Description
This comforting Chicken Parm Soup blends the rich flavors of classic chicken parmesan into a hearty, cheesy soup. With tender chicken, savory tomato broth, and melty cheese, this 45-minute recipe is perfect for a cozy meal any day of the week.
Ingredients
Scale
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 Protein
- 4 ounces (about 1 â…“ cup) penne or favorite pasta for soup
- 2 cups cooked chicken, diced or shredded (white or dark meat)
Cheeses
- ½ cup (2 oz) shredded Parmesan cheese
- 1 cup (4 oz) shredded mozzarella cheese, divided
Instructions
- Sauté Aromatics: In a large pot over medium heat, warm the olive oil. Add the finely diced onions and cook until they become soft and translucent around the edges, about 5 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and crushed red pepper flakes, cooking for about 1 minute until the garlic is golden and fragrant. Add the tomato paste and continue cooking for 1 to 2 minutes, stirring frequently, until the paste begins to caramelize and stick to 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 browned bits. Cover the pot, bring the mixture to a simmer, then reduce the heat and let it simmer gently 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. Heat until the chicken is warmed through and the Parmesan has melted. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with ¼ cup of shredded mozzarella cheese. Serve immediately to enjoy the melted cheesy topping.
Notes
- You can substitute penne with any favorite short pasta like rigatoni or rotini.
- Use pre-cooked rotisserie chicken to save time and add flavor.
- For a spicier kick, increase the crushed red pepper flakes to your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days; add mozzarella cheese only when serving.
