This soup does the comfortable, hearty things you want from a bowl of chicken and tomato: warm broth, melty cheese, tender chicken and pasta. It captures the flavors of chicken Parmesan without frying a single cutlet — which means you get all of the comforting notes with far less hands-on time. It’s exactly the kind of weeknight meal I turn to when I want something cozy and reliably satisfying.
It comes together quickly because we use shredded rotisserie chicken and a short pasta. The tomato base gets depth from tomato paste and San Marzano tomatoes, plus a hit of heat from crushed red pepper flakes. Finish with plenty of mozzarella and freshly grated Parmesan so every spoonful pulls in strings of cheese.
Below you’ll find a clear ingredient checklist with tips, the step-by-step method exactly as I use it, and practical notes for swapping, tools, storing, and reheating. No fluff — just how to get it done and enjoy it.
Ingredient Checklist
- 1 tbsp extra-virgin olive oil — for sautéing the onion; choose a good-tasting oil since it starts the soup.
- 1 large onion chopped — builds savory sweetness; dice evenly so it softens in the same time.
- 3 cloves garlic minced — adds aromatic bite; mince fine so it releases flavor quickly.
- 3 tbsp tomato paste — concentrates tomato flavor and deepens color; cook it briefly to remove raw tinny notes.
- 1/2 tsp crushed red pepper flakes — provides gentle heat; adjust to your tolerance.
- 1 1/2 cups San Marzano Diced Tomatoes — tender tomato pieces and bright acidity; they’re worth using if you can.
- 6 cups Chicken Broth — the soup’s foundation; low-sodium lets you control seasoning.
- salt and pepper to taste — essential finishing seasonings; add gradually, taste as you go.
- 8 oz. penne pasta — cooks in the soup; short pasta like penne holds up well and catches the cheese.
- 1 lb. cooked rotisserie chicken shredded — quick protein; rotisserie chicken keeps texture and flavor without extra work.
- 1 1/2 c. shredded mozzarella — melty, mild cheese for stringy, gooey bites.
- 1 cup freshly grated Parmesan — adds salty, nutty umami; grate fresh for best melt and flavor.
- 2 tablespoons chopped fresh basil — bright finishing herb; stir most in and reserve some for garnish.
Chicken Parmesan Soup (Cheesy!), Made Easy
- Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until soft and fragrant, about 5 minutes.
- Add the minced garlic and cook, stirring, for 1 minute.
- Stir in 3 tbsp tomato paste and 1/2 tsp crushed red pepper flakes; cook, stirring, about 1 minute.
- Add 1 1/2 cups San Marzano diced tomatoes and 6 cups chicken broth. Bring the soup to a simmer, then season with salt and pepper to taste.
- Add 8 oz penne pasta to the simmering soup and cook, stirring occasionally, about 9 minutes or until the pasta is al dente.
- Once the pasta is al dente, stir in 1 lb shredded rotisserie chicken, 1 1/2 cups shredded mozzarella, and 1 cup freshly grated Parmesan. Stir until the cheeses melt and the chicken is heated through, about 2–3 minutes.
- Stir in most of the 2 tbsp chopped fresh basil, reserving a little for garnish. Taste and adjust salt and pepper if needed.
- Serve hot, garnished with the reserved basil.
Why Cooks Rave About It
First, it’s efficient. Using rotisserie chicken and a single pot makes dinner fast without sacrificing the layered flavors you want in a tomato-based soup. The tomato paste and San Marzano tomatoes give both depth and brightness, while the shredded cheeses finish the bowl with that irresistible, stringy, melty factor.
Second, the texture plays well across ingredients: al dente penne, tender shredded chicken, pockets of tomato and pockets of melted cheese. It’s familiar, but elevated enough that people notice. Finally, it scales easily — make a large pot for leftovers or halve it for a couple of servings.
Easy Ingredient Swaps
Need a swap? Here are practical alternatives that keep the spirit of the soup while using what you have.
- Chicken: Use leftover roasted or poached chicken if you don’t have rotisserie. The goal is shredded, cooked chicken.
- Pasta: Any short pasta (rigatoni, ziti, shells) will work. Adjust timing if pieces are larger or smaller than penne.
- San Marzano tomatoes: Any good-quality canned diced tomatoes work if San Marzanos aren’t available. Look for low-acid, flavorful brands.
- Cheeses: If you’re out of fresh mozzarella, mild provolone or fontina are acceptable alternates for meltiness. Keep the freshly grated Parmesan for its salty umami punch.
- Heat: Omit crushed red pepper flakes if you need a milder bowl, or add red pepper to the table for diners who want more heat.
Tools of the Trade
Must-haves
- Large Dutch oven or heavy-bottomed soup pot — for even heat and enough room to cook pasta right in the broth.
- Sauté spoon or wooden spoon — to stir the tomato paste and prevent sticking.
- Sharp knife and cutting board — for chopping onion, mincing garlic, and slicing basil.
Nice-to-haves
- Box grater for the Parmesan — freshly grated cheese melts and blends better than pre-grated.
- Ladle for serving — makes portioning hot soup easy and safe.
Common Errors (and Fixes)
Here are the mistakes I see most often, and how to avoid them.
- Undercooked onion: If the onion still tastes sharp, it didn’t sauté long enough. Cook until translucent and just starting to color — about 5 minutes — before adding garlic.
- Burned tomato paste: The tomato paste should be cooked briefly, not scorched. Stir constantly for about a minute until it darkens slightly and smells rich. If it sticks, lower the heat and deglaze with a splash of broth.
- Watery, bland soup: This typically comes from low-flavor broth or not reducing slightly. Use a good-quality chicken broth (or concentrate a bit by simmering before adding pasta) and season gradually with salt.
- Soggy pasta: Pasta will continue to absorb liquid as the soup sits. Cook penne to just al dente and serve soon after adding the cheese; for leftovers, undercook the pasta by a minute on day one so it doesn’t go mushy after reheating.
- Cheese clumps: Add shredded cheeses off the heat or on very low heat and stir immediately until melted. High heat can separate the fats and leave a grainy texture.
Spring–Summer–Fall–Winter Ideas
This recipe adapts well to seasonal tweaks.
- Spring: Stir in a handful of fresh baby spinach at the end for color and an extra fresh note. Finish with lemon zest if you want brightness.
- Summer: Use fresh basil generously and consider serving the soup slightly less hot so the herbs sing. A drizzle of good olive oil on top is lovely.
- Fall: Add a pinch more crushed red pepper and serve with toasted garlic bread for cool nights.
- Winter: Make a larger pot and keep it in the fridge for easy lunches. Add a spoonful of butter for extra comfort and richness.
If You’re Curious
Yes, this is basically a deconstructed chicken Parmesan in soup form. We keep the tomato-cheese-chicken trio intact but skip breading and frying. That makes it quicker and less oily, while still delivering the core flavors.
For texture contrast, the penne catches bits of cheese and tomato in its tubes. If you prefer a smoother bowl, swap in a smaller pasta or break the penne in half before cooking. The cheese blend of mozzarella plus freshly grated Parmesan is important: mozzarella gives melt and pull; Parmesan gives salt and depth.
Storage & Reheat Guide
Cool completely, then transfer to airtight containers and refrigerate up to 3–4 days. For longer storage, freeze in portions for up to 2 months. If freezing, undercook the pasta slightly so it doesn’t become mushy when thawed and reheated.
To reheat from refrigerated: warm gently on the stovetop over low to medium heat, stirring often. If the soup has thickened, add a splash of broth or water. If reheating from frozen, thaw overnight in the fridge and reheat as above.
Avoid microwaving large portions straight from the fridge; it reheats unevenly and can overcook the pasta. For single bowls, a brief microwave on medium power works — stir halfway through.
Chicken Parmesan Soup (Cheesy!) Q&A
Q: Can I use homemade chicken stock instead of store-bought?
A: Absolutely. Homemade stock often has better depth, so reduce added salt at the end until you taste it. If the stock is very rich, you may want to use a little less than 6 cups and top up with water to concentrate flavor without excess salt.
Q: My mozzarella makes the soup stringy in a way I don’t like. What do I do?
A: Use part mozzarella and part a less elastic cheese (fontina or provolone work) or reduce the mozzarella by a 1/4 cup. Stir in cheese off the high heat and keep stirring until it melts smoothly.
Q: Can I make this vegetarian?
A: The core recipe relies on chicken and chicken broth. To adapt it, use a hearty vegetable broth and swap the shredded chicken for roasted mushrooms, white beans, or a firm plant-based chicken alternative, but note those are ingredient changes and will shift the flavor profile.
Q: How can I make this creamier without changing much?
A: Stir in a splash (1/4 to 1/2 cup) of cream or whole milk at the end, off heat, then rewarm gently. Alternatively, finish with a knob of butter whisked in for extra silk.
In Closing
This Chicken Parmesan Soup (Cheesy!) hits the comfort-food sweet spot: familiar flavors, efficient prep, and a satisfying, cheesy finish. Keep the ingredients straightforward, follow the method and timing for the pasta, and you’ll have a bowl that warms both hands and mood. Make a double batch if you like leftovers — it holds up well and makes for quick, great lunches.
Chicken Parmesan Soup (Cheesy!)
Ingredients
Ingredients
- 1 tbsp.extra-virgin olive oil
- 1 large onionchopped
- 3 clovesgarlicminced
- 3 tbsp.tomato paste
- 1/2 tsp.crushed red pepper flakes
- 1 1/2 cupSan Marzano Diced Tomatoes
- 6 cupsChicken Broth
- salt and pepper to taste
- 8 oz.penne pasta
- 1 lb.cooked rotisserie chickenshredded
- 1 1/2 c.shredded mozzarella
- 1 cupfreshly grated Parmesan
- 2 tablespoonschopped fresh basil
Instructions
Instructions
- Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until soft and fragrant, about 5 minutes.
- Add the minced garlic and cook, stirring, for 1 minute.
- Stir in 3 tbsp tomato paste and 1/2 tsp crushed red pepper flakes; cook, stirring, about 1 minute.
- Add 1 1/2 cups San Marzano diced tomatoes and 6 cups chicken broth. Bring the soup to a simmer, then season with salt and pepper to taste.
- Add 8 oz penne pasta to the simmering soup and cook, stirring occasionally, about 9 minutes or until the pasta is al dente.
- Once the pasta is al dente, stir in 1 lb shredded rotisserie chicken, 1 1/2 cups shredded mozzarella, and 1 cup freshly grated Parmesan. Stir until the cheeses melt and the chicken is heated through, about 2–3 minutes.
- Stir in most of the 2 tbsp chopped fresh basil, reserving a little for garnish. Taste and adjust salt and pepper if needed.
- Serve hot, garnished with the reserved basil.
Equipment
- Large Dutch oven
Notes
The pasta should be cooked al dente when you add the chicken in. It will continue to cook after this time.
Serve with crusty bread!
