Chicken Parmesan Soup

Love classic chicken parmesan? Then this cheesy chicken parmesan soup is for you! Prepared with rich and flavorful tomato soup, then topped with grilled chicken, mozzarella cheese and parmesan to make it extra cheesy and ooey-gooey. It's a chicken parmesan soup recipe brimming with coziness in every spoonful!

When Chicken Parmesan Meets Soup

Ever since I was a kid, I have just adored chicken parmesan!

I mean, what's not to love? There's the tender and juicy chicken breast, loads of melted cheese on top, and a really delicious marinara sauce that's loaded with herby flavor, perfect for spooning over top of warm pasta, the best accompaniment.

So when I had the idea for turning this beloved dish into a cozy, belly warming soup (because we love soup in our household!), it seemed like a no-brainer, and a deliciously fun idea for taking a favorite dish and giving it a slightly unique presentation.

Warming, comforting and easy to prepare, my chicken parmesan soup is nice and hearty, and the perfect filling meal when a bit of extra TLC is needed!

My Recipe for Chicken Parmesan Soup

This yummy recipe has all the flavorful components of my chicken parmesan, ready to be ladled up and enjoyed with a spoon!

It's brimming with rich flavor, made with a hearty tomato soup base kissed with lots of garlic, herbs, and even a sprinkle of grated parmesan cheese for added flavor.

I even like to add some pasta to each bowlful to add a bit more heartiness and texture, making this soup a bit more filling. Fusilli pasta is my favorite, but penne or your favorite will work here just fine.

When it comes to the chicken, instead of dredging and frying chicken breasts like I typically do for my classic chicken parmesan recipe, I keep things a little lighter (not to mention quicker and easier to prep). I simply sear or grill seasoned chicken tenderloins, then slice or cube them.

I add the chicken tenderloins as the topping to each bowlful of soup, then sprinkle over a generous amount of mozzarella cheese as well as some parmesan, and allow it all to get gloriously melted for the perfect spoonful of soup!

Here's a sneak peek at my chicken parmesan soup recipe: (or just jump to the full recipe...)

1. To get started, I prepare my soup base, then allow that to simmer for roughly 20 minutes, allowing the flavors to meld.
2. While the soup simmers, I cook my pasta according to package instructions, and set that aside, keeping it warm.
3. Then, I season my chicken tenderloins and either use a grill pan or skillet to grill or sear them until golden brown, then allow them to slightly cool before slicing into strips or cutting into cubes. I then set the chicken aside.
4. Once the soup has simmered, I add a portion of pasta to my bowl, ladle over the soup, then top with chicken, mozzarella and parmesan cheese, and place under the broiler for a couple of minutes to melt the cheeses.
5. To finish, I top each bowlful with fresh basil, and dig in.

Recipe

Chicken Parmesan Soup

by Ingrid Beer

Print Recipe

This rich, hearty chicken parmesan soup is bliss in a bowl, made with grilled chicken, mozzarella and parmesan cheeses, plus fusilli pasta!

Category: Soup
Cuisine: Italian-American

Yield: Serves 6

Nutrition Info: 575 calories per serving

Prep Time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Ingredients:

• Olive oil
• 1 medium white onion, diced
• Salt
• Black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 8 cloves garlic, pressed through garlic press
• 2 tablespoons tomato paste
• 2 (28 ounce) cans San Marzano whole tomatoes with juices
• 2 ½ cups chicken stock
• 8 ounces uncooked fusilli pasta
• 1 pound chicken tenderloins (or skinless, boneless chicken breasts), uncooked
• ¾ cup grated parmesan cheese, plus extra for garnish
• 1 tablespoon chopped flat-leaf parsley
• 8 ounce fresh mozzarella ball (patted dry) crumbled or grated, or grated whole milk mozzarella
• ¼ cup julienned or torn fresh basil leaves, for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a large pot over medium-high heat (about 6 quart), and drizzle in about 4 to 5 tablespoons of the oil. Once hot, add in the onion, a couple of pinches of salt and pepper, the Italian seasoning, and oregano, and saute for a few minutes until lightly golden and tender.
3. Add in the garlic, and once it becomes aromatic, add in the tomato paste and stir that in to incorporate, allowing it to cook for about 30 to 45 seconds, just to cook out the raw flavor.
4. Next, add in the canned tomatoes and the chicken stock, and stir to combine. Bring this to a vigorous simmer, then reduce the heat and simmer gently, uncovered, for 20 minutes.
5. White the soup simmers, cook the pasta according to package instructions, drain, and keep warm.
6. Next, sprinkle the chicken with some salt and pepper. Place a grill pan onto medium-high heat, drizzle in a touch of oil, and grill the chicken for a few minutes on each side, until cooked through. Allow it to cool until it can be handled, then slice into strips or chunks, and set aside.
7. Once the soup has simmered, puree it using a hand-held immersion blender (or even a regular blender, but work in batches since it's hot). Then, sprinkle in the ¾ cup of parmesan cheese and the chopped parsley, and whisk to blend well. Check to see if any additional salt/pepper is needed.
8. To serve, add some of the cooked pasta to an oven-safe bowl, ladle over some of the soup, then top with some of the chicken and about ¼ cup worth of the fresh mozzarella, plus a teaspoon or two of parmesan. Broil for just a couple of moments to melt the cheese.
9. Serve with a little sprinkle of the fresh basil over top as garnish.

Tips & Tidbits for my Chicken Parmesan Soup recipe:

• San Marzano tomatoes, for best flavor: If you can find San Marzano tomatoes in your market, opt for those for the richest, most flavorful tomatoes to use in this soup. They're a little more earthier and robust!
• Fusilli pasta, or your favorite kind: I like the fusilli (corkscrew) pasta in this soup, but feel free to use penne, or any other shorter pasta that will be easy to spoon up.
• Chicken tenderloins, for tender, juicy results: Chicken tenderloins are my preferred kind of chicken to use for a presentation like this where I grill off or sear the chicken and keep it separate. Chicken tenderloins are the smaller, very tender part of the chicken breast, and cook up very quickly with a bit of seasoning, with very tender results. You can also use chicken breasts if that is what you have on hand, or even add in rotisserie chicken (or leftovers) in a pinch.
• Fresh or whole milk mozzarella, for best meltability: I like to use either fresh mozzarella (patted dry of excess brine and sliced or ripped) or grated whole milk mozzarella for a higher fat content, which equals better meltability. It offers more richness and better flavor!

Craving more hearty, cheesy and super cozy soups? Check out my recipe for Philly Cheesesteak Stew, Chili Cheesesteak Stew, Rigatoni Meatball Soup, French Onion Soup, or my recipe for Guinness Beef Stew!

Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!