Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, delicious ingredients, and all the best flavors of chicken Parmesan!
Check out these other 20-minute soup recipes next: Easy Zuppa Toscana or Chicken Tortilla Soup.
Chicken Parmesan Soup
There is always so much to do around the holidays (including redecorating the tree multiple times with a toddler), making for busy, fun-filled days and great memories to share for years to come.
These are also the days when I don’t have much time to cook, which is where this easy twenty-minute soup comes in. I’m not even kidding—20 minutes is all it takes to make this delicious Chicken Parmesan Soup!
Ingredients
- Rotini Pasta: Pasta shapes that are about the same size will work as well.
- Onions: Chop the onion small for even cooking and to release more flavor.
- Minced Garlic: Cook garlic for a short time; add it after the onion has softened.
- Olive Oil: Choose extra virgin olive oil for the best flavor.
- Tomato Paste: Cook the paste for a minute or two to enhance its sweetness.
- Diced Tomatoes: Use Italian diced tomatoes for extra flavor.
- Chicken Stock: Use a high-quality stock for the best flavor.
- Seasonings: Change the amount of seasonings to suit your taste.
- Rotisserie Chicken: Use leftover chicken or pre-shredded to save time.
Time-Saving Tips
To truly have a 20-minute soup, there are a few short cuts I use:
- Rotisserie Chicken: Use pre-shredded rotisserie chicken for fast prep. If meal prepping, shred extra chicken ahead and store it in the fridge or freezer.
- Pre-Chopped Produce: Buy pre-diced or frozen onions and jarred minced garlic to skip chopping.
- Two Pots: Use one pot for the soup base and another for the pasta to speed up cooking time, even if it means more cleanup.
How To Make Chicken Parmesan Soup
- Cook the Pasta: Boil pasta until it’s firm but cooked. Drain and set aside.
- Sauté: Heat olive oil in a large pot. Cook diced onion until soft, then add garlic.
- Add Tomato Paste: Mix in tomato paste and cook for 1-2 minutes.
- Combine Ingredients: Add tomatoes, broth, and spices. Bring to a simmer.
- Add Chicken: Stir in shredded chicken and heat through. Taste and adjust.
- Serve: Pour soup into bowls, add pasta, and top with cheese and fresh basil.
Quick Tip
If you aren’t a huge fan of canned tomato chunks, try crushed tomatoes instead of diced. (Or use 1 can diced and 1 can crushed tomatoes.)
Variation Ideas
- To add a smoky flavor, use fire-roasted tomatoes. Also, use smoked paprika instead of regular.
- Add heat by sprinkling crushed red pepper flakes into the soup or individual bowls.
Chicken Parmesan Soup Toppings
The toppings for this Chicken Parmesan Soup make the soup, so don’t forget them!
- Parmesan Cheese: Grate with a microplane for finely grated cheese that melts easily into the soup.
- Fresh Basil: Brings the most delicious flavor and freshness. Easy to find in the produce section.
- Mozzarella: For a true chicken Parm flavor, add freshly grated mozzarella.
- Cracked Pepper: A dash of pepper or red pepper flakes adds heat; skip it if you prefer milder flavors.
- Garlic Bread: Garlic bread is great for dipping!
More Soup Recipes
- Crockpot Chicken Wild Rice Soup with sweet potato
- Italian Sausage Orzo Soup with lots of veggies
- Lentil Soup with fresh lemon and herbs
- Vegetable Soup with fresh basil pesto
- Potato Soup with bacon and cheese
20-Minute Chicken Parmesan Soup
This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It's packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!
Ingredients
- 2 cups (190g) uncooked rotini pasta
- 3/4 cup (108g) sweet (or yellow) onion diced (~1/2 of 1 onion)
- 2 teaspoons minced garlic (~3-4 cloves)
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 cans (14.5 ounces EACH) diced tomatoes Italian-style (See Note 1)
- 3 cups (705g) chicken stock (I recommend Swanson Chicken Stock)
- 1 teaspoon EACH: dried parsley, dried oregano
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground paprika
- Fine sea salt and pepper
- 2 cups (230g) shredded or chopped rotisserie chicken (See Note 2)
- Toppings: red pepper flakes, freshly grated Parmesan cheese and/or mozzarella cheese, 2-3 tablespoons chopped fresh basil, garlic bread
Instructions
- PASTA: Follow package directions to cook the rotini pasta to al dente. Don't forget to salt the pasta water generously or the soup will taste underseasoned. I add 1 teaspoon salt to every 4 cups of water. Drain pasta, rinse in cold water, and set aside.
- PREP: Meanwhile, finely dice the onion and mince the garlic. To save time, you can use pre-chopped onion and garlic.
- ONION AND GARLIC: Place a large pot on the stovetop and turn to medium-high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds. Add in the tomato paste and sauté for 1-2 minutes.
- TOMATOES AND SEASONINGS: Add in the undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt, and pepper to taste (I use about 1/2 tsp. pepper and 1/4 tsp. salt). Stir to combine and increase heat to high and bring soup to a simmer.
- CHICKEN: Stir in the prepared rotisserie chicken and heat through, about 1-2 minutes. Taste and adjust seasonings to preference (salt and pepper here again if needed; remember Parmesan cheese will add saltiness). See Note 3.
- SERVE: Ladle soup into bowls. Serve soup bowls with a generous spoonful of the pasta mixed in. Garnish bowls with lots of cheese, fresh basil, additional pepper or red pepper flakes if desired. Enjoy hot with garlic bread to dip in it!
Video
Recipe Notes
Note 1: I get Italian-style tomatoes which have seasonings added in. If you aren’t a huge fan of chunks of tomatoes use crushed instead of diced tomatoes.
Note 2: Use part of a leftover rotisserie chicken or buy pre-shredded rotisserie chicken (This is what I do for this soup which makes it even quicker.)
Note 3: I like to keep the pasta separate as opposed to mixing it all in the soup in case I have leftovers (the pasta bloats and becomes soft/soggy when stored). If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.
Nutrition
Calories: 543kcal | Carbohydrates: 68g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 512mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious – I added a few more veg, specifically red pepper, zucchini and spinach.. Will definitely be making this again and again.
So happy to hear that; thanks for the comment 🙂
I only have chicken broth, can I substitute that for the stock? Also, I only have regular diced tomatoes, will that make a difference since there are already alot of italianish seasonings in the recipe?
Excellent recipe! I have made it a couple of times including yesterday. I add diced carrots and some broccoli, too. Since I cook for an elderly relative who has chewing issues, I put the chicken in the food processor for her. Because a low sodium diet is essential, I use no salt tomatoes…the rotisserie chicken has enough salt, I think . I also use 4 cups of broth instead of 3 as I have to add the pasta before freezing so this helps a little with the broth. Sometimes, i add a little water before reheating. TY for a recipe that my 94 year old aunt an enjoy…as do I!
I’m sooo glad you guys love this dish! And those subs sound awesome! I’m sure your relative greatly appreciates you! Thanks for sharing! 🙂
I really liked this, but I adjusted a couple things. I pan seared chicken and then cooked the onion and garlic in it, I thought it added some good flavor to the soup. I also added a Parmesan rind and couple table spoons of tomato sauce to make it a little less watery. Some really good flavors!
Sounds amazing! Love your changes 🙂
Looks and sounds yummy
can’t wait to try it !
thank you for sharing
Thank you Mar! Hope you love it 🙂
what can I use to replace the diced tomatoes in the recipe?
This sounds and looks delicious! How much is a serving size?
Hi, do you think this would freeze well?
I don’t think it would freeze great.
I am a few years behind and just found Pinterest. I just stopped working and became a stay at home mom. This is the first thing that I have made and it was so easy. Thank you so much for sharing! I couldn’t find diced tomatoes but used sliced. It was chunky so my husband loved it!!!
Cari, i’m soo glad you enjoyed this! I think sliced tomatoes would definitely be just as good! Hope you’re enjoying the stay at home life!
This was a big hit from kid to adult at movie night at our place. Loved how easy it was to make and how easy it would be to add to for other tastes.
So glad to hear that!! Thanks so much for the comment John 🙂