20-Minute Chicken Parmesan Soup

4.92 from 12 votes

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.

Prep Time20

Total Time20

Course: Dinner, Soup

Cuisine: American, Healthy, Italian

Keyword: 20-minute chicken parmesan soup, Chicken Parmesan Soup, chicken parmesan soup (20 minutes)

Servings: servings

Author: Chelsea Lords

Cost: $5.20

Equipment

Large pot

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

US - Metric

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

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