Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, satisfying ingredients, and all the best flavors of chicken Parmesan!
author’s note
The 20-Minute Dinner That’s Saved Me Many Times!
I first shared this soup during a busy holiday season when my toddler loved taking ornaments off the tree as quickly as I could put them up. Between that & all the holiday activities, there wasn’t much time left for dinner.
That’s where this chicken parmesan soup came in. I used rotisserie chicken to skip cooking chicken from scratch, canned Italian-style tomatoes for a quick, flavorful base, & a separate pot of pasta that could cook while I worked on the soup.
Once everything was hot, I finished each bowl with plenty of cheese, fresh basil, & garlic bread for dipping. All those chicken Parmesan flavors, with a whole lot less work!
The separate pasta turned out to be especially helpful for leftovers, too. I could save the soup without the noodles soaking up all the broth, then combine them when reheating. A quick dinner with an straightforward lunch for later? Yes, please!
Chicken Parmesan Soup Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Rotisserie chicken | Leftover cooked chicken works, too; chop or shred it into small pieces. |
| Rotini pasta | Use another similarly sized short pasta, like small shells. Cook according to its own package directions and keep it separate until serving. |
| Italian-style diced tomatoes & tomato paste | Add the diced tomatoes with their juices. Cook the tomato paste with the aromatics for 1–2 minutes before adding liquid. |
| Chicken stock | It is worth Swanson chicken stock. |
| Parmesan & mozzarella | Freshly grated Parmesan adds lots of flavor; mozzarella gives you that melty topping. Use either or both, & add directly to the hot bowls. |
Featured Comment
“Had some fresh from-scratch bread and needed something wonderful to accompany it. This soup was that wonderful. Even my picky eaters enjoyed it. Thank you for such an straightforward and amazing soup that will be added to our regular recipes.”
– Teresa
chelsea’s recipe tip
Time-Saving Tips
To truly have a 20-minute chicken parmesan 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 keep nearby.
- 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: mix in shredded chicken and heat through. check the seasoning 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.)
Variations
- 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.
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