Chicken Parmesan Soup
A cozy, spoonable version of chicken parmesan: tomato-based broth with shredded chicken, small pasta, grated Parmesan, and toasted panko for crunch.
Ingredients
Soup
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- 2 cups cooked shredded chicken rotisserie or cooked breasts
- 1 cup small pasta orzo, ditalini, or broken spaghetti
- ½ cup grated Parmesan
- Salt and freshly ground black pepper to taste
- 2 tbsp butter optional
Garnish
- Fresh basil chopped
- ½ cup panko breadcrumbs toasted with 1 tablespoon olive oil
- Extra grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion with a pinch of salt until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add crushed tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer and cook 8–10 minutes to let flavors meld.
- Stir in shredded chicken and pasta. Simmer until pasta is tender, usually 8–12 minutes depending on pasta choice. Add more broth if needed.
- Remove from heat, stir in grated Parmesan and butter until smooth. Season to taste. Ladle into bowls and top with toasted panko, fresh basil, and extra Parmesan.
Notes
- Use rotisserie chicken to save time.
- Keep breadcrumbs separate until serving to maintain crunch.
- Freeze without breadcrumbs; reheat gently and add fresh breadcrumbs when serving.
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 5gSodium: 590mgSugar: 7g
Tried this recipe?Let us know how it was!
