Stovetop Chicken Parmesan Soup

Stovetop Chicken Parmesan Soup takes all the flavors we love from the classic dish and turns them into an easy one-pot dinner with no breading or frying required. Tender shredded chicken, pasta, and a rich tomato broth are finished with Parmesan and mozzarella for a cozy, cheesy soup that comes together in just 30 minutes. It's the kind of soup that has everyone asking for seconds.

Cozy soups are a must in my house when the weather cools down, so I rely on favorites like Gnocchi Chicken Soup and White Lasagna Soup.

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Why You'll Love This Chicken Parmesan Soup Recipe!

This easy chicken parmesan soup recipe has quickly become one of my go-to dinners when I want something comforting without much fuss. It takes everything great about the classic dish and turns it into a spoonable, cheesy bowl that comes together in a single pot.

Here's why this one's a keeper:

• All the flavor of chicken parmesan without the breading, frying, or baking. It's the same cheesy, tomato-y comfort in soup form.
• One pot means easy cleanup. Everything cooks in a single Dutch oven, so there's less to wash when dinner is done.
• Ready in about 30 minutes, making this a great choice for busy weeknights.
• Creamy and cheesy thanks to a splash of heavy cream and plenty of freshly grated parmesan and mozzarella.
• Uses simple pantry staples like canned tomatoes, broth, and pasta, so you probably already have most of what you need.

Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon
• Cutting board
• Knife
• Box grater for freshly grated parmesan and mozzarella
• Ladle

Key Ingredients

Olive oil: I use it to sauté the onion at the start. It gives the soup a nice, savory base to build on.

Yellow onion: Diced small so it softens quickly and melts right into the broth. It adds a mellow sweetness that balances the tomatoes.

Garlic: Three cloves of fresh garlic give this cheesy chicken parmesan soup that unmistakable Italian-American flavor. I add it after the onion so it doesn't burn or turn bitter.

Italian seasoning and oregano: These two dried herbs are what make the soup taste like chicken parmesan. Cooking them in the pot for a minute before adding the liquids wakes up their flavor.

Red pepper flakes: Just a little bit adds a gentle warmth in the background. It doesn't make the soup spicy; it just makes it taste more rounded.

Tomato paste: This is my secret for a deeper, richer tomato flavor. Cooking it for a minute or two until it darkens slightly makes a big difference.

Crushed tomatoes: One 28-ounce can gives this soup its hearty, saucy base. I like crushed tomatoes because they create a thick, almost marinara-style broth.

Chicken broth: The soup's savory backbone. Since it really shines through, I recommend a good-quality broth.

Penne pasta: It cooks right in the soup, so you don't have an extra pot to wash. The pasta starch also helps thicken the broth a bit. You can use any short pasta you like.

Cooked shredded chicken: This is what makes it chicken parmesan soup! It stirs in at the end so it stays tender and juicy. I like to use rotisserie or my Crockpot Shredded Chicken that I meal prep for recipes like this.

Heavy cream: A half cup turns the tomato broth into a creamy, velvety soup. I've been guilty of trying to substitute milk or half and half which can break in the sauce. Don't skip it! The heavy cream really makes a huge difference in the recipe.

Parmesan cheese: Freshly grated parmesan melts beautifully into the soup and adds a salty, nutty richness. Grab a block and grate it yourself for the best texture, then save some to top each bowl.

Mozzarella cheese: This is what gives you that gooey, stretchy, pizza-style cheese pull. I like to shred my own from a block since it melts more smoothly.

Salt and pepper: To taste, of course, to bring all those flavors together.

Fresh parsley and basil: Totally optional, but I highly recommend them. A sprinkle on top adds a pop of color and a fresh, bright flavor that balances all that cheesy goodness.

Step-By-Step Instructions

Heat a large Dutch oven or pot over medium-low heat. Add the olive oil and diced onion, and sauté for 5 to 7 minutes, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another 30 to 60 seconds, just until fragrant.

Next, add the Italian seasoning, oregano, red pepper flakes, and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell amazing.

Pour in the crushed tomatoes and chicken broth, then bring the pot to a gentle simmer. Add the penne and cook for 12 to 15 minutes, or until the pasta is al dente. Stir frequently so the pasta doesn't stick to the bottom of the pot.

Once the pasta is cooked, stir in the shredded chicken and heavy cream. Remove the pot from the heat and add the parmesan and mozzarella, stirring until the cheese is melted. Season with salt and pepper to taste and finish with fresh parsley and basil. Serve this chicken parmesan soup right away, topped with extra cheese!

Make Ahead

You can save time on a busy night by dicing the onion, mincing the garlic, and shredding the cheese up to a day ahead. Store everything in airtight containers in the refrigerator until you're ready to cook. If you're using leftover or rotisserie chicken, you can shred it ahead of time too. I don't recommend making the full soup too far in advance, since the pasta is best enjoyed freshly cooked.

Storage

Let any leftover soup cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The pasta will continue to soak up broth as it sits, so you may want to add a splash of chicken broth when reheating to loosen it up.

I don't recommend freezing this soup, as cream-based soups with pasta can separate and turn mushy once thawed.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!