Name: Chicken Parmesan Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian/American
Ingredients: 2 Tbsp. olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 bay leaf; 1 Tbsp. Italian seasoning, plus more for topping; 2 (14‑oz.) cans diced tomatoes; 4 cups low‑sodium chicken broth; 2 cups ditalini, mini penne, or other small pasta; 3 cups chopped or shredded rotisserie chicken; Kosher salt and black pepper, to taste; 1/2 cup grated Parmesan cheese; 3 oz. mozzarella cheese, shredded or thinly sliced; Chopped fresh basil and red pepper flakes, for serving (optional)

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This Chicken Parmesan Soup brings all the rich, savory comfort of the classic Italian dish into a cozy, one-pot meal. With rotisserie chicken, diced tomatoes, Italian herbs, and two kinds of cheese, it’s a fast and hearty bowl that’s perfect for weeknight dinners. The best part? It’s ready in just about 30 minutes.

Why You’ll Love This Recipe

I love how this recipe transforms chicken parmesan into something spoonable and soul-warming. It’s a clever way to use up rotisserie chicken, and the pasta makes it super satisfying. The melted mozzarella on top adds that signature cheesy stretch I always crave. Plus, everything cooks in one pot — easy cleanup, minimal effort, and maximum comfort.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Tbsp. olive oil
1 onion, diced
3 garlic cloves, minced
1 bay leaf
1 Tbsp. Italian seasoning, plus more for topping
2 (14‑oz.) cans diced tomatoes
4 cups low‑sodium chicken broth
2 cups ditalini, mini penne, or other small pasta
3 cups chopped or shredded rotisserie chicken
Kosher salt and black pepper, to taste
½ cup grated Parmesan cheese
3 oz. mozzarella cheese, shredded or thinly sliced
Chopped fresh basil and red pepper flakes, for serving (optional)

directions

I start by heating olive oil in a large pot over medium heat. I add the onion, garlic, bay leaf, and Italian seasoning and cook for 4 to 5 minutes until the onion softens.
Then I pour in the diced tomatoes and chicken broth, crank up the heat, and bring it all to a boil.
I stir in the pasta and let it cook for 8 to 10 minutes, stirring occasionally, until it’s al dente and the soup has thickened just a bit.
Once the pasta is perfect, I remove the pot from the heat. In goes the shredded chicken and Parmesan. I discard the bay leaf and season with salt and pepper.
Finally, I ladle the soup into bowls and top with mozzarella. I give it a minute to melt, then sprinkle on fresh basil and red pepper flakes for extra punch.

Servings and timing

This recipe yields 6 servings and takes about 25 minutes from start to finish — 5 minutes of prep and 20 minutes of cook time. It’s ideal for a quick dinner or an easy meal prep option for the week.

Variations

Cheesy Broiled Finish: I sometimes ladle the soup into oven-safe bowls, top with mozzarella and extra Parmesan, and broil for 1–2 minutes until golden and bubbly.
No Pasta Overload: When I have leftovers, I cook the pasta separately and add it to each bowl individually — that way it doesn’t soak up all the broth overnight.
Spice It Up: A pinch of crushed red pepper or a splash of hot sauce adds some heat if I’m in the mood.
More Veggies: I’ve also stirred in chopped spinach or kale right before serving for a little green goodness.
Different Protein: While rotisserie chicken is easy, I’ve swapped in leftover turkey or even sausage with great results.

storage/reheating

To store, I let the soup cool and then transfer it to an airtight container in the fridge — it keeps well for up to 4 days. For longer storage, I freeze it (without the pasta if possible) for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it up if it’s too thick.

FAQs

How do I keep the pasta from getting mushy in leftovers?

I like to cook the pasta separately and only combine it when I’m ready to eat. This keeps it from soaking up too much broth and turning soft.

Can I use fresh chicken instead of rotisserie?

Yes, absolutely. I’ve simmered chicken breasts or thighs in the broth and then shredded them — it works just as well.

What’s the best type of pasta for this soup?

I prefer ditalini or mini penne because they’re small enough to scoop easily, but any short pasta will work.

Is this soup spicy?

Not by default. But I’ve added red pepper flakes or hot sauce for a little heat — totally up to taste.

Can I make this soup dairy-free?

You can skip the cheese or use dairy-free alternatives, but the soup won’t have that same cheesy richness. Still tasty though.

Conclusion

This Chicken Parmesan Soup is my go-to when I want something comforting and cheesy without spending hours in the kitchen. It’s packed with flavor, super satisfying, and makes enough to feed a crowd or stock the fridge for a few days. Whether I’m craving pasta, chicken, or just a big bowl of cozy, this soup always hits the spot.

Chicken Parmesan Soup

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Soup
Method: One‑pot / stovetop
Cuisine: Italian/American
Diet: Halal

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Description

A hearty, cheesy chicken parmesan‑style soup made with rotisserie chicken, tomato, pasta, and melted cheeses – ready in about 30 minutes.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning. Cook, stirring, for 4 to 5 minutes until the onion has softened.
Add the diced tomatoes and chicken broth to the pot. Increase the heat to high and bring the mixture to a boil.
Add the pasta to the boiling broth and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
Remove the pot from the heat. Stir in the shredded chicken and the grated Parmesan cheese. Discard the bay leaf and season with salt and pepper to taste.
Ladle the soup into bowls and top with shredded mozzarella, allowing it to melt for a minute before garnishing with fresh basil and red pepper flakes.

Notes

For an extra cheesy topping, ladle the soup into oven‑safe bowls, top with mozzarella and a sprinkle of Parmesan, then place under the broiler 1‑2 minutes until cheese is bubbly and golden brown.
If using leftovers, cook pasta separately and add to individual bowls before pouring soup over to avoid mushy pasta.
Freshly grated Parmesan gives better flavor than pre‑shredded cheese.
Serving suggestion: garlic bread or crusty Italian bread is great for dipping.