All the flavors of classic Italian chicken parmesan in a hearty, creamy soup! With a delicious creamy tomato soup base, plenty of Italian-seasoned chicken, pasta, and Parmesan cheese, this soup recipe comes together quickly for the perfect dinner recipe that’s packed with flavor!
🍲 What Makes This Recipe So Good
- This recipe has all of the flavors you love about the classic Italian chicken parmesan dish, but in soup form! The base is an unbelievably creamy tomato soup, with Italian-seasoned chicken, tender pasta, and Parmesan cheese added in. Each spoonful of this creamy and hearty soup is so comforting- even the pickiest of eaters will love it!
- Chicken parmesan soup is so quick and easy to make! Just start the soup base, cook your chicken, then add in the noodles. After a quick simmer, the soup is ready to enjoy! It’s perfect for busy weeknights, but also elevated enough for serving company. Serve with toasted slices of baguette to give your meal the full restaurant-feel!
👩🏼🍳 Chef’s Tips
- For a quicker cook time, use thinly sliced chicken breasts! I love to use thinly sliced chicken because it maximizes the surface area for seasoning, and only takes about 5 minutes total for the chicken to cook. The result is deliciously seasoned chicken that is perfectly tender and delicious!
- If you prefer a thinner soup, you can totally cook the pasta on the side and add it at the end of the cook time. Just be sure to wait long enough to allow the cooked pasta to be reheated!
- Use freshly shredded cheese if you can! Freshly shredded parmesan and mozzarella cheese makes a huge difference. It melts way better than the packaged shredded cheese you can grab at the store.
More Delicious Chicken Recipes You’ll Love
- Buffalo Chicken Alfredo
- Instant Pot Chicken Teriyaki
- Easy, Crispy Chicken Patties
- Gluten Free Chicken Pot Pie
- Baked Chicken Tacos
- Chicken Costoletta
- Jerk Chicken Tacos
- 2 tablespoons butter
- 1 small onion chopped
- 4 cloves garlic minced
- 4 cups chicken stock or 4 cups stock and 1 cup water
- 1 28-ounce can crushed tomatoes
- 1 cup ditalini or other small pasta
- 1 tablespoon chopped fresh basil plus more for topping
- 1 pound chicken breasts preferably thin sliced
- 2 teaspoons Italian seasoning
- 1 tablespoon neutral oil
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tablespoon sugar
- salt to taste
- freshly cracked black pepper to taste
- large dutch oven
- Large wooden spoon
- small skillet
- Cutting board
- Sharp knife
- Heat 2 tablespoons butter in large dutch oven over medium heat. Add small chopped onion, 4 cloves minced garlic. Saute until tender and fragrant, 5 minutes.
- Add 4 cups chicken stock, can of crushed tomatoes. Bring mixture to boil, then reduce to medium heat for a strong simmer. Add 1 cup ditalini pasta, 1 tablespoon freshly chopped basil. Stir well. Cook 10 minutes, stirring regularly to prevent sticking from bottom of pot.
- Sprinkle both sides of chicken with 2 teaspoons Italian seasoning. Heat small skillet over medium-high heat. Add 1 tablespoon oil. Carefully add chicken. Cook each side 3 to 5 minutes, until firm. Once firm, remove chicken from heat.
- Allow chicken to cool until easily manageable. Place chicken onto cutting board, chop each cutlet into bite-sized pieces.
- Reduce dutch oven heat to low. Add 1 cup heavy cream, 1 cup parmesan, 1 cup mozzarella cheese, ½ tablespoon sugar, salt, freshly cracked black pepper. Stir to combine. Add chopped chicken. Allow flavors to blend 2 to 3 minutes. Adjust seasoning to taste with salt and freshly cracked black pepper.
- Top with chopped fresh basil and grated parmesan cheese. Serve warm.
- Chicken Breasts: I like to use thinly sliced chicken (about ¼ pound each) so I maximize seasoning surface area and it only takes about 5 minutes total for my chicken to cook. If you use larger breasts (½ pound or so) it will take about 4 minutes per side.
- Consistency: If you prefer a thinner soup, cook pasta in a separate pot, then add to the soup at the end. Be sure to allow noodles to fully reheat in soup before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.