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Chicken Parm Soup
4.9 from 81 votes

Chicken Parm Soup

Chicken Parm Soup layers classic Italian flavors into a hearty soup with cooked chicken, penne pasta, tomato broth, and Parmesan cheese. Aromatics like onion, garlic, and red pepper flakes build depth before adding canned tomatoes, herbs, and pasta cooked to tender. Melted Parmesan and mozzarella cheese finish the soup with creamy richness and a comforting feel reminiscent of chicken Parmesan in broth form.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Calories: 448 kcal
Course: Dinner
Cuisine: Italian, American

Ingredients

  • 1 tablespoon olive oil
  • ½ onion finely diced, large
  • 3 cloves garlic minced or pressed
  • ¼ teaspoon red pepper flakes crushed
  • 2 tablespoons tomato paste 33g
  • 4 cups chicken broth 2 14.5-ounce cans
  • 2 crushed tomatoes 14-ounce can
  • 4 ounces penne pasta or favorite pasta for soup, about 1 ⅓ cup
  • ½ teaspoon basil dried
  • ¼ heaping teaspoon oregano dried
  • 2 cups chicken diced or shredded, white or dark meat is fine, cooked
  • ½ cup Parmesan Cheese shredded, 2 oz
  • 1 cup mozzarella cheese divided, 4oz, shredded
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large pot with a lid, heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.
  2. Add garlic and red pepper flakes and cook until garlic begins to turn golden and fragrant, about 1 minute. Stir in tomato paste and cook, watching closely, until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.
  3. Stir in chicken broth and crushed tomatoes, scraping the bottom of the pot as you go making sure to dislodge any cooked-on bits.
  4. Cover and bring to a simmer, adjusting heat as necessary. Simmer for 8 minutes. Add pasta, basil, and oregano, and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in cooked chicken and parmesan and heat until chicken is warmed through and parmesan is melted.
  5. Add salt and pepper to taste.
  6. Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese. Serve and enjoy!

Notes

  • You may use canned diced tomatoes for a chunkier soup texture instead of crushed tomatoes.
  • If raw chicken is used, brown it before cooking onions to help finish cooking through during simmering.
  • Adjust red pepper flakes and herbs according to preferred spice and herb intensity.

Nutrition Information

Calories 448kcal (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.