Description
A hearty, cheesy chicken parmesan‑style soup made with rotisserie chicken, tomato, pasta, and melted cheeses – ready in about 30 minutes.
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)
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 35 g
