Craving chicken parm? Grab a spoon! This chicken parmesan soup is loaded with tender chicken, pasta, and a rich, creamy tomato broth. Finish with crispy, buttery breadcrumbs for a delicious twist on the Italian classic!
This Soup Deserves a Spot on Your Dinner Menu!
- Major Flavor, No Fuss: Skip the breading and frying! You get everything you love about chicken Parmesan without all the extra work.
- The Topping Steals the Show: Golden, buttery Parmesan breadcrumbs add the perfect crunch to every bite. It’s what really sets this soup apart!
- Busy Weeknights Win: Using cooked chicken keeps prep quick, and everything comes together in one pot (plus a skillet for the topping). Perfect for busy nights when you’re craving comfort food!
Ingredients for Chicken Parmesan Soup
- Pasta: Rotini works great, but any short pasta will do! Try penne pasta, fusilli, bowties, or shells.
- Tomato Base: Crushed tomatoes and tomato sauce create a rich, flavorful broth. You can also use canned whole tomatoes, such as San Marzano, and crush them by hand.
- Chicken: Save time by using rotisserie chicken or cooked shredded chicken. Both work perfectly in this soup!
- Parmesan Cheese: Use grated Parmesan for the best results. Freshly shredded Parmesan can clump together instead of melting smoothly into the soup.
- Italian Breadcrumbs: These make the crispy topping extra easy since they’re already seasoned. If using plain breadcrumbs, add a little Italian seasoning, salt, and pepper.
- Add a Little Kick! For more spice, add red pepper flakes.
How to Make Chicken Parmesan Soup
Grab some crusty bread because you’ll want to soak up every last drop of this chicken parmesan soup! I love serving it with warm garlic bread and a simple green salad or Caesar salad for an amazing dinner. It’s packed with flavor and comes together with very little effort. Here’s how to make it!
- Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until they begin to soften, about 5 minutes. Add minced garlic, Italian seasoning, salt, and black pepper, then cook for an additional minute.
- Add Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and chicken broth.
- Simmer: Bring to a simmer, then add rotini pasta. Cook until the pasta is al dente.
- Add: Stir in the cooked, shredded chicken, heavy cream, and Parmesan until the cheese melts.
- Melt the Butter: In a small skillet, melt butter over medium heat.
- Toast: Add Italian breadcrumbs and grated Parmesan cheese and toast for 2-3 minutes, until they turn golden.
Alyssa’s Pro Tip
Keep the pasta al dente. The pasta will continue to soften as it sits in the hot broth, so don’t overcook it. This will help keep it from getting mushy.
Must-Have Tools for This Recipe
- Large Pot or Dutch Oven: Perfect for cooking the soup and giving everything plenty of room to simmer.
- Knife: Use a sharp knife to dice the onion, mince the garlic, and chop the fresh basil.
- Cutting Board: Provides a sturdy surface for prepping your ingredients.
- Small Skillet: You’ll need this to toast the Parmesan breadcrumbs until golden and crispy.
Chicken Parmesan Soup
Chicken Parmesan Soup combines tender chicken, pasta, and Parmesan in a creamy tomato broth, finished with a crispy, buttery breadcrumb topping.
Servings 6 servings
Calories 692kcal
Ingredients
- 2 tablespoons olive oil
- 1 small diced onion
- 3 cloves minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 6 cups chicken broth
- 8 ounces rotini pasta
- 3 cups cooked shredded chicken
- 1 cup heavy cream
- 1 cup Parmesan cheese
- fresh chopped basil for garnish
Breadcrumb Topping
- 2 tablespoons butter
- 1 cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 small diced onion and cook until they begin to soften, about 5 minutes. Add 3 cloves minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper and cook for an additional minute.
- Pour in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, and 6 cups chicken broth. Bring to a simmer, then add 8 ounces rotini pasta. Cook until the pasta is al dente.
- Add 3 cups cooked shredded chicken, 1 cup heavy cream, and 1 cup Parmesan cheese. Stir until the cheese is melted.
- In a small skillet, melt 2 tablespoons butter over medium heat. Add 1 cup Italian breadcrumbs and ¼ cup grated Parmesan cheese, and toast for 2-3 minutes, until the breadcrumbs turn golden. Garnish with fresh chopped basil and serve warm.
Notes
Storage Tips
- In the Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Microwave or reheat on the stovetop until heated through. Store leftover breadcrumb topping separately.
- In the Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 692kcal | Carbohydrates: 57g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 2138mg | Potassium: 817mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1236IU | Vitamin C: 14mg | Calcium: 386mg | Iron: 5mg
More Cozy Soup Recipes to Try
If you love a warm bowl of soup as much as I do, check out my other go-to soup recipes! They’re so good for chilly nights when you’re craving something warm and cozy.
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