This easy chicken parmesan soup recipe comes together in around 30 minutes. That garlicky tomato-based broth loaded with pasta and shredded chicken makes it unbeatable.
Why this recipe works
Chicken parmesan soup is good for the soul. If you couldn’t guess, it’s basically a scoop-and-slurp version of chicken parmesan. However, instead of breaded cutlets, we’ll use shredded chicken, and in place of the typical spaghetti or angel hair, we’re subbing in ditalini so everything fits onto the spoon in one dunk.
It’s cheesy, hearty, warms the bones, and comes together on the stovetop in 35 minutes. This one right here is a winner. It reminds me slightly of lasagna soup with it’s tomato based broth floating with pasta and other goodies. I think you’re going to love it too.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Rotisserie chicken for this soup is excellent because it’s cooked and ready to be shredded. You can use any cooked chicken, great for those leftovers in your fridge!
PASTA – We add the uncooked pasta into the soup as it’s cooking so that the flavor is absorbed into the noodles. Alternatively, you can cook the pasta first, but you may need to cut back on the broth.
How to Make Chicken Parmesan Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add garlic and onion and sauté 1-2 minutes, or until onion is softened.
- To the pot, add tomatoes, 4 teaspoons of Italian seasoning, bay leaves, and chicken broth. Bring to a boil.
- Add ditalini pasta and bring back to a boil. Reduce heat to medium-low and allow to simmer for 10-15 minutes. Add remaining 2 teaspoons of Italian seasoning and season with garlic salt and pepper to taste.
TIP – Chef Antoine likes to reserve about a third of the Italian seasoning and add it with the garlic salt and pepper toward the end. He feels that it helps the seasoning flavor be more pronounced. - Add chicken and warm through.
- Top with freshly grated parmesan cheese to finish.
Frequently Asked Questions & Expert Tips
Realistically, any kind! Though I would say that the most popular choice for chicken parmesan soup would be either ditalini or penne. I personally think it would be great with rotini, too! We used ditalini because it’s small and easy to scoop up with a spoon with the other ingredients, but you can easily substitute with your favorite pasta shape. You can absolutely use gluten-free pasta as well.
Yes, of course! As with most soups, it’s fantastic made in advance. Allow it to cool, then transfer the soup to an airtight container kept in the refrigerator. Due to the pasta, it’s best to only prepare it a day in advance, though it will still be excellent for 4-5 days. Do note that the pasta will absorb a lot of the liquid the longer it sits. Simply add more broth when you’re reheating to remedy that.
Yes, though if you do plan on freezing this soup, I would reserve the pasta to add in after reheating. This way, the pasta doesn’t soak up too much of the broth or break down once reheated. Simply cook it on the side and add it into the pot when you’re ready to eat. To freeze, allow it to cool, then transfer to a large ziptop bag or airtight container, leaving space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over medium-low heat.
I would say it could almost be called a stew because of how the pasta is cooked in the broth, making it a thick and hearty soup. If you prefer it thinner, you can simply add more broth.
Serving Suggestions
Garnish your chicken parmesan soup with optional croutons or breadcrumbs for that classic breaded taste. Or, simply top with parmesan cheese and fresh basil.
Serve with crusty bread, cheesy garlic bread, or breadsticks for soaking up extra broth. Enjoy!
More Soup Recipes
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Chicken Parmesan Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 14.5 ounces canned diced tomatoes undrained
- 2 Tablespoons Italian seasoning divided
- 4 bay leaves
- 6 cups chicken broth
- 8 ounces ditalini pasta
- black pepper to taste
- garlic salt to taste
- 3 cups shredded cooked chicken
- grated parmesan cheese to taste
Things You’ll Need
Before You Begin
- We add the uncooked pasta into the soup as it’s cooking so that the flavor is absorbed into the noodles. Alternatively, you can cook the pasta first, but you may need to cut back on the broth.
- Rotisserie chicken is excellent for this soup because it’s cooked and ready to be shredded. You can use any cooked chicken, great for those leftovers in your fridge!
Instructions
- Heat olive oil in Dutch oven over medium-high heat until shimmering. Add garlic and onion and sauté 1-2 minutes, or until onion is softened.1 Tablespoon olive oil, 1 Tablespoon minced garlic, 1 cup chopped onion
- To the pot, add tomatoes, 4 teaspoons of Italian seasoning, bay leaves, and chicken broth. Bring to a boil.14.5 ounces canned diced tomatoes, 4 bay leaves, 6 cups chicken broth
- Add ditalini pasta and bring back to a boil. Reduce heat to medium-low and allow to simmer for 10-15 minutes. Add remaining 2 teaspoons of Italian seasoning and season with garlic salt and pepper to taste.8 ounces ditalini pasta
- Add chicken and warm through.3 cups shredded cooked chicken
- Top with freshly grated parmesan cheese to finish.
Expert Tips & FAQs
- Make Ahead – allow it to cool, then transfer the soup to an airtight container kept in the refrigerator. Due to the pasta, it’s best to only prepare it a day in advance, though it will still be excellent for 4-5 days. Do note that the pasta will absorb a lot of the liquid the longer it sits. Simply add more broth when you’re reheating to remedy that.
- Freezing – if you do plan on freezing this soup, I would reserve the pasta to add in after reheating. This way, the pasta doesn’t soak up too much of the broth or break down once reheated. Simply cook it on the side and add it into the pot when you’re ready to eat. To freeze, allow it to cool, then transfer to a large ziptop bag or airtight container, leaving space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over medium-low heat.
- Store leftovers in an airtight container kept in the fridge for 4-5 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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