Chicken Parmesan Soup
Chicken Parmesan Soup turns simple chicken breast, tomatoes, pasta, and cheese into a cozy one pot dinner with rich tomato broth, tender shredded chicken, melty mozzarella, and fresh basil.
This soup gives you the comfort of chicken Parmesan without breading, frying, or a sink full of dishes. It tastes bold, cheesy, and homemade, but it stays simple enough for a busy weeknight.
Why You Will Love This Recipe
- Big chicken Parmesan flavor: Tomato paste, Italian seasoning, Parmesan, mozzarella, and basil make the broth taste rich and savory.
- Comforting texture: The pasta gets tender, the chicken shreds easily, and the cheese melts into every bowl.
- Simple one pot method: You build flavor in layers, then let the soup simmer while the chicken cooks.
- Balanced and filling: Chicken adds lean protein, tomatoes bring brightness, and spinach adds color and nutrients.
Fabian’s Budget and Health Tip: Use frozen spinach instead of fresh if it costs less. Thaw it, squeeze out the extra water, and stir it in at the end. You can also use half the mozzarella and still get plenty of cheesy flavor from the Parmesan.
Ingredients (Serves 4)
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely diced (about 150 g)
- 4 garlic cloves, minced (about 12 g)
- 1 pound (450 g) boneless skinless chicken breast
- 1 can diced tomatoes, with juices, 14.5 ounces (411 g)
- 3 tablespoons (48 g) tomato paste
- 6 cups (1.4 l) chicken broth
- 2 teaspoons (4 g) Italian seasoning
- 3/4 teaspoon (4 g) salt, plus more to taste
- 1/4 teaspoon (1 g) black pepper
- 3/4 cup (90 g) small pasta, such as ditalini, small shells, or elbows
- 3 packed cups (90 g) fresh spinach
- 1 cup (115 g) shredded mozzarella
- 1/3 cup (30 g) grated Parmesan
- 1/4 cup (10 g) fresh basil leaves, torn
Step-by-Step Instructions
1. Sauté the Onion
Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it turns soft and lightly glossy. You want the onion to smell sweet, not sharp.
2. Add the Garlic
Stir in the minced garlic and cook for 30 to 60 seconds. Stop as soon as the garlic smells warm and fragrant. If it browns too much, it can taste bitter.
3. Build the Tomato Broth
Add the diced tomatoes, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Stir well and scrape the bottom of the pot so the tomato paste blends into the broth. The liquid should turn a deep red and smell like simmering marinara.
4. Simmer the Chicken
Add the chicken breast to the pot. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cover and cook for 15 to 20 minutes, until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.
5. Shred the Chicken
Transfer the chicken to a plate. Use two forks to shred it into tender pieces. The chicken should pull apart easily and look juicy, not dry. Return the shredded chicken to the pot and stir it into the tomato broth.
6. Cook the Pasta
Add the small pasta and simmer uncovered for 8 to 10 minutes, or until the pasta is tender but still has a little bite. Stir often so the pasta does not stick to the bottom of the pot.
7. Add Spinach and Cheese
Stir in the spinach and cook for 1 to 2 minutes, just until it wilts and turns bright green. Taste the soup and adjust the salt. Ladle into bowls, then top each serving with mozzarella, Parmesan, and torn basil. The cheese should soften into the hot soup and make the top creamy and stretchy.
Expert Troubleshooting and FAQs
Can I use cooked chicken?
Yes. Add 3 cups (420 g) shredded cooked chicken after the broth has simmered for about 10 minutes. Let it warm through, then add the pasta and spinach. Rotisserie chicken works well if you remove the skin first.
How do I keep the pasta from getting mushy?
Cook the pasta just until tender, then serve the soup right away. If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving. This keeps the broth from turning thick and starchy.
Can I make Chicken Parmesan Soup ahead of time?
Yes, but for the best texture, make the soup base with the chicken and tomatoes first. Store it in the fridge, then reheat and add the pasta and spinach right before serving.
What can I use instead of mozzarella?
Provolone, mild white cheddar, or part skim mozzarella all work. For the classic chicken Parmesan taste, keep the Parmesan in the recipe because it adds salty, nutty depth.
Why does my soup taste flat?
It likely needs more salt, Parmesan, or basil. Tomato based soups also taste brighter with a small splash of vinegar or lemon juice, about 1 teaspoon (5 ml), added at the end. Add it slowly and taste as you go.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on your broth, pasta, and cheese brands.
- Calories: about 430
- Protein: about 39 g
- Carbs: about 35 g
- Fats: about 16 g
Chicken Parmesan Soup
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely diced (about 150 g)
- 4 garlic cloves, minced (about 12 g)
- 1 pound (450 g) boneless skinless chicken breast
- 1 can diced tomatoes, with juices, 14.5 ounces (411 g)
- 3 tablespoons (48 g) tomato paste
- 6 cups (1.4 l) chicken broth
- 2 teaspoons (4 g) Italian seasoning
- 3/4 teaspoon (4 g) salt, plus more to taste
- 1/4 teaspoon (1 g) black pepper
- 3/4 cup (90 g) small pasta, such as ditalini, small shells, or elbows
- 3 packed cups (90 g) fresh spinach
- 1 cup (115 g) shredded mozzarella
- 1/3 cup (30 g) grated Parmesan
- 1/4 cup (10 g) fresh basil leaves, torn
Instructions
- 1. Sauté the Onion. Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it turns soft and lightly glossy. You want the onion to smell sweet, not sharp.
- 2. Add the Garlic. Stir in the minced garlic and cook for 30 to 60 seconds. Stop as soon as the garlic smells warm and fragrant. If it browns too much, it can taste bitter.
- 3. Build the Tomato Broth. Add the diced tomatoes, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Stir well and scrape the bottom of the pot so the tomato paste blends into the broth. The liquid should turn a deep red and smell like simmering marinara.
- 4. Simmer the Chicken. Add the chicken breast to the pot. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cover and cook for 15 to 20 minutes, until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.
- 5. Shred the Chicken. Transfer the chicken to a plate. Use two forks to shred it into tender pieces. The chicken should pull apart easily and look juicy, not dry. Return the shredded chicken to the pot and stir it into the tomato broth.
- 6. Cook the Pasta. Add the small pasta and simmer uncovered for 8 to 10 minutes, or until the pasta is tender but still has a little bite. Stir often so the pasta does not stick to the bottom of the pot.
- 7. Add Spinach and Cheese. Stir in the spinach and cook for 1 to 2 minutes, just until it wilts and turns bright green. Taste the soup and adjust the salt. Ladle into bowls, then top each serving with mozzarella, Parmesan, and torn basil. The cheese should soften into the hot soup and make the top creamy and stretchy.
