Description

A comforting and hearty Chicken Parm Soup featuring tender chicken, rich tomato broth, and perfectly cooked pasta, topped with melted mozzarella and Parmesan cheese. This easy recipe delivers all the flavors of classic chicken parmesan in a warm, satisfying bowl.

Ingredients

Scale

Sauce and Soup Base

1 tablespoon olive oil
½ large onion, finely diced
3 cloves garlic, minced or pressed
¼ teaspoon crushed red pepper flakes
2 tablespoons (33g) tomato paste
4 cups (2 14.5-ounce cans) chicken broth
2 14-ounce cans crushed tomatoes
½ teaspoon dried basil
¼ heaping teaspoon dried oregano
Salt and pepper to taste

Pasta and Chicken

4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup
2 cups cooked chicken, diced or shredded (white or dark meat)

Cheese Topping

½ cup (2 oz) shredded Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese, divided

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Instructions

Sauté Aromatics: In a large pot with a lid, heat olive oil over medium heat. Add finely diced onions and cook until they begin to soften and become translucent around the edges, about 5 minutes.
Add Garlic and Tomato Paste: Stir in minced garlic and crushed red pepper flakes and cook for about 1 minute until the garlic turns golden and fragrant. Add tomato paste and cook for 1 to 2 minutes, stirring frequently, until the paste starts to stick and caramelize on the bottom of the pot.
Add Liquids and Simmer: Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to loosen any browned bits. Cover and bring the mixture to a simmer, then reduce heat as needed and simmer for 8 minutes.
Cook Pasta and Season: Add the penne pasta, dried basil, and oregano to the pot. Cover and cook until the pasta is al dente, about 10 to 12 minutes.
Add Chicken and Cheese: Stir in the cooked chicken and shredded Parmesan cheese. Continue heating until the chicken is warmed through and the Parmesan has melted. Adjust salt and pepper to taste.
Serve: Ladle the soup into bowls and top each with ¼ cup of shredded mozzarella cheese. Serve immediately and enjoy the gooey cheesy topping.

Notes

This Chicken Parm Soup is essentially deconstructed chicken parmesan served in a bowl, combining big chunks of chicken, rich tomato-based soup, pasta, and gooey cheese.
Feel free to use any pasta shape that you prefer for soup, such as small shells or elbow macaroni.
Both white and dark meat chicken work well for this recipe—use leftovers or freshly cooked chicken.

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 448 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 85 mg