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If you’re a fan of chicken parmigiana then you’ll love this quick and comforting Chicken Parmesan Soup. Featuring tender chunks of chicken breasts, zesty Italian seasonings, and a generous amount of salty parmesan in a tomato soup base, this recipe is equal parts rich, satisfying, and oh-so simple to make. Top it with mini mozzarella pearls, parmesan crisps, and crunchy croutons for a hearty and cozy dish that will rival the classic.

Overhead photo of a bowl of tomato soup with chicken, parmesan cheese, basil leaves, and mozzarella in a white serving bowl.

Table of Contents

About this chicken parmesan soup

Craving the comfort of classic chicken parmesan but looking for a cozy, low-effort twist? This recipe for chicken parmesan soup is the answer! With all the bold, savory flavors of your favorite parm crusted chicken, this easy-to-make soup delivers a rich, comforting blend of juicy chicken breasts, robust Italian seasoning, salty parmesan cheese, savory garlic, and tangy tomatoes — comfort in a bowl. Ready in 30 minutes, it’s the perfect weeknight soup dinner that tastes like you’ve been cooking for hours.

Whether you’re a blessed-and-busy, meal prepping, or just in the mood for something hearty and warming, this chicken parm soup is sure to hit the spot! Serve it on its own for a light meal or pair it with fast and fluffy dinner rolls or buttery grilled cheese sandwiches for dipping.

If you’re looking for more delicious tomato-based soup recipes, check out these favorites next: Homemade Tomato Soup with Basil, White Bean Soup with Tomatoes and Garlic, Italian Soup with Sausage, and Tomato and Chickpea Soup.

Why you’ll love this recipe!

  •  A Quick and Easy Comfort in 30 Minutes. One of the best parts about this chicken parm soup recipe is how fast it comes together. In just 30 minutes and one pot, you can have a piping-hot bowl of soup ready to serve, making it the perfect solution for busy weeknights or when you just don’t want to fuss over dinner.
  • All the Rich, Savory Flavors of Classic Chicken Parmesan.This soup doesn’t skimp on the classic chicken parmigiana experience. You’ll still get the hearty, tender white meat chicken, the tang of tomato sauce, the sharp flavor of parmesan cheese, and the satisfying crunch of parmesan crisps—just in bowl form. If you’re a fan of chicken parmesan, this soup will instantly satisfy your cravings.
  • A One-Pot Wonder That Cuts Down on Clean-Up. No mountain of dirty dishes here! With this parmesan chicken soup recipe you need just one pot, which makes clean-up afterwards a breeze.
  • Highly Customizable to Suit Your Taste. Whether you love it spicy, extra cheesy, or with added veggies, you can easily tailor this chicken parmigiana soup to suit your preferences and needs. Add a dash of red pepper flakes for a kick of heat. Or toss in some shredded zucchini or chopped bell peppers for added freshness.
  • Perfect for All Ages and Palates. This tomato and chicken soup with parmesan cheese is a family-friendly crowd-pleaser. From picky eaters to adults craving a hearty meal, everyone will love the bold, familiar 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

Here’s everything you’ll need to make this comforting parmesan chicken soup:

  • Olive Oil and Unsalted Butter. For sautéing the chicken and vegetables.
  • Chicken Breast. I prefer to use lean and tender 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 that ties together the other flavors in the dish.
  • Kosher Salt and Ground Black Pepper. To enhance the natural flavors of all ingredients, 
  • 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, but you can use the jarred minced stuff or garlic powder in a pinch.
  • Tomato Paste. A couple tablespoons gives the parm chicken soup a bit of body while adding concentrated tomato flavor.
  • Chicken Bouillon. Provide a savory depth and richness to the sauce with their concentrated chicken flavor. 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 Rind. Imparts a deep, savory umami flavor. Ask your cheesemonger for Parmesan rinds if they aren’t sold directly. Store your rinds in the freezer for future use.
  • Short Pasta. Any short shape such as fusilli, penne, or rotini provides a firm bite and holds up well in the soup. 
  • Freshly Grated Parmesan Cheese. Be sure to grate Parmesan fresh from a block to ensure optimal texture and flavor. 
  • Fresh Basil. Brings a bright, aromatic sweetness with mild peppery undertones to the party.
  • Cream. Just a touch of heavy cream or half-and-half adds smooth, rich creaminess and balances the acidity of the tomatoes.
  • Parmesan Cheese Crisps. These crispy, golden discs of parmesan cheese provide the perfect extra cheesy goodness and crunchy contrast to the creamy texture of the soup. To make crisps at home, simply grate circles of parmesan cheese right onto a baking sheet and bake until golden and crispy. 
  • Mozzarella Pearls. For an extra touch of indulgence! Place a few mini mozzarella balls on top of your soup right before serving. They’ll melt into the parm tomato soup providing the perfect melty, cheesy finish. 

Recipe variations

  • Creamy Chicken Parmesan Soup. I typically add at least 2 tablespoons of heavy cream, but if you’re looking for a rich and indulgent list, simply stir in more cream or half-and-half.
  • Low-Carb Chicken Parm Soup (Keto-Friendly).If you’re following a low-carb or keto diet, skip the pasta to keep the soup carb-free. You can also add some low-carb veggies like zucchini noodles (zoodles), riced cauliflower, or broccoli rice to give the soup more texture without the carbs.
  • 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 to keep it fully plant-based. 
  • Spicy Parmesan Chicken Soup. If you enjoy a little heat, 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. Love the flavor of smoky bacon? Add some crispy bacon bits to your chicken parm soup for a savory, crunchy topping. You can either cook the bacon separately and crumble it on top as a garnish or sauté and remove it before browning the chicken to infuse the soup with that smoky flavor. 

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

Overhead photo of chicken parmigiana tomato soup with fresh basil and penne pasta in a white Dutch oven.

How to make parmesan chicken soup

  1. Sauté Chicken: Heat oil and butter in a large pot and add the cubed chicken breasts and season with Italian seasoning, kosher salt, and black pepper. Sauté, stirring occasionally, until the chicken is *just* cooked through. Then, use a slotted spoon to transfer the chicken to a plate and set aside.
  2. Sauté Onions with Aromatics: Add more oil to the pot along with the onions, Italian seasoning, red pepper flakes, salt, and pepper. Sauté, stirring occasionally, until soft. Then, add the minced garlic and cook until fragrant. 
  3. Caramelize Tomato Paste: Add the tomato paste to the pot and cook, stirring frequently, until caramelized, about 2 minutes.
  4. 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.
  5. Dump in and Cook Pasta: Once boiling, add the dry pasta into the pot and stir to combine. Bring the contents back to a slow boil, 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.
  6. Add 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. 
  7. Stir in 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 parmigiana soup and adjust for seasonings, adding more salt and pepper for overall flavor and/or specific ingredients for specific flavors.
  8. Garnish and Serve Parm Chicken 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.

Follow these expert chef tips for the most success!

  • Choose Your Chicken. While my family prefers lean white meat, chicken thighs are naturally more flavorful and juicier than chicken breasts. Choose your boneless, skinless chicken wisely – if you’re looking for flavor, use thighs; if you’re looking for leaner meat, use breasts.
  • Sear the Chicken First to Develop Flavor. Be sure to chop the chicken into bite-size pieces, cook on the stovetop until *almost* cooked through, and then remove it to a plate. This ensures the chicken stays tender while the soup develops flavor.
  • Sauté Aromatics to Build a Flavorful Base. Be sure to start by sautéing onions, garlic, and a touch of Italian seasoning in olive oil. This step is crucial to laying down a strong flavorful chicken parmigiana soup foundation. 
  • Simmer the Soup Slowly for Maximum Flavor. After adding the chicken bouillon and crushed tomatoes, let your soup simmer gently. This slow simmering gives the herbs and spices time to fully infuse the liquid. 
  • Season and Taste as You Go.  Always taste as you go, adjusting the salt, pepper, and spices until the flavors pop. Tomato-based soups can sometimes be a bit too acidic so add a pinch of sugar to balance it out. Alternatively, a splash of balsamic vinegar will help round out the flavors and give your soup a deeper richness. 
  • Finish with Fresh Herbs for Brightness. Once your soup is done simmering and before serving, add a sprinkle of fresh basil or parsley on top for a burst of freshness and color that balances the richness of the soup. 
  • Top with Mozzarella Pearls for Melty Goodness. Stir in the parmesan cheese at the end of cooking, just before serving. And I recommend adding a few mini mozzarella pearls to the top of your soup 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. Scatter parmesan crisps or croutons on top of the soup or serve them on the side for that crunchy texture that mimics the crispy element of classic chicken parmesan.
Overhead photo of a bowl of parmesan chicken soup garnished with freshly grated parmesan cheese and basil leaves.

FAQs: frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Absolutely. You can use boneless skinless chicken breasts or chicken thighs to make this chicken parmigiana soup. If you prefer richer flavor and juicer texture, chicken thighs are your best bet. Just make sure to cut them into bite-size pieces and please note you’ll need to add a little time as dark meat takes longer to cook 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.

Can I make chicken parmesan soup 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.

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 just before serving for a customizable level of heat.

Can I use something other than pasta in this chicken parm soup recipe?

You can absolutely customize this chicken parmigiana soup with ingredients you love. If you’re looking to keep things deliciously hearty, replace the pasta with gnocchi or white beans. And if you’re looking to make things lighter, you can leave out the pasta and add in your favorite roasted veggies, like bell peppers or mushrooms.

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. 

Why does my soup taste too acidic?

I recommend using San Marzano tomatoes – as opposed to a lesser brand of canned tomatoes – to avoid an overly acidic sauce. However,  sometimes, tomato-based soups like this chicken parmigiana soup recipe can still be too acidic, despite the best quality tomatoes. Luckily, it’s incredibly easy to balance out the acidity. Here’s how:

  • Add a pinch of white granulated sugar to the soup. This will help neutralize the acidity and enhance the sweetness of the tomatoes.
  • Stir in a small splash of balsamic vinegar or apple cider vinegar for a bit of depth and sweetness.
  • Lastly, if the soup still feels acidic, add a little more cream or half-and-half to mellow it out, making the soup smoother and less tangy.
Close-up photo of chicken parm soup with fresh basil and penne pasta.

Serving this chicken parmesan soup recipe

Common serving suggestions

  • Top with Mozzarella Pearls: Add a  handful of fresh mini mozzarella cheese balls on top of the soup just before serving. They’ll melt into a gooey, cheesy layer, adding an extra-indulgent touch to the 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 cheese flavors. If you’re wondering what herbs pair best, check out this guide on using fresh herbs in the kitchen.
  • 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. These thin, golden discs add a yummy texture contrast and pop of sharp flavor.
  • Serve with Garlic Bread: A classic pairing, oven roasted garlic bread adds a crispy, savory element that’s 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 Noodles (Zoodles): For a low-carb alternative to pasta, add a few scoops of zucchini noodles or riced zucchini to your soup. It will absorb the soup’s rich flavors and provide a light, healthy twist.
  • Add a Drizzle of Balsamic Glaze: Elevate your soup with a drizzle of balsamic glaze just before serving. The sweet, tangy drizzle is an easy way to add a gourmet touch.
  • Pair with a Glass of Red Wine: For those who are 21 and up and looking for a more refined dining experience, pair your chicken parmigiana soup with a glass of bold red wine, such as Chianti or Merlot. 
  • Serve in a Bread Bowl: For a fun presentation and hearty dining experience, serve your chicken parm soup in a hollowed-out bread bowl. The bread soaks up the delicious broth, making it a two-in-one meal that’s both visually appealing and tasty.

Storing leftovers

Storage Instructions

  • Refrigerator: Once you’ve made the chicken parmesan soup recipe, be sure to transfer it out of the warm soup pot so the noodles don’t overcook and turn mushy. Allow to it to cool completely to room temperature – I do this right in the storage container with the lid off. Once the soup is completely cool, cover the container with a tight fitting lid and store the soup in the fridge for up to 3 to 4 days.
  • To Reheat: Add the chicken parmesan and tomato soup to a pot and warm on the stovetop over medium-low to medium heat to avoid overcooking the pasta. Reheating Tip: you will more than likely need to add more chicken broth, crushed tomatoes, cream, or water to loosen the soup since the pasta will absorb liquid as it sits.

Freezing Tips 

  • Separate the Pasta (Preferred): If you prefer your pasta to stay firm (instead of broken apart and mushy), it’s best to freeze the soup without the pasta. You can store the tomato and chicken soup base in the freezer. Then, reheat the soup according to the instructions above and add in freshly cooked pasta before serving for the best texture.
Close-up action photo of a spoon scooping up chicken parm soup from a white bowl.

Craving the flavors of classic chicken parmesan but short on time? This 30-minute parmesan chicken soup recipe is the answer. With its savory tomato broth, tender pieces of chicken, robust Italian flavors, and plenty of melty cheese, this comforting soup will quickly become a favorite in your meal rotation. So, grab your ingredients, and let’s get cooking! Until next time, friends, cheers!

Cheyanne

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More tomato soup recipes with chicken!

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.

Chicken Parmesan Soup

Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Print Recipe Pin Recipe
If you're a fan of chicken parmigiana then you'll love this quick and comforting Chicken Parmesan Soup. Featuring tender chunks of chicken breasts, zesty Italian seasonings, and a generous amount of salty parmesan in a tomato soup base, this recipe is equal parts rich, satisfying, and oh-so simple to make. Top it with mini mozzarella pearls, parmesan crisps, and crunchy croutons for a hearty and cozy dish that will rival 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

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