Chicken Parmesan Soup

Chicken Parmesan Soup

We love this Chicken Parmesan Soup in my home.

It is not only delicious on a chilly day but there are two ways to make it.

If you need to be away or are just too busy you can prepare the soup in your crock pot. The flavors will have a chance to become bold and rich as they are blended together.

Or prepare in a sauce pan as I did in this recipe. Either way it will be ready to serve before the family has a chance to hang up their coat and wash their hands.

This soup can be on the kitchen table in 30 minutes. That is definitely a win in my home.

THESE ARE THE INGREDIENTS YOU WILL NEED:

• 1 tbsp extra-virgin olive oil
• 1 lge onion, chopped
• 3 cloves garlic, minced
• 3 tbsP tomato paste
• 1 tsp crushed red pepper flakes
• 1 can 15 oz, diced or crushed tomatoes
• 6 cups Swanson Chicken Broth
• 8 oz penne, orzo, or pasta of choice
• 3/4 lb cooked chicken breast (about 2 breasts)
• 1 1/2 cups shredded mozzarella
• 1 cup freshly grated Parmesan
• 1 tsp freshly chopped parsley
• Kosher Salt to taste
• Ground black Pepper to taste

THESE ARE THE INSTRUCTIONS FOR PREPARATION:

• In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. 
• Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
• Add penne and cook until al dente, 8 to 10 minutes.
• Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. 
• Let cheese melt, then ladle into bowls.

Chicken Parmesan Soup is also very versatile.

You can chop and dice fresh ingredients. Or you can buy them prepared to just open and add to the pan.

I have to confess that fresh is my go to way for this recipe. I can have all my ingredients on hand and whip through cooking the soup.

Nothing tastes or cooks up better than fresh veggies for the ingredients.

Another option for you is the type of pasta you use.

Even though this recipe calls for penne, any of your favorites will work.

I wanted to use a macaroni or cavatappi. But all I had in the pantry was spaghetti. So I chopped it up to easily fit the spoon and it worked well. No one even noticed!

Isn’t it amazing when you are nervous to make what feels like a major substitution a hungry spouse or child never even notices.

We also love cheese in our family. And bread. Cheese and bread are must for every meal.

Feel free to add as much mozzarella cheese and Parmesan you like. The family will love this soup. Enjoy!

Chicken Parmesan Soup

Chicken Parmesan Soup is a versatile and hearty answer for a busy family on a cold day! Stove top or crock pot it suits your needs.

5 from 10 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: cheese, pasta, soup

Method: Stove Top

Skill Level: Basic

Prep Time: 15 minutes

Cook Time: 15 minutes

Adjust Servings: 5 Bowls

Calories: 312kcal

Author: Marilyn

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lge onion, chopped
• 3 cloves garlic, minced
• 3 tbsP tomato paste
• 1 tsp crushed red pepper flakes
• 1 can 15 oz, diced or crushed tomatoes
• 6 cups Swanson Chicken Broth
• 8 oz penne, orzo, or pasta of choice
• 3/4 lb cooked chicken breast (about 2 breasts)
• 1 1/2 cups shredded mozzarella
• 1 cup freshly grated Parmesan
• 1 tsp freshly chopped parsley
• Kosher Salt to taste
• Ground black Pepper to taste

Instructions

• In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes.
• Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
• Add penne and cook until al dente, 8 to 10 minutes.
• Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper.
• Let cheese melt, then ladle into bowls.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 312kcal (16%) | Carbohydrates: 20g (7%) | Protein: 31g (62%) | Fat: 13g (20%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 5g | Cholesterol: 71mg (24%) | Sodium: 890mg (37%) | Fiber: 2g (8%) | Sugar: 4g (4%)

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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