Go Back

Chicken Parmesan Soup

Chicken Parmesan Soup simmers browned chicken in a savory tomato broth with ditalini, then finishes with mozzarella, Parmesan, and fresh basil. The pasta cooks right in the soup for a hearty, one-pot dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 6 cup low-sodium chicken broth
  • 1 jar (24 oz) marinara sauce
  • 8 oz ditalini or other small pasta
For the topping
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 cup fresh basil chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the chicken with the salt and black pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until lightly browned.
  3. Transfer the chicken to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes, and cook for 1 minute.
  6. Stir in the broth and marinara sauce, scraping up any browned bits.
  7. Return the chicken and its juices to the pot, bring to a boil, then reduce the heat and simmer uncovered for 5 to 8 minutes, until the chicken reaches 165°F in the thickest pieces.
  8. Transfer the chicken to a plate.
  9. Add the pasta to the pot and simmer uncovered for the time on the package directions, stirring occasionally, until al dente.
  10. Return the chicken to the soup and simmer for 1 minute to heat through.
  11. Ladle the soup into bowls and top each serving with mozzarella, Parmesan, and fresh basil.

Notes

For the best texture, cook the pasta until just al dente; it will continue absorbing broth as it sits. Refrigerate leftovers for 3 to 4 days. Freezing is possible, but the pasta may soften; for a gluten-free option, use certified gluten-free small pasta.