With winter just around the corner, I can’t stop thinking about warm, comforting soups! There’s nothing better than cozying up with a bowl of hearty soup on a chilly evening. So, I wanted to share this mouthwatering Chicken Parmesan Soup recipe with y’all. It’s full of rich flavors, easy to make, and perfect for those busy weeknights or when you’re craving pure comfort food.
Why You’ll Love Chicken Parmesan Soup
- Hearty & Filling: This soup is loaded with tender chicken, perfectly cooked pasta, and a blend of tasty ingredients that will leave even the biggest appetites feeling satisfied.
- Flavor Infused: The rich combination of parmesan, mozzarella, pasta sauce, and Italian seasoning infuses this soup with so much flavor, it will have everyone coming back for seconds.
- Perfect For Busy Weeknights: By using a pre-cooked rotisserie chicken, you can whip this up quickly, without sacrificing any flavor or valuable family time.
- Easily Customizable: Whether you swap out the pasta for a different shape or toss in extra veggies, this parmesan soup recipe is super flexible, so you can make it your own every time.
- Delicious Leftovers: Leftover soup is even more flavorful the next day! It reheats well, making it an ideal option for quick lunches or an easy, no-fuss dinner later in the week.
Simple Ingredients
- Cooked Chicken
- Olive Oil
- Chicken Broth
- Pasta Sauce
- Yellow Onion
- Minced Garlic
- Crushed Tomatoes
- Mozzarella Cheese
- Parmesan Cheese
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Black Pepper
- Penne Pasta
How To Make Chicken Parmesan Soup
In a large pot over medium-high heat, heat the olive oil and add the diced onions. Cook for 3-5 minutes until the onions soften, then stir in the minced garlic and cook for an additional 30-60 seconds. Pour in the pasta sauce, crushed tomatoes, and chicken broth, stirring everything together until well combined. Bring the mixture to a simmer.
Once it reaches a boil, add the pasta and cooked chicken, giving it a good stir. Cook the pasta according to the package instructions. Season the soup with Italian seasoning, onion powder, garlic powder, and black pepper to taste.
When the pasta is al dente, stir in the mozzarella and parmesan cheese until melted and well combined. Serve and enjoy!
Tip and Tricks for The PERFECT Soup
- Use Rotisserie Chicken: Save time and boost flavor by using pre-cooked rotisserie chicken. It’s juicy, flavorful, and shreds easily, making it perfect for soups.
- Creamy Texture: Stir in a little extra heavy cream or half-and-half for an even richer, creamier soup. This adds a velvety texture that pairs wonderfully with the tomato base.
- Add Fresh Herbs: You can garnish your soup with fresh basil or parsley for a burst of fresh, vibrant flavor that enhances the richness of the soup.
- Preparing Ahead of Time: If you’re making this soup ahead or plan on leftovers, cook the pasta separately and add it just before serving to avoid soggy pasta.
How To Store Leftovers
- Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this soup without the pasta for up to 3 months. Just thaw and add freshly cooked pasta when reheating.
- Reheating: To reheat, warm the soup on the stovetop over medium heat or pop it in the microwave for a few seconds until its warm. If it’s too thick, add a splash of chicken broth or chicken stock.
FAQ
- Can I use chicken breasts instead of rotisserie chicken? Yes! You can simply cook the chicken breasts in the soup base and then dice up them after they’re fully cooked.
- Can I make this soup in a crock pot? Absolutely! It’s a great way to save even more time on busy weeknights.
- What’s the best pasta to use in this soup? I love using penne pasta because the creamy soup fills the center, creating a more flavorful bite. However, feel free to use your favorite pasta shapes—whatever you have on hand will work great in this dish!
- How do I prevent soggy pasta? The best way is to cook the pasta separately and add it to the soup just before serving, especially if you plan to store leftover soup for the next day.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Philly Cheesesteak Rice Skillet
Ingredients
- 4 cups Cooked Chicken diced
- 2 tablespoons Olive oil
- 6 cups Chicken Broth
- 24 ounces Pasta Sauce
- ½ Yellow Onion diced
- 1 tablespoon Minced Garlic
- 15 ounces Crushed Tomatoes
- 2 cups Mozzarella Cheese shredded
- 1 cup Parmesan Cheese Shredded
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Black Pepper to taste
- 3 cups Penne Pasta
Instructions
- In a large pot over medium-high heat add in the olive oil and diced onions, allow the onion to soften (3-5 minutes) then add in the minced garlic and cook for an additional 30-60 seconds. Add in pasta sauce, crushed tomatoes and chicken broth and stir until combined then bring to a simmer.
- Once boiling, add in the pasta, cooked chicken and give it a stir. Allow pasta to cooker per package instructions. Season with Italian seasoning, onion powder, garlic powder and black pepper.
- Once pasta is al dente, add in the mozzarella cheese and parmesan cheese, stir to combine. Serve & enjoy!
0 Comments