Description
All the flavors of classic Chicken Parmesan—juicy chicken, savory tomato broth, pasta, and melted cheese—transformed into a hearty, comforting soup. Perfect for weeknights when you’re craving Italian comfort food in a bowl!
Ingredients
Main Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (28 oz / 800 g) crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1½ cups short pasta (ditalini, small shells, or penne)
- Salt and pepper, to taste
Toppings:
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup panko breadcrumbs, toasted in a dry skillet
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
- Stir in crushed tomatoes, chicken broth, shredded chicken, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
- Add pasta and cook until al dente, about 8–10 minutes.
- Stir in Parmesan cheese until melted. Adjust seasoning as needed.
- Ladle soup into bowls, top with mozzarella cheese, toasted breadcrumbs, and fresh basil. Serve immediately.
Notes
- For a creamier soup, stir in ½ cup heavy cream before adding Parmesan.
- Toasted breadcrumbs add the classic “Parmesan crust” flavor—don’t skip them!
- Make ahead tip: Cook pasta separately and add just before serving to prevent sogginess.
- Freezes well (without pasta and cheese). Add fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 920mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
