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Close-up of a white soup bowl holding deep red-orange tomatoey soup with ditalini pasta topped with diced chicken, shredded parmesan, and thin strips of basil.

Chicken Parmesan Soup

40aprons.com/chicken-parmesan-soup/
Creamy tomato soup base, filled with Italian-seasoned chicken, tender noodles, and Parmesan cheese. This quick soup is the perfect, flavor-packed dinner!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • large dutch oven
  • Large wooden spoon
  • small skillet
  • Spatula
  • Cutting board
  • Sharp knife

Ingredients

  • 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)

Instructions

  • 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.

Recipe Notes

  • 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. 

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 798calProtein: 51gFat: 47gSaturated Fat: 26gTrans Fat: 0.2gCholesterol: 194mgSodium: 1293mgPotassium: 905mgTotal Carbs: 42gFiber: 2gSugar: 7gNet Carbs: 40gVitamin A: 1512IUVitamin C: 4mgCalcium: 532mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chicken-parmesan-soup/