Chicken Parmesan Soup
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.
Servings: 4 servings
Ingredients
- 2 tablespoon olive oil
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 28 ounce can crushed tomatoes
- 4 cups chicken broth
- 2 cups penne pasta or other pasta of choice (about 7-8 ounces dry)
- 2 cups cooked chicken, rotisserie works great
- ½ cup heavy cream
- 1 cup freshly grated parmesan cheese, plus more for serving
- 1 cup shredded mozzarella, plus more for serving
- salt and pepper to taste
- garnish fresh parsley and basil, optional but highly recommended
Instructions
- Heat a large Dutch oven or pot over medium low heat. Add the olive oil and onion and sauté for 5-7 minutes or until the onion is softened and translucent.
- Add the minced garlic and sauté for another 30-60 seconds.
- Add the Italian seasoning, oregano, red pepper flakes and tomato paste to the pot and cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant.
- Add in the can of crushed tomatoes and the chicken broth. Bring the pot to a gentle simmer and add in the pasta. Cook for 12-15 minutes or until the pasta is al dente stirring frequently to make sure the pasta does not stick to the bottom of the Dutch oven.
- When the pasta is cooked to desired tenderness, stir in the cooked shredded chicken. Remove the pot from heat and add the heavy cream, parmesan cheese, mozzarella cheese and any fresh herbs. Season with salt and pepper and serve.