This creamy Chicken Parmesan Soup recipe is pure comfort food at its best! Tender chicken, diced tomatoes, heavy cream, and pasta combine for the most delicious and flavorful soup you’ll make this year.
Our lives are filled with numerous responsibilities and activities every day. I don’t know about you, but my “to-do” list isn’t getting any shorter. It’s important to take the time to enjoy your life and your loved ones. In our house, some of our best times are shared right around our dinner table. Dinner doesn’t have to be difficult, just tasty and present.
I pride myself in bringing you easy recipes that can do just that; gather your family around a wholesome meal, and this delicious soup makes an easy weeknight dinner, but its presentation is so beautiful, that you could serve it at a fancy dinner party.
Creamy Chicken Parmesan Soup
What is more comforting than a hot steaming bowl of soup? How about when it’s inspired by one of the best Italian comfort foods of all, Chicken Parmesan?
Combining the rich flavors of parmesan chicken and the comforting flavors of a creamy soup, this easy chicken parm soup is the perfect marriage of textures and tastes. The creamy tomato broth is loaded with chunky bits of chicken and pasta all topped with salty parmesan cheese. Though you may be tempted to eat it with a fork make sure to use a spoon so you can get every last drop.
Chicken Parmesan Soup Recipe
This hearty soup is perfect for those busy weeknights, especially as the weather gets colder and we start to crave thick and hearty comforting food.
Prepare it on the stovetop or throw it in the crockpot, the choice is yours. Both ways turn out a flavorful soup loaded with gooey cheese that’s bound to please.
Creamy Chicken Parmesan Soup
Easily made with raw or cooked chicken this chicken parmesan soup has all the flavors of the Italian classic dish. Feel free to add more veggies, change up the pasta, or use a different cheese.
Ingredients for creamy chicken parmesan soup
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.
- Pasta sauce – I used Bertolli pasta sauce for this soup but you can use your favorite marinara sauce.
- Olive oil – Extra virgin olive oil is ideal but any type of olive oil works.
- Onion – Any kind of onion, chopped will taste fine.
- Garlic – Freshly minced garlic is best but jarred is a good substitute.
- Chicken breasts – Raw chicken breasts, cubed are ideal for this soup.
- Chicken stock – Look for low-sodium chicken stock or chicken broth so you can control the amount of salt.
- Diced tomatoes – Canned diced tomatoes give the soup some flavor and texture.
- Red pepper flakes -Red pepper flakes add a touch of spice. Use more or less depending on your spice preference.
- Heavy cream -Heavy cream is what makes this soup rich and creamy. Use half and half if you want to make it a little lighter.
- Pasta – Stir in cooked pasta cooked al dente. I have used farfalle and lumache pasta but you can use any shape you like. Regular or whole wheat pasta will both work.
- Parmesan cheese – Fresh parmesan cheese adds the finishing touch. See why grating your cheese is the best option.
How to make this chicken parmesan soup recipe
In a large pot, saute onion and garlic in olive oil over medium heat until fragrant. Stir in cubed chicken meat and saute until cooked.
Add diced tomatoes, pasta sauce, red pepper flakes, and chicken stock. Simmer for 15 minutes.
Stir in cream. Add pasta, stir, heat through, and serve topped with Parmesan cheese.
Leftover soup can be stored in an airtight container for 3-4 days in the fridge. You can also freeze leftovers for up to 3 months.
Love it? Pin it!
If you love this chicken parmesan soup make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
How to Make Crock Pot Chicken Parmesan Soup
To make chicken parmesan in the crockpot, place all of the ingredients except cream and pasta into your slow cooker. Cook on low for 6 hours. Add uncooked pasta, turn the crock pot to high, and cook 30 minutes longer, or until pasta is cooked al dente. Stir in cream. Serve this slow cooker parmesan soup topped with grated Parmesan cheese.
FAQs about this recipe for chicken parmesan soup
- What is the difference between chicken parmesan and chicken parmigiana? These two names are the same thing.
- Why is it called chicken parmesan? One theory explains that chicken parmesan is called so as it was named after the city in Italy called Parma.
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Throw in a handful of mozzarella cheese in addition to the parmesan to get more of the flavors of chicken parmesan.
Use cooked chicken instead of raw, stir in shredded chicken from a rotisserie chicken or any other cooked leftover chicken you have on hand. Chicken thighs are also a good substitute, cooked or raw.
To thicken up the soup add a few tablespoons of tomato paste or use crushed tomatoes instead of diced.
Instead of farfalle pasta use ditalini pasta, penne pasta, or rotini pasta. Gluten-free pasta also works.
Tips & Tricks
For more flavor add some Italian seasoning or fresh basil to the soup.
If the soup gets too thick you can add more chicken stock.
More Recipes to Love
- Easy Skillet Lasagna (pictured above)
- Easy Weeknight Chicken Parmesan
- Lemon Basil Pasta Salad
- Parmesan Cheese Bowls
This easy, creamy chicken parmesan soup is one of the best chicken soup recipes out there, believe me. It’s a great way to welcome soup season.
- 1 jar Bertolli® Pasta sauce
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 chicken breasts, cubed
- 32 ounces chicken stock
- 1 (14.5 oz) can diced tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 12 ounces pasta, cooked al dente
- 8 ounce package Parmesan cheese for serving
- To prepare on the stovetop: in your soup pot, saute onion and garlic in olive oil until fragrant. Stir in cubed chicken meat and saute until cooked.
- Add diced tomatoes, pasta sauce, red pepper flakes, and chicken stock. Simmer for 15 minutes.
- Stir in cream. Add pasta, stir, heat through, and serve topped with Parmesan cheese.
- To Prepare in the Crock Pot: Place all of the ingredients except cream and pasta into your crock pot. Cook on low for 6 hours. Add uncooked pasta, turn the crock pot to high, and cook 30 minutes longer, or until pasta is cooked al dente. Stir in cream.
- Serve topped with grated Parmesan cheese.
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
ZYLISS Classic Rotary Cheese Grater - NSF Restaurant Certified
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Stainless Steel Pasta Cooker Steamer Multipots, 12 Quart, Silver
Cuisinart Stainless Steel Pasta Server
Amount Per Serving: Calories: 571Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 1109mgCarbohydrates: 34gFiber: 2gSugar: 6gProtein: 44g
Nutrition isn't always accurate.
This recipe was originally posted on October 23, 2015, in partnership with Bertolli® Pasta Sauce. The post has been updated to improve user experience and reshared on October 23, 2023.