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
Chicken Parmesan Soup delivers all the best flavors of classic chicken Parm in a cozy, 20-minute meal! Packed with flavor and wholesome ingredients, it’s the perfect quick and satisfying dinner.
Equipment
Ingredients
- 2 cups uncooked rotini pasta
- 3/4 cup sweet onion or yellow onion, diced (1/2 of an onion)
- 2 teaspoons minced garlic 3 to 4 cloves
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 (14.5-ounce) cans diced tomatoes Italian-style, see note 1
- 3 cups chicken stock I recommend Swanson chicken stock
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper
- 2 cups shredded rotisserie chicken or chopped, see note 2
- Toppings as desired see note 3
Instructions
- 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.
- Meanwhile, finely dice the onion and mince the garlic. To save time, you can use pre-chopped 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 garlic and stir for about 30 seconds. Add tomato paste and sauté for 1–2 minutes.
- 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, increase heat to high, and bring soup to a simmer.
- 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 will add saltiness). See note 4.
- 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: Toppings: red pepper flakes, freshly grated Parmesan cheese and/or mozzarella cheese, 2–3 tablespoons chopped fresh basil, and garlic bread.
Note 4: I like to keep the pasta separate in case I have leftovers (the pasta bloats and becomes soft/soggy when stored with the soup). If you plan on eating all the soup in one day, mix all the pasta in when you add the chicken.
Storage: Store leftover Chicken Parmesan Soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if needed. Keep any pasta separate to prevent it from soaking up too much liquid.
Nutrition
Serving: 1serving | 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.
Can you make this in a crock pot?
Hi Alyssha! I haven’t tested this in the crockpot yet, but I’ll add it to my list to try. Thanks for your comment!
Chelsea, do you have a recipe for chicken and wild rice soup that Einsteins used to make?
https://www.chelseasmessyapron.com/crockpot-creamy-chicken-wild-rice-sweet-potato-soup/
My daughter asked if I could make her some comfort soup as she was feeling under the weather. I found this soup on your blog and decided this might fit the bill. Boy, did I make a good choice. I of course tasted it before driving the soup to her house. The flavors were so good and recipe was quick to make. The parmesan on top of the hot soup was devine!!! Of course she might have added more than she should but the soup was the perfect thing for someone not feeling 100%.
Ahh what a compliment I am so thrilled to hear this! Thanks so much Carol! 🙂
For the last couple days, your web site has been infected with spam and false recipe printing instructions.
Hey Mark, I’m so sorry and also concerned to hear that. Can you give me any examples so I can pass along to our tech team? I super appreciate your help–thank you!
Made this twice now. Super easy and nourishing. I used smoked paprika this time which transformed the flavour of the soup.
So glad to hear you’ve enjoyed it! Thank you Amy!
Can you use Spaghetti Squash in place of rotini?
Absolutely! I even have a post on how to make “Spaghetti Squash Pasta” :https://www.chelseasmessyapron.com/spaghetti-squash-with-turkey-meatballs/. I’d just cook the spaghetti squash pasta separately and add in when you’re ready to serve! 🙂
Superb! Added zucchini and home made tomato sauce, then cooked slow & low for 90 minutes to get all of the flavours! Delicious, cheers!
Had some fresh homemade bread and needed something wonderful to accompany it. This soup was that wonderful. Even my picky eaters enjoyed it. Thank you for such an easy and amazing soup that will be added to our regular recipes.
I’m so happy to hear you loved this! Thanks for your comment! 🙂
Superb! A distinctive hearty soup. I added zucchini, mushrooms and used a home made tomato sauce. Then cooked it all slow & low for 90 minutes overall to get those delicious flavours mixing! Cheers…
So happy to hear you enjoyed! Thanks for the comment Michael 🙂