
Mix in 2 cups chopped baby spinach and allow it to wilt in the hot soup for a few minutes before removing from heat.
Ladle into bowls and garnish with fresh basil or parsley before serving.

Practical tips:

Avoid adding the Parmesan too early; high heat can cause it to clump—stir it in off the boil if possible.
Taste for salt after adding Parmesan because the cheese adds saltiness.
If the soup thickens too much after standing, thin with a splash of hot chicken broth or water when reheating.
To keep orzo from absorbing all the broth when storing leftovers, slightly undercook it by 1–2 minutes and finish reheating later.

(For another perspective on prep and plating, see this close variation in my recipe collection: Creamy Chicken Parmesan Soup full recipe.)

Best Pairings

Bread: Crusty Italian bread, garlic knots, or toasted sourdough are excellent for sopping up the creamy tomato broth.
Salad: A bright arugula salad with lemon vinaigrette or a crisp Caesar balances richness.
Wine: A medium-bodied white like Pinot Grigio or a light red such as Chianti complements the tomato-and-cheese notes.
Comfort combo: Serve with a grilled cheese for an indulgent pairing—classic, cozy, and crowd-pleasing.

Keeping it Fresh

Room temperature: Do not leave soup at room temperature for more than 2 hours (food safety guideline).
Refrigerator: Store in an airtight container for up to 3–4 days. Because the orzo continues to absorb liquid, soups with pasta are best eaten within this time frame.
Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. When freezing, consider omitting orzo; freeze the soup base and cook fresh orzo when reheating to preserve texture.
Reheating: Reheat gently on stovetop over low-medium heat, adding a splash of broth to loosen; avoid boiling to prevent dairy separation.

Insider Secrets

Cheese choice: Freshly grated Parmesan (not pre-grated) melts smoother and gives a brighter umami flavor. Use Parmigiano-Reggiano if available.
Texture balance: The contrast between silky broth and al dente orzo is crucial—don’t overcook the pasta. If you want a thicker, creamier finish, blend a small portion of the soup and stir back in for body.
Boosting depth: A teaspoon of tomato paste sautéed with onions at the beginning adds roasted tomato depth. A pinch of smoked paprika can add subtle complexity.
Make-ahead tip: Poach or roast extra chicken ahead of time and freeze in portions for ultra-quick weeknight assembly.

Creative Twists

Gluten-free & lighter: Swap heavy cream for full-fat coconut milk and use gluten-free orzo; replace Parmesan with nutritional yeast for vegan-friendly umami (note: flavor will shift).
Mediterranean twist: Add kalamata olives, a squeeze of lemon, and finish with crumbled feta in place of Parmesan for a tangy finish.
Spicy sausage version: Brown sliced Italian sausage with the onions for a heartier, spicier soup. Reduce the red pepper flakes accordingly.
Veg-forward version: Omit chicken and increase mushrooms, roasted eggplant, and white beans for plant-focused protein.

All Your Questions Answered

Q: Can I use pre-cooked rotisserie chicken?
A: Yes—rotisserie chicken is a great shortcut and keeps the recipe simple and fast.

Q: The soup is too thick after refrigerating—how do I fix it?
A: Gently reheat on the stovetop and add warm chicken broth or water a little at a time until desired consistency is reached.

Q: How can I reduce the saturated fat without losing creaminess?
A: Use half-and-half or a combination of low-fat milk and a tablespoon of cornstarch (slurry) to thicken; alternatively, try 2/3 cup heavy cream + 1/3 cup low-fat milk.

Q: Is this recipe freezer-friendly?
A: Yes—freeze the soup base without orzo for best texture; add freshly cooked orzo when reheating.

Q: Can I make this vegetarian?
A: Swap the chicken for white beans or extra-roasted vegetables, use vegetable broth, and replace Parmesan with a vegetarian hard cheese or nutritional yeast.

Conclusion

If you crave a bowl that tastes like a warm, hearty hug—with familiar Parmesan charm turned into a silky, spoonable comfort—this Creamy Chicken Parmesan Soup is waiting for you. Try it this weeknight for an easy, impressive dinner, and share your photos and personal twists with the community.

For another inspired version with a pasta-forward approach, you might enjoy this take on Creamy Chicken Parmesan Pasta Soup – The Café Sucre Farine, and for a home-cook-friendly recipe that emphasizes speed and comfort, see Easy Creamy Chicken Parmesan Soup Recipe.