When the weather turns chilly—or let’s be real, when life gets hectic—there’s nothing more comforting than a bowl of Chicken Parm Soup. This isn’t just soup; it’s like wrapping yourself in a warm blanket after a long day. Creamy tomato broth, tender chicken, pasta that soaks up all the goodness, and melty mozzarella on top? It’s the kind of meal that makes the whole family happy without keeping you tied to the stove all evening.
As a busy mom of three, I’m always on the hunt for meals that bring comfort and simplicity. And this one is a lifesaver—ready in under 30 minutes, with ingredients you probably already have in your kitchen.
Table of Contents
Why You’ll Love This Chicken Parm Soup
- Quick and easy – perfect for weeknights.
- Comforting flavors – tomato, herbs, pasta, and cheese are always a win.
- Kid-approved – my little ones love it just as much as my husband does.
- Customizable – swap pasta shapes, use leftover chicken, or add extra veggies.
What Does Chicken Parm Soup Taste Like?
Imagine your favorite chicken parmesan pasta bake, but in cozy soup form. The broth is creamy and tomato-rich, the chicken adds heartiness, and the pasta makes it feel like a full meal. And then there’s the cheese—mozzarella that melts right into the bowl, giving you that irresistible pull. It’s rich without being too heavy, tangy yet mellow, and oh-so comforting.
Ingredients You’ll Need for Chicken Parm Soup
When it comes to making a bowl of Chicken Parm Soup, the magic really lies in the ingredients. Each one plays a role in creating that cozy, creamy, tomato-based goodness that reminds us of classic chicken parmesan—only easier and in soup form. Let’s break it down so you know exactly what to grab:
- San Marzano Tomatoes (28 oz can): These are the heart of the soup, bringing rich, slightly sweet tomato flavor. If you’ve ever tried my homemade tomato soup recipe, you know how much I love using San Marzano tomatoes for depth and balance.
- Salted Butter (2 tbsp): Just enough to create a silky base and help the onion and garlic release their flavor.
- Onion (2 tbsp dried or ½ cup fresh minced): The sweetness of onion balances the acidity of the tomatoes beautifully.
- Garlic (1 tsp minced): A must for that irresistible Italian aroma.
- Tomato Paste (6 oz can): This concentrates the tomato flavor and gives the soup body.
- Chicken Broth (4 cups): Adds savory depth and keeps the soup from tasting too heavy. I like to use low-sodium broth so I can control the seasoning.
- Dried Herbs – Oregano (1 tsp) & Basil (1 ½ tsp): These two instantly give the soup that classic Italian flair.
- Salt (1 tsp): To bring all the flavors together.
- Small Pasta (2 cups dried): Think ditalini, small shells, or elbows—perfect for soaking up the broth without overpowering the bowl.
- Heavy Whipping Cream (½ cup): This adds richness and creaminess, making the soup taste indulgent.
- Diced Rotisserie Chicken (2 cups): A time-saving hero! Using rotisserie chicken means less prep but maximum flavor.
- Mozzarella Cheese (1 cup shredded): The final touch—melts on top for that stretchy, gooey comfort we all crave.
👉 Pro Tip: If you want to sneak in extra veggies, chopped spinach, zucchini, or even a handful of kale works beautifully without changing the flavor too much.
How to Make Chicken Parm Soup (Step by Step)
Making Chicken Parm Soup at home is surprisingly easy, and I promise it will taste like something you’d get at your favorite Italian-inspired restaurant. The best part? It all comes together in under 30 minutes, making it a perfect weeknight dinner. Here’s a detailed, step-by-step guide to help you nail it every time:
Step 1: Prep the Tomatoes
- Start by pouring your can of San Marzano tomatoes into a large mixing bowl.
- Use kitchen shears (or a potato masher if that’s what you’ve got) to chop them into small, bite-sized pieces. This step ensures the tomatoes blend into the soup while still leaving those little rustic chunks we love.
👉 If you’re a tomato soup fan, you’ll notice this step feels a lot like making my roasted tomato basil soup—but this time, we’re building it into something heartier with chicken, pasta, and cream.
Step 2: Build the Flavor Base
- In the bottom of a large soup pot or Dutch oven, melt 2 tablespoons of salted butter over medium heat.
- Add in your minced onion and garlic, sautéing just until fragrant (about 1–2 minutes). This is where the magic starts—the smell alone will bring everyone into the kitchen asking, “What’s for dinner?”
Step 3: Add Tomato Paste and Broth
- Stir in the can of tomato paste along with 1 cup of chicken broth.
- Whisk or stir until it’s smooth and looks almost like a creamy sauce. This step intensifies that deep tomato flavor we want in Chicken Parm Soup.
Step 4: Combine and Season
- Add your chopped tomatoes into the pot.
- Pour in the remaining 3 cups of chicken broth and sprinkle in your oregano, basil, and salt.
- Give everything a good stir. At this point, the soup base should look and smell absolutely delicious.
Step 5: Cook the Pasta
- Bring the pot to a boil, then stir in your dried pasta.
- Let it simmer for 10–12 minutes, stirring occasionally.
- Begin checking for doneness at the 10-minute mark—your pasta should be al dente, tender but not mushy.
👉 Tip: If you’re planning to store leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. That way, it won’t soak up too much broth overnight.
Step 6: Add Chicken
- Once the pasta is cooked, add in your diced rotisserie chicken.
- Stir gently to distribute it evenly throughout the soup.
This step transforms the dish from “just soup” into a filling, protein-packed meal.
Step 7: Make It Creamy
- Turn off the heat and stir in the heavy cream until it’s fully blended.
- The soup should now look velvety and rich, with that classic creamy tomato appearance.
Step 8: Serve and Top with Cheese
- Ladle the Chicken Parm Soup into bowls.
- Sprinkle shredded mozzarella on top of each bowl while it’s still hot, so it melts right into the soup.
You’ll end up with gooey, cheesy goodness that makes every bite feel like comfort food heaven.
Tips and Tricks for Perfect Chicken Parm Soup
- Don’t overcook the pasta. It will keep softening in the hot soup, so stop at al dente.
- Use rotisserie chicken. It’s quick, flavorful, and saves time.
- Make it lighter. Swap heavy cream for half-and-half or even milk if you’d like.
- Add a little kick. A pinch of red pepper flakes can take this soup to the next level.
- Storage tip. Store pasta separately if making ahead so it doesn’t soak up all the broth.
Storage for Chicken Parm Soup
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without pasta for up to 2 months. Add fresh pasta when reheating.
- Reheat: Warm gently on the stove, adding a splash of broth or cream if needed.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but you’ll want to cook them down longer for a deeper flavor.
What pasta works best?
Small shapes like ditalini, elbows, or shells soak up the broth beautifully.
Can I make this ahead of time?
Absolutely—just keep the pasta separate until you’re ready to serve.
Conclusion
This Chicken Parm Soup is the kind of recipe that makes dinnertime feel less like a chore and more like a hug in a bowl. It’s quick, creamy, and brimming with flavor—perfect for busy weeknights or cozy weekends at home. I can almost promise you this one will land on repeat in your kitchen (it sure has in mine).
If you loved this, you might also enjoy my Stuffed Pepper Soup or the ultra-comforting Marry Me Chicken Soup.
So go ahead—grab a spoon, sprinkle on the mozzarella, and dig in. Dinner is served.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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The Best Chicken Parm Soup: A Cozy, Creamy Dinner in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Parm Soup is an easy, creamy, tomato soup with pasta noodles, chicken, and cheese. It’s a hot meal that can be made in under 30 mins and is sure to warm your body and fill your stomach.
Ingredients
1 28 oz can San Marzano tomatoes
2 tbsp salted butter
2 tbsp dried minced onion, or 1/2 cup minced fresh onion
1 tsp minced garlic
1 6 oz can tomato paste
4 cups chicken broth
1 tsp oregano
1 1/2 tsp basil
1 tsp salt
2 cups dried pasta, small pasta like small shells, elbows or ditalini
1/2 cup heavy whipping cream
2 cups diced rotisserie chicken
1 cup mozzarella cheese
Instructions
1. Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.
2. In the bottom of a large pot, melt the butter completely.
3. Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.
4. Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.
5. Add in the prepared tomatoes. Stir until combined.
6. Add the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.
7. Bring to a boil. Once the soup is boiling, add in the dry pasta. Set a timer and simmer for 10-12 minutes, stirring occasionally. Start checking for doneness at 10 minutes.
8. Once the pasta is al dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.
9. Turn off the heat.
10. Stir in the heavy cream until well combined.
11. Serve and top each bowl with some mozzarella cheese.
Notes
Use rotisserie chicken for ease and extra flavor.
Start checking pasta at the 10-minute mark to prevent overcooking.
Top with extra cheese or fresh basil for added flavor.
