This post may include affiliate links. Thank you for your support.

Equal parts rich, comforting, and oh-so-simple to make, this Chicken Parmesan Soup recipe is a quick and cozy twist on traditional chicken parmigiana. With tender chunks of chicken breast, a generous amount of salty parmesan, zesty Italian seasonings, silky penne pasta, and a touch of decadent cream in a robust tomato soup base, this recipe easily rivals the classic! Top with mini mozzarella pearls and parmesan crisps for a soup that will truly satisfy your soul.

“Used rotini and it was very good! The whole family loved it. Super easy to make, will be making it more often!”

– AMBER
Overhead photo of a bowl of creamy chicken parmesan soup with a spoon inserted into the bowl.

Update: This recipe was originally published in January 2024. I made updates to the article below to include more information about making this recipe for chicken parmesan soup.

Craving the comfort of classic chicken parmesan but looking for a cozy, low-effort twist? With all the bold, savory flavors of your favorite parm crusted chicken, this easy-to-make recipe for chicken parmesan soup delivers the same classic taste, just in soul-warming, spoon-able form:

Table of Contents

About this chicken parmesan soup

Imagine: a rich, velvety tomato-based broth loaded with bite-size pieces of juicy chicken breast, tender pasta, aromatic garlic, robust Italian seasonings, the perfect punch of complex parmesan cheese, and a hint of luxurious cream. You can top it with shatteringly-thin parm crisps and decadent mini mozzarella balls. Or enjoy it straight from the pot. Regardless, it’s warming, creamy, comforting, and honestly, tastes like an absolute dream in a bowl. 

Plus, it’s easy to make on the stovetop in one pot and just under 30 minutes—no fancy techniques required! Whether you’re looking for a quick weeknight dinner or need something extra special for guests, this creamy chicken parm soup hits all the right notes. It’s a crowd-pleaser that’ll have everyone asking for seconds!

And, if you’re looking for more delicious tomato-based soup recipes, check out these favorites next: Italian Soup with Sausage, and Italian Garbanzo Bean Soup.

Why you’ll love this recipe!

  • Super Easy. Just 30 minutes you can have a piping-hot bowl of chicken parm soup ready to serve straight from the stovetop.
  • One-Pot Wonder. No mountain of dirty dishes here!
  • Classic Flavor, Modern Twist. This soup doesn’t skimp on the classic chicken parmigiana experience. Tender white meat chicken mingles with the sharp flavor of parmesan cheese and the satisfying crunch of parm crisps in a tangy tomato broth—it’s chicken parmesan, just in bowl form.
  • Customizable. Whether you love it spicy, want it extra cheesy for kids, or want to sneak in some veggies, you can easily tailor this parmesan soup to suit your needs.
  • Perfect for All Ages and Palates. From picky eaters to adults craving a hearty meal, everyone will love the familiar comforting flavors of this dish.
Overhead photo of diced chicken breasts, onions, San Marzano crushed tomatoes, parmesan cheese, broth, dry pasta, and spices neatly arranged on a kitchen counter.

Ingredients for chicken parm soup recipe

Here’s everything you’ll need to make this comforting tomato and chicken soup with parmesan cheese:

  • Olive Oil and Unsalted Butter. For sautéing.
  • Skinless, Boneless Chicken Breast. I prefer to use lean and tender raw chicken breasts. Swap: Use boneless, skinless chicken thighs if you prefer richer, dark meat. 
  • Italian Seasoning. With a blend of herbs like basil, oregano, and thyme, Italian seasonings add a savory, herby kick.
  • Kosher Salt and Ground Black Pepper. To enhance all the flavors.
  • Sweet Onion. Mild and slightly tangy with a natural sweetness, they provide an aromatic base.
  • Crushed Red Pepper Flakes. Bring a spicy heat with a slight smokiness.
  • Garlic. Freshly minced garlic is best.
  • Tomato Paste. A couple tablespoons lends body while also adding concentrated tomato flavor.
  • Chicken Bouillon. Provides a savory depth and richness. Swap: Low-sodium chicken broth.
  • Crushed San Marzano Tomatoes. Prized for their sweet, balanced flavor with low acidity, San Marzano tomatoes are  ideal for creating a rich, smooth marinara base that isn’t too tart. Always select authentic San Marzano tomatoes (look for the DOP label), as they provide a superior flavor.
  • Bay Leaf. Adds a subtle earthy, herbal note to the soup.
  • Parmesan Cheese and Rind. The rind imparts a deep, savory umami flavor, so don’t skip it. And, Be sure to grate Parmesan fresh from a block to ensure optimal texture and flavor.
  • Short Pasta. Any short shape such as fusilli, penne, rotini, or gemelli pasta provides a firm bite and holds up well in the soup.
  • Fresh Basil. Brings a bright, aromatic sweetness with mild peppery undertones.
  • Cream. Just a touch of heavy cream or half-and-half adds rich creaminess and balances the acidity of the tomatoes.

Recipe variations

  • Loaded Style. Top the soup with crispy parmesan cheese crisps for a crunchy contrast and a few mini mozzarella pearls for indulgence. You can find parmesan crisps at the store. Or easily make them at home, by grating circles of parmesan cheese right onto a baking sheet and baking until golden and crispy. 
  • Creamy Chicken Parmesan Soup. I typically add at least 2 tablespoons of heavy cream. But, if you’re looking for a rich and indulgent chicken parmigiana soup, simply stir in more cream or half-and-half.
  • Low-Carb Chicken Parm Soup (Keto-Friendly). Skip the pasta to keep the soup carb-free. And, you can also add some low-carb veggies like zucchini noodles (zoodles), riced cauliflower, or broccoli rice for texture.
  • Vegetarian Chicken Parmigiana Soup. Replace the chicken breasts with plant-based protein like tofu, tempeh, or a vegan chicken substitute. And, be sure to use a vegan cheese such as dairy-free parmesan and mozzarella.
  • Spicy Parmesan Chicken Soup. Spice up your soup by adding minced jalapeño peppers or a dash of your favorite hot sauce. You can also stir in some cayenne pepper for an extra kick of heat. 
  • Chicken Parm Soup with Bacon. Add some crispy bacon bits to your chicken parm soup for a savory, smoky topping.

Love chicken and pasta soups? Check out these delicious recipes next: Rotisserie Chicken Chicken Noodle Soup, Crock Pot Thai Coconut Chicken Soup, and Crockpot Chicken Gnocchi Soup.

Overhead photo of chicken parmigiana tomato soup with in a large white pot.

Chef expert chef tips for perfect results every time

  • Grate Parmesan. Be sure to grate your own parmesan cheese. That stuff in a green bottle won’t melt as smoothly. And don’t skip the rind—it lends an umami richness that just can’t be beat.
  • Sear the Chicken First for Flavor. Brown the chicken on the stovetop until *almost* cooked through before removing to a plate. This ensures the chicken stays tender while the soup develops flavor.
  • Sauté Aromatics to Build a Flavorful Base. Start by sautéing onions, garlic, and Italian seasoning in olive oil to lay down a strong flavorful foundation. 
  • Simmer the Soup Slowly for Maximum Flavor. Let the chicken parm soup simmer gently so the ingredients have time to infuse the broth. 
  • Season as You Go. Always taste as you go, adjusting the salt, pepper, and spices until the flavors pop. Tomato-based soups can sometimes taste a little acidic, so add a pinch of sugar to balance it out. Alternatively, a splash of balsamic vinegar will lend a deeper richness.
  • Adjust Creaminess. I recommend using the cream to taste. You can skip it if you prefer a thinner soup or use more if you prefer an extra creamy soup.
  • Finish with Fresh Herbs for Brightness. Before serving, add a sprinkle of fresh basil or parsley on top for a burst of freshness to balance the richness.
  • Top with Mozzarella Pearls for Melty Goodness. Just before serving, toss a few mini mozzarella pearls on top of the top for an extra cheesy, melty finish.
  • Serve with Parmesan Crisps or Croutons for Crunch. Although this chicken parm soup is hearty on its own, it still needs that classic crunch factor to mimic chicken parmesan. I like to scatter parmesan crisps or croutons over the top. But, you can serve them on the side.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this chicken parmigiana soup recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use rotisserie chicken?

For sure! If you’re looking to save time, remove and discard the skin and shred the rotisserie chicken meat. Then, just add the chicken to the parmesan soup during the last 10 to 12 minutes of simmering to warm the meat through.

Can I use breaded chicken?

While I love some crispy breaded chicken, it tends to get soggy in soup, which totally defeats the purpose. This recipe focuses on maximizing flavor and texture without the breaded chicken by garnishing the soup with parmesan crisps and/or Italian croutons.

However, if you’d like to use breaded chicken you can, but you’ll need to make a simple adjustment. Instead of cooking the chicken in the soup as directed in the recipe, cook the breaded chicken separately. Then, dice or slice it and add it to individual servings of soup. This will ensure the breading doesn’t get too soggy.

How can I make this soup spicier?

It’s super easy to spice up your parmesan chicken soup. Here’s how:

  • Add in minced jalapeños or serrano peppers to the onions while cooking for more heat.
  • Use more crushed red pepper flakes in the aromatics mixture for a spicier flavor.
  • Add a spoonful of your favorite hot sauce to the tomato soup broth for extra spice.
  • Try adding a dash of cayenne pepper or a drizzle of chili oil to individual bowls of chicken parmigiana soup just before serving.

What type of cheese should I use in chicken parmesan soup recipes?

If you’re looking to recreate classic parmesan crusted chicken, you’ll need parmesan for that sharp, nutty hallmark flavor. Be sure to purchase a block of parmesan cheese and freshly grate it yourself for the best flavor. 

And if you’re wanting to recreate classic cheesy chicken parmesan, you’ll also want to use mozzarella cheese for that melty, gooey texture. I recommend using fresh mozzarella pearls, but a ball of fresh mozzarella torn into bite-size pieces works great too. Just be sure to avoid that pre-shredded stuff as it contains any-caking agents that prevent it from melting properly. 

How can I make it creamier?

If you’re looking for a super rich, luxurious soup experience, just stir in more heavy cream or half-and-half to taste.

Can I make this soup recipe ahead of time?

Yes, you can make this chicken parm soup recipe ahead of time and store it in the fridge. However, please note that you’ll need to make a few adjustments to the recipe in order to ensure the pasta doesn’t overcook and become mushy:

  • Prepare Recipe, But Stop After Step 4. Prepare the chicken parm soup recipe as directed in the card below – brown the chicken, sauté the aromatics, caramelize the tomato paste, and add the broth/tomato mixture.
  • Let the Soup Base Simmer. Cover the pot and let the tomatoey soup base simmer for 8 to 10 minutes.
  • Remove and Cool. Remove the tomato chicken and parmesan soup from the stove top and let cool completely to room temperature.
  • Store Soup. Store the chicken and soup in seperate airtight containers in the fridge.
  • When Ready to Eat. Bring the tomato soup base to a slow boil and continue with the recipe, starting at step five.
Close-up photo of a bowl of parmesan chicken soup garnished with freshly grated parmesan cheese and basil leaves.

Serving this creamy chicken parmesan soup

  • Garnish with Fresh Herbs: A sprinkle of fresh, aromatic fresh basil and/or flat-leaf parsley brightens up the soup and complements the rich tomato and parm flavors.
  • Scatter with Crusty Croutons: If you’re looking for a delightful crunch in every bite, add parmesan-crusted croutons to the top of this chicken parmesan soup recipe. 
  • Parmesan Crisps as a Topping: For an extra cheesy and crispy touch, place a few parmesan cheese crisps on top of your soup just before serving.
  • Top with Mozzarella Pearls: For an extra-indulgent, cheesy touch, add a handful of fresh mini mozzarella cheese balls on top of the soup just before serving.
  • Serve with Bread: Oven roasted garlic bread or fast and fluffy dinner rolls are perfect for dipping into the rich, cheesy broth of your chicken parmesan soup. 

Unique serving ideas

  • Pair with a Side Salad: A crisp green salad with a light vinaigrette works beautifully to balance the richness of the soup. I personally love my chopped submarine salad here. 
  • Serve with Zucchini Rice or Zoodles: For a low-carb alternative to pasta, add a few scoops of zucchini noodles or riced zucchini to your soup.
  • Add a Drizzle of Balsamic Glaze: Add a gourmet sweet, tangy, and rich touch by drizzling a little bit of balsamic glaze just before serving.
  • Serve in a Bread Bowl: For a fun presentation and hearty dining experience, serve your chicken parm soup in a hollowed-out bread bowl.

Storing leftovers

  • Refrigerator Storage: After making this recipe for chicken parmesan soup, be sure to immediately transfer it out of the warm soup pot so the noodles don’t overcook and turn mushy. Then, allow the soup to cool completely to room temperature and store in an airtight container in the fridge for up to 3 to 4 days.
  • Reheating Instructions: Add the soup to a pot and reheat on the stovetop over medium-low to medium heat to avoid overcooking the pasta.
    • Reheating Tip: You may want to consider adding more chicken broth, crushed tomatoes, cream, or water to loosen the soup since the pasta will absorb the brothy soup as it sits.
  • Freezing Instructions – Separate the Pasta: If you prefer your pasta to stay firm (instead of broken apart and mushy), it’s best to freeze this chicken parmigiana soup without the pasta. You can store the soup base in the freezer for up to 3 months. Then, thaw overnight in the fridge and reheat the soup according to the instructions above, adding in freshly cooked pasta before serving.
Close-up photo chunks of chicken breast, parmesan cheese, tomatoes, and penne in a bowl of soup.

This chicken parmigiana soup recipe is all about bringing the delicious, cheesy, comforting flavors of the classic in a cozy, creamy soup that’s perfect for any occasion. Whether you’re feeding the family on a chilly Tuesday or looking for something a little special to serve to guests, this recipe delivers delicious flavor and heartwarming comfort.

I hope you whip up a pot and don’t forget to come back and let me know your chicken parm soup turns out. I love hearing about your kitchen wins!

Until next time, friends—cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More classic Italian soup recipes

Overhead photo of chicken parmesan soup garnished with basil in a white bowl.

Chicken Parmesan Soup

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Equal parts rich, comforting, and oh-so-simple to make, this Chicken Parmesan Soup recipe is a quick and cozy twist on traditional chicken parmigiana. With tender chunks of chicken breast, a generous amount of salty parm, zesty Italian seasonings, silky penne pasta, and a touch of decadent cream in a robust tomato soup base, this recipe easily rivals the classic!

Equipment

  • 1 Large Heavy-Bottom Pot OR Large Dutch Oven – with lid
  • 1 Wooden Kitchen Spoon

Ingredients 

  • 2 TBS Olive Oil – DIVIDED
  • 1 TBS Unsalted Butter
  • 14 to 16 ounces Boneless Skinless Chicken Breasts – medium dice (about 2 medium breasts)
  • 2 ¾ tsp Italian Seasoning – DIVIDED
  • as needed Kosher Salt and Ground Black Pepper
  • 1 medium Sweet Onion – peeled and finely diced (scant 1 ¾ cup)
  • ¼ tsp Crushed Red Pepper Flakes – or more to taste
  • 2-4 cloves Garlic – peeled and minced
  • 2 heaping TBS Tomato Paste
  • 6 whole Low-Sodium Chicken Bouillon Cubes – dissolved in 6 cups boiling water (sub: low-sodium chicken broth)
  • 1 (28-ounce) can Crushed San Marzano Tomatoes
  • 1 whole Dry Bay Leaf
  • 1 whole Parmesan Cheese Rind
  • 8 ounces Dry Short Pasta – such as fusill, penne, rotini
  • ½ Cup Freshly Grated Parmesan Cheese – or more to taste
  • 1/3 Cup Fresh Basil – chiffonade (thinly sliced); plus more for garnish
  • 2 TBS Heavy Cream OR Half-and-Half – or more to taste
  • Optional Toppings Croutons Mozzarella Pearls (Ciliengine Cheese) and Parmesan Crisps

Instructions

  • Brown and Season Chicken: Add 1 tablespoon of oil and the butter to large pot a over medium heat.
    Once the butter melts, add the cubed chicken breasts and season with 1 ¼ teaspoon Italian seasoning, 1 teaspoon kosher salt, and a scant ½ teaspoon ground black pepper.
    Sauté, stirring occasionally, until the chicken is golden brown and *just* cooked through, about 4-5 minutes.
    Use a slotted spoon to transfer the chicken to a plate and set aside.
  • Sauté Onions with Aromatics: Add the remaining tablespoon of oil to the pot along with the onions. Season with 1 ½ teaspoons Italian seasoning, all the crushed red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon pepper.
    Sauté, stirring occasionally, until softened, about 2-3 minutes.
    Then, add the minced garlic and cook, stirring constantly, for 30 seconds to 1 minute, or until fragrant.
  • Add and Caramelize Tomato Paste: Add the tomato paste to the pot and cook, stirring frequently, until caramelized, about 2 minutes.
  • Add Bouillon Water, then Tomatoes, Bay Leaf and Rind: Pour bouillon water into the pot and use the edge of a wooden spoon to scrape up any brown bits on the bottom of the pot.
    Then, add the tomatoes, bay leaf, and parmesan cheese rind to the pot and stir to combine.
    Increase the heat to high and bring the contents to a boil, stirring occasionally.
  • Add and Cook Pasta: Once boiling, add the dry pasta into the pot and stir to combine.
    Bring the contents back to a slow boil, stirring occasionally, and then immediately reduce the heat to maintain a simmer.
    Cover the pot and cook until the pasta is almost al dente, about 6-8 minutes, stirring occasionally.
  • Add Cooked Chicken: Add the cooked cubed chicken along with any juices collected on the plate to the pot. Stir to combine and continue to cook until the pasta is just al dente, about 2-4 minutes.
  • Stir in Grated Parmesan and Basil: Remove the pot from the heat and use tongs to remove and discard both the bay leaf and parmesan cheese rind.
    Then, stir in the grated parmesan cheese along with the thinly sliced basil leaves.
    Taste the chicken parm soup and adjust for seasonings, adding more salt and pepper for overall flavor and/or specific ingredients for specific flavors.
  • Garnish and Serve Chicken Parmesan Soup: Ladle the soup into individual bowl and garnish the top with fresh basil, mini mozzarella pearls, parmesan crisps, and Italian croutons, if using. Enjoy immediately.
    Overhead photo of chicken parmesan soup with tomatoes and basil in a white bowl with a ramekin of parmesan cheese crisps off to the side.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 327kcal    Carbohydrates: 34g    Protein: 22g    Fat: 11g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Trans Fat: 0.1g    Cholesterol: 57mg    Sodium: 458mg    Potassium: 440mg    Fiber: 2g    Sugar: 4g    Vitamin A: 263IU    Vitamin C: 4mg    Calcium: 142mg    Iron: 1mg
Course: dinner, Soup
Cuisine: Italian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Kindly, do not publish this recipe. If you would like to reference this dish, please link directly back to this post.