Chicken Parm Soup Recipe

This Chicken Parm Soup is a cheesy and hearty recipe, which is made with rotisserie chicken and ditalini pasta. It’s the perfect 30-minute meal, ready in about 25 minutes.

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Chicken Parm Soup Ingredients

2 Tbsp. olive oil
1 onion, diced
3 garlic cloves, minced
1 bay leaf
1 Tbsp. Italian seasoning, plus more for topping
2 (14-oz.) can diced tomatoes
4 cups low-sodium chicken broth
2 cups ditalini, mini penne, or other small pasta
3 cups chopped or shredded rotisserie chicken
Kosher salt and black pepper, to taste
1/2 cup grated Parmesan cheese
3 oz. mozzarella cheese, shredded or thinly sliced
Chopped fresh basil and red pepper flakes, for serving (optional)

How To Make Chicken Parm Soup

Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning. Cook, stirring, for 4 to 5 minutes until the onion has softened.
Build the soup base: Add the diced tomatoes and chicken broth to the pot. Increase the heat to high and bring the mixture to a boil.
Cook the pasta: Add the pasta to the boiling broth and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
Finish and serve: Remove the pot from the heat. Stir in the shredded chicken and the grated Parmesan cheese. Discard the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls and top with shredded mozzarella, allowing it to melt for a minute before garnishing with fresh basil and red pepper flakes.

Recipe Tips

How to get an extra cheesy topping? For a true baked Chicken Parmesan feel, ladle the soup into oven-safe bowls. Top with the mozzarella and a sprinkle of Parmesan, then place under the broiler for 1-2 minutes until the cheese is bubbly and golden brown.
Can I use other pasta shapes? Yes, any small pasta works well. Mini shells, small elbows, or orzo are all great substitutes for ditalini.
Can I add vegetables to this soup? Absolutely. A few handfuls of fresh spinach or chopped kale can be stirred in at the end with the chicken until wilted.
How to prevent mushy pasta? If you plan on having leftovers, it’s best to cook the pasta separately and add it to individual bowls before ladling the soup over it. This prevents the pasta from absorbing too much liquid and becoming soft.

What To Serve With Chicken Parm Soup

This hearty soup is a meal in a bowl, but it’s even better with a side for dipping.

Cheesy garlic bread or crusty Italian bread
A simple Caesar salad with croutons
Warm breadsticks

How To Store Chicken Parm Soup

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb the broth.
Freeze: This soup freezes well. For best results, freeze the soup without the pasta, and cook fresh pasta when you reheat it.

Chicken Parm Soup Nutrition Facts

Serving Size: 1 bowl
Calories: 480 kcal
Fat: 18g
Carbohydrates: 45g
Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this soup spicy?

The soup itself is not spicy, but it is traditionally served with a sprinkle of red pepper flakes for those who enjoy some heat. You can add as much or as little as you like.

Can I make this soup creamy?

Yes. For a richer, creamier version, you can stir in 1/2 cup of heavy cream at the end with the chicken and Parmesan.

What’s the best way to reheat this soup?

Reheat the soup gently on the stovetop over medium-low heat. Because the pasta will have absorbed some of the broth, you may need to add a splash of extra chicken broth or water to reach your desired consistency.

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