This post is sponsored by DeLallo. All opinions are my own.
This hearty and comforting chicken parmesan soup is so easy to make and ready to serve in 30 minutes. Made with rotisserie chicken, tomatoes, pasta and lots of cheese, you are going to love this flavorful soup!
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Cheesy Chicken Parmesan Soup
Soup season is definitely here, and to be honest, I’m not too mad about that! If you love a chicken noodle soup, you are going to adore this hearty chicken parm version!
This is a great easy dinner to serve up to your family, it’s full of flavor and so hearty thanks to the pasta. It’s filling, warming and good for your soul!
Be sure to try my other chicken soup recipes like Thai Coconut and Tuscan Chicken soup!
Why you’ll love Chicken Parmesan Soup:
- Quick: It takes about 30 minutes to make this soup from scratch and it all comes together in one pot.
- Filling: This is not a watery and thin soup. It’s wonderfully thick and can easily be served as a main with some crusty bread.
- Flavorful: If you love chicken parm, you will love this soup! It’s so wonderfully rich and cheesy, we couldn’t get enough of it!
Chicken Parm Soup with Penne Pasta
This recipe wouldn’t be complete without our very favorite DeLallo ingredients!!
If you follow us at all you know we are a HUGE fan of DeLallo Foods. Just such high quality Italian food products, especially their pasta. For this recipe we used their Penne Ziti and the quality is second to none. It’s a noticeable difference, and I’m so proud to represent their products.
We also used my all-time FAVORITE DeLallo product, San Marzano Style Crushed Tomatoes. I cannot tell you how full of flavor these AMAZING tomatoes are. I keep tens of these cans at my house at all times, and I hope to never run out! Absolutely delish and a must-buy.
What’s the best chicken to use?
I used shredded rotisserie chicken in this chicken parmesan soup, so it’s super quick and easy to make.
If you like, you can also cook up some chicken breasts and shred those, or use up leftovers from a Whole Roast Chicken. Thighs and breasts both work great in this soup.
Can you make it ahead of time?
This soup is best served as soon as it’s made. If it sits for too long, the pasta will take on excess moisture and it will become soggy. It will still be delicious though!
If you do have leftovers, store them in an airtight container for 3 to 4 days and it can be reheated on the stovetop.
How do you thicken the soup?
This soup comes out pretty thick once the parmesan has been stirred in and it has melted. If you prefer an even thicker soup, mix a tablespoon of cornstarch and a tablespoon of water together and stir that in.
You shouldn’t need it for this recipe, and wait until the cheese has melted before you do this.
Tips!
- Make the soup in a heavy bottomed pan or dutch oven. This will distribute heat more evenly and the bottom is less likely to catch.
- The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
- Serve this chicken parmesan soup with lots of crusty bread!
More Soup Recipes we Love
After you’re done enjoying this cozy Chicken Parm Soup, be sure to make some of our other favorite easy soup recipes.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chicken Parmesan Soup Recipe
Ingredients
- 1 tbsp. Delallo extra-virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 cup Delallo San Marzano Diced Tomatoes
- 6 cups Chicken Broth
- salt and pepper to taste
- 8 oz. Delallo Penne Pasta
- 1 lb. cooked rotisserie chicken shredded
- 1 1/2 c. shredded mozzarella
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh basil
Instructions
- Heat oil in a large dutch oven over medium heat. Add onions and allow to saute until soft and fragrant, about 5 minutes. Add the garlic and cook for one minute more.
- Stir in the tomato paste, red pepper flakes, diced tomatoes, and chicken broth. bring to a simmer. Add salt and pepper.
- Add the pasta and allow to cook for 9 minutes, stirring occasionally.
- Once the pasta is al dente, stir in the shredded (cooked) chicken, shredded mozzarella, and grated parmesan. Stir in the fresh basil.
- Once the cheese has melted, serve hot. Garnish with more basil and serve with crusty bread.
- Enjoy!
Video
Becky’s Tips
- Make the soup in a heavy bottomed pan or dutch oven. This will distribute heat more evenly and the bottom is less likely to catch.
- The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
- Serve with crusty bread!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This soup it delicious except adding the grated parmesan cheese at the end was a mess.. It all clumped together and stuck to the spoon. How can this be avoided?
Try very slowly incorporating it and not adding any more until the cheese has melted in!