Chicken Parmesan Soup Recipe

Introduction

Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, flavorful marinara, and lots of Parmigiano Reggiano cheese. Topped with melty mozzarella, it’s a satisfying meal perfect for chilly days when you want something warm and filling without fuss.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup pasta (penne or preferred shape)
• 2 cups marinara sauce
• 1 piece Parmigiano Reggiano rind (optional)
• 1 bay leaf
• 1 teaspoon dried Italian herbs
• 2 cups cooked rotisserie chicken, shredded
• 4-6 slices fresh mozzarella
• Grated Parmigiano Reggiano, for garnish
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, and sauté until soft, about 5-7 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute more to form a roux base.
2. Step 2: Pour in the chicken broth and add the pasta, marinara sauce, Parmigiano rind (if using), bay leaf, and Italian herbs. Stir well and bring the soup to a boil. Reduce heat and simmer for about 15 minutes, or until the pasta is al dente. Remove the bay leaf and cheese rind. Taste and season with salt and pepper as needed.
3. Step 3: Stir in the shredded rotisserie chicken. Ladle the soup into oven-safe bowls and top each with slices of fresh mozzarella. Place under the broiler for 2-3 minutes or until the cheese is bubbly and golden. Garnish with grated Parmigiano Reggiano and chopped parsley before serving.

Tips & Variations

• Use high-quality marinara sauce and real Parmigiano Reggiano for the best flavor.
• Substitute rotisserie chicken with browned and shredded cooked chicken breasts or thighs for homemade flavor.
• Try different pasta shapes like rotini, farfalle, or shells for varied texture.
• Freeze the cheese rind to use in future soups for extra umami.
• Add a pinch of red pepper flakes or hot sauce for a spicy kick.
• Cook pasta separately if planning leftovers to avoid soggy noodles.
• Fresh herbs such as basil, thyme, or rosemary enhance the soup’s aroma and taste.
• Keep a close watch when broiling cheese to prevent burning.

Storage

Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for 3 to 4 days. When reheating, add extra broth if the soup has thickened as the pasta absorbs liquid over time. For best texture, consider cooking pasta separately if storing leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Replace chicken broth with vegetable broth and omit the chicken. Adding beans or lentils can provide extra protein and heartiness.

Can I use other cheeses aside from mozzarella and Parmigiano Reggiano?

Absolutely. Provolone or fontina melt well as toppings, while asiago or pecorino cheeses can be great for a flavorful grated garnish.

Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 85 reviews

This Chicken Parmesan Soup is a comforting and hearty one-pot meal perfect for chilly days. It blends savory rotisserie chicken, tender pasta, rich marinara sauce, and plenty of Parmigiano Reggiano cheese, topped with melty fresh mozzarella slices. Easy and quick to prepare, this soup offers all the flavors of classic Chicken Parmesan in a warm, cozy bowl.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup marinara sauce
• 1 bay leaf
• 1 chunk Parmigiano Reggiano rind (optional)
• 1 teaspoon Italian seasoning (dried basil, oregano, thyme)
• Salt and freshly ground black pepper, to taste

Protein and Pasta

• 2 cups shredded rotisserie chicken
• 3/4 cup penne pasta (or other short pasta)

Toppings

• 4–6 slices fresh mozzarella
• 1/2 cup freshly grated Parmigiano Reggiano
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, celery, and carrots, and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the vegetables and stir continuously to form a roux-like base, cooking for 1-2 minutes without browning.
2. Simmer the soup: Gradually pour in the chicken broth while stirring to avoid lumps. Add the marinara sauce, penne pasta, bay leaf, Parmigiano Reggiano rind if using, and Italian seasoning. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 15 minutes, or until the pasta is al dente. Remove the bay leaf and cheese rind. Taste and season with salt and freshly ground pepper as needed.
3. Add chicken and finish: Stir in the shredded rotisserie chicken until warmed through. Lay fresh mozzarella slices on top of the soup. Optionally, place the pot or an oven-safe dish under a broiler just until the cheese melts and turns golden and bubbly—watch closely to prevent burning.
4. Serve: Sprinkle the soup with grated Parmigiano Reggiano and chopped fresh parsley. Ladle into bowls and enjoy with buttered toast or crusty bread if desired.

Notes

• Use high-quality marinara and real Parmigiano Reggiano for best flavor.
• Rotisserie chicken saves time; alternatively, brown and cook raw chicken breasts or thighs first then shred.
• Feel free to swap penne for other short pasta shapes like rotini, farfalle, or shells.
• The Parmigiano rind enhances umami but is optional.
• Add red pepper flakes or hot sauce for a spicy kick.
• To avoid soggy leftovers, cook pasta separately and add when serving.
• Fresh herbs like basil or thyme can be added for extra aroma.
• If broiling cheese, watch carefully to prevent burning.

Keywords: Chicken Parmesan Soup, chicken soup, Italian soup, rotisserie chicken recipe, Parmesan cheese soup, easy weeknight soup