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Chicken Parmesan Soup is a hearty, cheesy twist on a classic chicken soup. Made with shredded rotisserie chicken, pasta, and rich tomato flavors, this comforting dish comes together in just 30 minutes. It's perfect for soup season and is sure to satisfy the whole family with its creamy texture and bold taste.
Pure Italian Comfort
I love how this soup transforms classic chicken parmesan into something so cozy and warming. The combination of tender chicken rich tomatoes and melty parmesan creates such incredible depth of flavor. Best of all it comes together in just 30 minutes making it perfect for those busy nights when you're craving something hearty and delicious.
What You'll Need
- Chicken: Shredded rotisserie chicken for convenience or cooked chicken breasts or thighs.
- Tomatoes: San Marzano-style crushed tomatoes for rich, authentic flavor.
- Pasta: Penne Ziti or your favorite pasta, cooked al dente.
- Cheese: Parmesan cheese for a thick, creamy finish.
- Broth: Chicken broth as the soup base.
- Seasonings: Italian herbs, salt, and pepper for enhanced flavor.
Let's Make It Together
- Prepare the Base
- Heat a heavy-bottomed pan or Dutch oven and sauté onions and garlic in olive oil. Add crushed tomatoes and chicken broth, stirring to combine.
- Add Pasta
- Stir in uncooked pasta and simmer until it's al dente. Stir occasionally to prevent sticking.
- Incorporate Chicken
- Add shredded rotisserie chicken and stir well. Allow it to heat through while the pasta finishes cooking.
- Stir in Cheese
- Gradually add parmesan cheese, stirring until melted and the soup thickens. Adjust seasoning as needed.
- Serve
- Garnish with fresh basil, additional parmesan, and serve with crusty bread for dipping.
Making It Perfect
Through many batches of this soup I've learned some helpful tricks. Using a heavy-bottomed pan prevents sticking and helps the soup cook evenly. Watch the pasta carefully you want it just al dente since it'll continue softening in the hot soup. For a thicker consistency I sometimes stir in a quick cornstarch slurry after adding the cheese.
Choose Your Chicken
While rotisserie chicken is my go-to for convenience any cooked chicken works beautifully in this soup. Sometimes I'll use leftover roasted chicken or poach some chicken breasts specifically for the recipe. Both dark and white meat bring their own delicious qualities to the dish.
Keeping It Fresh
This soup keeps well in the fridge for 3-4 days stored in an airtight container. When reheating I prefer doing it slowly on the stovetop giving it an occasional stir. The pasta might soften a bit but the flavors actually develop beautifully over time making leftovers something to look forward to.
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Frequently Asked Questions
- → Why use a heavy-bottomed pan or dutch oven?
A heavy-bottomed pan distributes heat more evenly and prevents the bottom from catching or burning. This is especially important for soup with pasta.
- → How do I know when the pasta is cooked correctly?
Cook the pasta to al dente when adding the chicken, as it will continue to cook in the hot soup. This prevents it from becoming too soft.
- → Can I use different pasta shapes?
While the recipe calls for penne, other medium-sized pasta shapes would work well. Just adjust cooking time according to package instructions.
- → Why use rotisserie chicken?
Rotisserie chicken saves time and adds great flavor. It's already cooked and seasoned, making this a quick 30-minute meal.
- → What's the best way to serve this soup?
Serve hot with crusty bread for dipping. Garnish with additional fresh basil for extra flavor and presentation.