If you love chicken parmesan but don’t feel like breaking out the skillet and heating up the oven, this soup is the perfect shortcut. It takes the flavors of chicken parmesan, juicy chicken, melty cheese, and rich tomato sauce – and turns it into a cozy, one-pot dinner that’s weeknight-friendly and super satisfying.
Love cozy soup recipes? Me too! Try my Slow Cooker Lasagna Soup, or my Pasta Fazool (aka Pasta e Fagioli)
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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I like to think of of these easy Chicken Parm Soup as comfort food without the fuss. Toss everything in the pot, let it simmer, and you’ve got a bubbling pot of goodness that smells like an Italian restaurant and tastes like a warm hug. I totally said that. Bonus: there’s pasta in it. So yeah, it’s basically impossible not to love.
This soup is super forgiving – you don’t need to measure every little thing perfectly. A little extra cheese? Go for it. Want to toss in some spinach or mushrooms? Totally works. It’s one of those delicious recipes you can make your own without messing it up, which makes it perfect for busy nights or when you’re low on groceries but still want something tasty.
I love serving this with some crusty bread or garlic knots on the side so you can soak up every last drop. You could also sprinkle a little extra parmesan on top (or a lot, I’m not judging). It’s warm, cheesy, and totally hits the spot.
Once you try it, don’t be surprised if it ends up in your regular dinner rotation!
Love Chicken Parm? You’ll enjoy my One Pot Chicken Parmesan Pasta or Easy Chicken Parmesan Sliders too!
Why you’ll love this recipe
- Comforting and hearty. It’s like chicken parmesan in soup form!
- Quick and easy. Simple ingredients, it’s the perfect recipe for weeknights or when you need a comforting meal fast, or for when you are feeling under the weather!
- Family-friendly. Kids and adults alike will love the cheesy, savory flavors.
Frequently Asked Questions
Can I use uncooked chicken?
Yes, add raw chicken breasts or thighs to the soup when you add the chicken stock. Simmer until the chicken is cooked through, then shred it before continuing with the recipe.
What’s the best pasta to use?
Short pasta shapes like ditalini, elbow macaroni, or small shells are perfect. They hold up well and are easy to eat with a spoon.
Avoid large or long pasta shapes (penne and spaghetti, for example) as they can overpower the soup.
How do I make it a little spicy?
Add a pinch of red pepper flakes or stir in a bit of hot sauce. Easy peasy!
Can I make this in the slow cooker?
You sure can. Actually, scoot on down to under the recipe – and I’ve added both crock pot and instant pot instructions!
What to serve with soup
Serve with garlic bread or a side salad for a complete meal.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Used to sauté the onion and garlic. Any neutral oil will work.
- Onion. Adds depth and sweetness. Yellow or white onions work best.
- Garlic. Brings a savory base flavor. Adjust the amount to your liking.
- Italian seasoning. A blend of herbs that adds classic Italian flavor. Make your own Italian seasoning if you don’t have any, or just use a bit of dried herbs like oregano and basil.
- Crushed red pepper flakes. Adds a touch of heat. Optional but recommended.
- Chicken stock. Forms the base of the soup. Use homemade or store-bought chicken broth or stock.
- Diced tomatoes and tomato sauce. Combine for a rich, flavorful broth. You can use crushed tomatoes instead of diced if you prefer. Fire roasted tomatoes would also be great in this! If you want to boost the tomato flavor, add a teaspoon or two of tomato paste to the pot.
- Cooked chicken. Grab a rotisserie chicken from the grocery store or use leftover chicken. If you don’t have cooked chicken on hand, no worries, cook the chicken ahead.
- Small pasta. Ditalini, elbow, or orzo are ideal for soups. Cook separately if freezing.
- Parmesan cheese. Adds a savory, salty flavor.
- Mozzarella cheese. Melts on top for that gooey, cheesy finish.
- Salt and pepper. Adjust to taste.
How to make Chicken Parmesan Soup
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Dice the onion, mince the garlic, shred or dice the cooked chicken, and measure out the pasta, stock, and seasonings.
Sauté the veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Cook the onion for 3-4 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds.
Build the soup base
Add chicken stock, diced tomatoes, and tomato sauce. Stir and bring to a gentle boil.
Add the chicken and pasta
Stir in the chicken and pasta. Simmer on medium-low for 10-12 minutes, stirring occasionally, until the pasta is tender.
Finish with cheese
Stir in parmesan and season with salt and pepper.
Serve
Ladle the soup into bowls and top with mozzarella and let it melt a little. Serve hot with crusty bread or garlic bread.
Crockpot Instructions
Add onion, garlic, chicken, stock, diced tomatoes, tomato sauce, Italian seasoning, and red pepper flakes to the slow cooker. Cook on low for 4 to 6 hours. Stir in pasta during the last 30 minutes. Cook until pasta is al dente. Before serving, add parmesan, salt, and pepper. Top with mozzarella and fresh basil if desired.
Instant Pot Instructions
Sauté onion in olive oil using the Sauté function. Add garlic, seasoning, and red pepper flakes. Stir in stock, diced tomatoes, tomato sauce, chicken, and pasta. Seal and cook on high pressure for 4 minutes. Quick release, then stir in parmesan, salt, and pepper. Top with mozzarella and fresh basil if you like.
Kylee’s Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Cook the pasta separately if you plan to have leftovers. This prevents the pasta from absorbing too much liquid and becoming mushy.
- For an extra cheesy kick, add a sprinkle of parmesan cheese just before serving.
How to store leftovers
Refrigerator
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Freezing
If freezing, leave out the pasta (or keep the pasta separate) and freeze the soup base for up to 3 months. Cook fresh pasta when reheating.
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chickarina Soup. This homemade Chickarina soup is so much better than the canned version! Loads of fresh veggies, cute little mini meatballs, and a flavorful broth come together in a bowl full of deliciousness!
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Chicken Parmesan Soup
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 4 cups chicken stock
- 15 oz diced tomatoes ( )
- 15 oz tomato sauce
- 2 cups cooked chicken (shredded or diced)
- 1 cup small pasta (like ditalini or elbow)
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- salt and pepper (to taste)
Optional
- fresh basil (chopped, for garnish (optional))
Directions
Get prepped
- Dice 1 small onion, mince 3 cloves garlic, and shred or dice the 2 cups cooked chicken.
- Measure out the 1 cup small pasta, 4 cups chicken stock, and 1 teaspoon Italian seasoning, 1/4 teaspoon crushed red pepper flakes.
Sauté the aromatics
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened.2 tablespoons olive oil, 1 small onion
- Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for another 30 seconds until fragrant.3 cloves garlic, 1 teaspoon Italian seasoning, 1/4 teaspoon crushed red pepper flakes
Build the soup base
- Add the chicken stock, 15 oz diced tomatoes, and 15 oz tomato sauce to the pot. Stir well to combine. Bring the mixture to a gentle boil.4 cups chicken stock, 15 oz diced tomatoes, 15 oz tomato sauce
Add the chicken and pasta
- Stir in the cooked chicken and pasta.2 cups cooked chicken, 1 cup small pasta
- Reduce the heat to medium-low and let the soup simmer for about 10-12 minutes, or until the pasta is tender.
- Stir occasionally to prevent the pasta from sticking.
Finish with cheese
- Stir in 1/4 cup grated parmesan cheese and adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls and top with 1/2 cup shredded mozzarella cheese and let it melt a little. Serve hot with crusty bread or garlic bread.1/4 cup grated parmesan cheese, salt and pepper, 1/2 cup shredded mozzarella cheese
Serve
- Taste and season with salt and pepper, garnish with fresh basil if desired.fresh basil
- Serve hot with crusty bread or garlic bread on the side.
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Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Cook the pasta separately if you plan to have leftovers. This prevents the pasta from
absorbing too much liquid and becoming mushy. - For an extra cheesy kick, add a sprinkle of parmesan cheese just before serving.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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