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Chicken Parmesan Soup

A warm and hearty soup that brings the beloved flavors of Chicken Parmesan into a bowl, perfect for busy weeknights and cozy family lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 cups chicken broth homemade or store-bought
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup uncooked pasta (like ditalini or small shells)
  • 1 cup shredded mozzarella cheese
  • to taste fresh parsley, chopped for garnish

Method
 

Cooking Steps
  1. Heat the olive oil in a large pot over medium heat. When it's shimmering, add the diced onions and sauté until soft and translucent, about 5 minutes.
  2. Add the garlic, carrots, and celery. Sauté for another 5 minutes until the veggies soften and the kitchen is filled with delightful aromas.
  3. Add the cubed chicken breasts to the pot and cook until no longer pink, about 5-7 minutes.
  4. Pour in the chicken broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and let flavors combine for 15 minutes.
  5. Stir in the uncooked pasta and cook according to package directions, about 8-10 minutes.
  6. Remove the pot from heat and stir in shredded mozzarella cheese until creamy.
  7. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

To avoid overcooking the pasta, consider undercooking it slightly if storing leftovers, as it will absorb liquid. For a veggie option, add spinach or kale. Top with more mozzarella for extra cheesiness.