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. This soup can be on the kitchen table in 30 minutes. That is definitely a win in my home.
Prepare in the crock pot and let the flavors become full and rich. 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 recipe 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 is my go to way for this recipe. I can have all my ingredients on hand and whip through cooking the soup.
Another option for you is the type of pasta you use. Even thought this 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!
Add as much mozzarella cheese and Parmesan you like. The family will love this soup. Enjoy!
Chicken Parmesan Soup
- 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
- 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.
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