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Chicken Parmesan Soup

     Prep Time: 20 mins

     Total Time: 20 mins

This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It's packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!

Recipe

INGREDIENTS

INSTRUCTIONS

  • PASTA: Follow package directions to cook the rotini pasta to al dente. Don't forget to salt the pasta water generously or the soup will taste underseasoned. I add 1 teaspoon salt to every 4 cups of water. Drain pasta, rinse in cold water, and set aside.

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  • PREP: Meanwhile, finely dice the onion and mince the garlic. To save time, you can use pre-chopped onion and garlic.

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  • ONION AND GARLIC: Place a large pot on the stovetop and turn to medium-high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds. Add in the tomato paste and sauté for 1-2 minutes.

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  • TOMATOES AND SEASONINGS: Add in the undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt, and pepper to taste (I use about 1/2 tsp. pepper and 1/4 tsp. salt). Stir to combine and increase heat to high and bring soup to a simmer.

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  • CHICKEN: Stir in the prepared rotisserie chicken and heat through, about 1-2 minutes. Taste and adjust seasonings to preference (salt and pepper here again if needed; remember Parmesan cheese will add saltiness). See Note 3.

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  • SERVE: Ladle soup into bowls. Serve soup bowls with a generous spoonful of the pasta mixed in. Garnish bowls with lots of cheese, fresh basil, additional pepper or red pepper flakes if desired. Enjoy hot with garlic bread to dip in it!

2 cups (190g) uncooked rotini pasta

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3/4 cup (108g) sweet (or yellow) onion diced (~1/2 of 1 onion)

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2 teaspoons minced garlic (~3-4 cloves)

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2 tablespoons olive oil

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3 tablespoons tomato paste

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2 cans (14.5 ounces EACH) diced tomatoes Italian-style (See Note 1)

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3 cups (705g) chicken stock (I recommend Swanson Chicken Stock)

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1 teaspoon EACH: dried parsley, dried oregano

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1 and 1/2 teaspoons Italian seasoning

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1/2 teaspoon ground paprika

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Fine sea salt and pepper

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2 cups (230g) shredded or chopped rotisserie chicken (See Note 2)

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Toppings: red pepper flakes, freshly grated Parmesan cheese and/or mozzarella cheese, 2-3 tablespoons chopped fresh basil, garlic bread

Tips, Tricks & Notes

1. I get Italian-style tomatoes which have seasonings added in. If you aren't a huge fan of chunks of tomatoes use crushed instead of diced tomatoes.

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2.  Use part of a leftover rotisserie chicken or buy pre-shredded rotisserie chicken (This is what I do for this soup which makes it even quicker.)

 

3. I like to keep the pasta separate as opposed to mixing it all in the soup in case I have leftovers (the pasta bloats and becomes soft/soggy when stored). If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.

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Tips -

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1. Don’t use all the pasta. It’s easy to go on autopilot and prepare an entire box of pasta. However, this recipe calls for only 2 cups, so make sure to measure that out before boiling the pasta.

 

2. Salt the pasta water. Make sure the pasta is well-salted as it cooks since this is the only chance you have to season the actual pasta. The soup can taste very underwhelming without seasoned pasta. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon salt to 4 cups of water.

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3. Good-quality chicken stock makes a big difference. I’m a huge fan of Swanson’s® chicken stock in this Chicken Parmesan Soup (not sponsored). It has a rich flavor foundation that really enhances this soup without any extra work on your part. I’ve tried other stocks/broths and been a bit unimpressed by the end result.

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4. Use good-quality canned tomatoes. For the tomato paste and sauce, I recommend the best-quality tomatoes you can find, since these really form the flavor base of the soup. I recommend Italian-style tomatoes which are typically canned Roma tomatoes with herbs added in. This variety of tomato adds flavor without requiring too many additional seasonings. 

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5. Dice the onion very finely. The finer the dice, the better the onion integrates into the soup. Since we aren’t spending a whole lot of time sautéing the onion, we want small pieces so there aren’t large chunks of crunchy onion throughout the soup. If you’re buying pre-chopped onions, take a look at the size of the pieces and if necessary, give them a quick extra chop.

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6. For a smokier flavor use fire-roasted tomatoes. Additionally, use smoked paprika instead of regular.

 

7. Add some heat by sprinkling in some crushed red pepper flakes to the soup or to individual bowls.

Nutrition Facts

Servings: 7 Servings | Calories Per Serving: 543 KCAL

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% DAILY VALUE
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  1. Carbohydrates: 68 g

  2. Protein: 36 g

  3. Fat: 14 g

  4. Saturated Fat: 3 g

  5. Cholesterol: 79 mg

  6. Sodium: 512 mg

  7. Potassium: 431 mg

  8. Fiber: 4 g

  9. Sugar: 6 g

  10. Vitamin A: 213 IU

  11. Vitamin C: 4 mg

  12. Calcium: 40'mg

  13. Iron: 2 mg

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