Chicken Parmesan Soup
This creamy chicken Parmesan soup is what I make when I want something rich, comforting, and deeply satisfying, but still easy enough for a weeknight. It has all the flavors of chicken parm baked into a cozy, creamy soup situation. Pasta is cooked right in the broth with tender chicken, crushed tomatoes, and cream. Then, Parmesan and mozzarella melt into the mix for extra flavor and meltiness.
It’s the kind of dinner that feels like it took effort, but didn’t. All you need is one pot, minimal prep, and you end up with leftovers that somehow taste even better the next day. If you love creamy soups, like creamy chicken enchilada soup, pasta-forward dinners, such as my garlic bread pasta bake, or anything chicken parmesan adjacent, this one belongs in your rotation.
Why You’ll Love This Creamy Chicken Parmesan Soup Recipe
- Fuss-free: A handful of simple ingredients are all I use, and everything combines and cooks in one pot for minimal prep and cleanup.
- Comforting: Creamy without being heavy and remaining well-balanced with protein, carbs, and veggies, this is comfort food at its best!
- Family-friendly: Savory and cheesy, this is one easy meal I always know even my picky eaters will eat.
- Great to prep ahead: Leftovers store well and taste even better after a day or so in the fridge.
Key Ingredients and Notes
A few key ingredients of chicken Parmesan soup are doing the heavy lifting here.
- Rotisserie chicken keeps this soup quick enough for weeknights, but leftover grilled chicken or cooked chicken breasts work just as well.
- Olive oil and butter build a rich base without overpowering the soup.
- Onion and garlic add depth and warmth right from the start.
- Italian seasoning and smoked paprika give that classic chicken parm flavor with a little extra coziness. For extra heat, add a pinch of red pepper flakes, too! Or add in other spices like oregano!
- Crushed tomatoes bring acidity and balance the cream.
- Heavy cream makes the broth silky and rich. For a lighter option, I sometimes use half-and-half instead.
- Parmesan cheese and mozzarella cheese melt into the soup and give it that unmistakable chicken parmesan vibe. Grate it yourself if you can — freshly grated Parmesan melts smoothly into the broth, while pre-shredded cheese is coated in anti-caking starch that makes it more likely to clump. Use pecorino instead of Parmesan for a sharper flavor.
- Short pasta cooked directly in the broth thickens the soup naturally and makes it extra satisfying. Any short pasta like rotini, shells, ditalini, or penne works well. Feel free to use gluten-free pasta if needed, adjusting the cooking time to prevent it from becoming mushy.
- Parmesan rind (optional). If you save your Parmesan rinds, tossing one in while the soup simmers adds another layer of savory depth. Just fish it out before serving.
How to Make Chicken Parmesan Soup
Unlike other chicken parm soup recipes that require cooking the pasta separately and then combining all the ingredients, everything for this dish combines in one pot! Here’s how it all comes together:
Step 1: Cook the onion. Heat olive oil and butter in a large pot on the stovetop over medium-high heat. Once the butter is melted, add the onion, and cook just until it is softened.
Step 2: Season. Add the garlic, salt, black pepper, Italian seasoning, and smoked paprika, and continue to cook just until fragrant.
Step 3: Boil the pasta. Add the chicken broth, crushed tomatoes, and uncooked pasta. Bring the liquid to a gentle simmer, and cook pasta, stirring occasionally, until the pasta is al dente. It shouldn’t be mushy!
Step 4: Combine. Stir in the cooked chicken and heavy cream, and simmer to thicken the soup. The broth should cling lightly to the spoon.
Step 5: Add cheese. Next, add the cheese off the heat or over very low heat, letting it melt completely. This prevents it from being grainy! If the soup is clumping, lower the heat and stir constantly when adding cheese. For a nutrient boost, stir in kale or spinach and let it wilt before serving. Add additional salt here if needed.
Step 6: Serve. Pour into a bowl and top the soup with chopped fresh basil or parsley for a pop of brightness, and enjoy warm with a side salad, roasted veggies, garlic butter pull-apart bread, or cottage cheese cheesy garlic bread! If the soup thickens too much, add an extra splash of broth before serving.
Meal Prep and Storage Tips
This soup is excellent for meal prep. To store, let it cool completely. Then, transfer it to an airtight container.
- Reheat: Warm leftover soup over medium heat on the stove or in the microwave. Add a splash of broth as needed to help thin it back out.
- Refrigerator: Leftovers will keep fresh for up to 4 days.
- Freezer: Omit the pasta if planning to freeze your chicken Parmesan soup. It will keep fresh for 2-3 months. Thaw it in the fridge overnight before serving. Then, cook a batch of pasta, and reheat the soup.
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Chicken Parmesan Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion diced
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 3 cups chicken broth
- 1 cup crushed tomatoes
- 1 cup uncooked short pasta
- 2 cups shredded chicken
- ½ cup heavy cream
- ½ cup grated parmesan
- ½ cup shredded mozzarella
- Fresh basil or parsley
Instructions
Enable step-by-step mode- Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, salt, pepper, Italian seasoning, and smoked paprika. Cook for 30 seconds until fragrant.
- Stir in chicken broth, crushed tomatoes, and uncooked pasta. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Add shredded chicken and heavy cream. Simmer for 5 minutes.
- Stir in parmesan and mozzarella until melted and creamy.
- Finish with fresh basil or parsley and serve warm.
Easy to make, delicious, and the whole family loved it. Definitely a staple for a cozy winter meal!
This is SO good! We served it with homemade sourdough. Tasted even better the next day.
Comes together so easily!! Flavorful!! Love doing her recipes!! Check them out!