This easy Cheesy Chicken Parmesan Soup is everything you love about the Italian classic in one cozy bowl. Make it with tender chicken breasts for the traditional version, or save time on busy weeknight with my favorite shortcut — a faster rotisserie chicken option.
This Chicken Parmesan Soup captures all those beloved flavors in a warm, spoonable bowl that comes together in just 30 minutes.
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🗝️ Recipe's key points
- Quick to prep thanks to the use of rotisserie chicken, cutting active cooking time in half without sacrificing flavor.
- Made with everyday pantry staples, making it budget-friendly and family-approved.
- Cooking everything in a single pot means fewer dishes to wash. Everything simmers in a single Dutch oven, then goes straight under the broiler.
With so little effort and so much flavor, this one-pot chicken parmesan soup checks every box for a weeknight win!
🛒 Ingredients
This is an overview of the ingredients for the Chicken Parmesan Soup recipe. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Olive oil – Used to brown the chicken and sauté the aromatics. Extra-virgin adds the best flavor.
- Chicken breasts (or Rotisserie chicken breasts) – The ultimate shortcut! Use 12 oz. of shredded breast meat and save the rest for another meal. (If you prefer, you can use 2 raw boneless, skinless breasts and cook them in the soup.
- Kosher Salt and Black Pepper – Essential seasonings to enhance every layer of the soup.
- Italian seasoning – Divided between the chicken (if raw) and the soup base for layered herb flavor.
- Onion – One medium yellow onion, chopped finely for a sweet, savory base.
- Garlic – For that irresistible aromatic punch.
- Crushed red pepper – Adds a gentle warmth. Adjust to your heat preference.
- Chicken stock – Form the rich, savory backbone of the soup. Use low-sodium if you prefer to control the salt.
- Crushed tomatoes – Provides the classic tomato flavor and hearty texture.
- Rigatoni pasta – I love this type of pasta as it catches all that cheesy, saucy goodness in every bite.
- Fresh basil – Plus more for garnish. Adds brightness and that signature Italian aroma.
- Mozzarella cheese – Melts easily into the soup for a gooey level of comfort.
- Parmesan cheese – Always use freshly grated for the best melting and flavor.
🗒 Instructions
This is an overview of the instructions for the Chicken Parm recipe. Full instructions are in the recipe card at the bottom of the page.
- If using raw chicken breasts, start by seasoning them with Italian seasoning and salt and pepper.
- Heat a large Dutch oven with 1 tablespoon of oil over medium-high. Cook the chicken until browned, about 3 minutes per side. Transfer to a plate.
- Add the remaining oil to the Dutch oven and cook the onions until softened, about 3 minutes.
- Add the garlic, crushed red pepper, and remaining Italian seasoning. Stir as it cooks for a minute.
- Return the chicken breasts to the Dutch oven.
- Add the crushed tomatoes, and bring to a boil.
- Stir in the pasta, remaining salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the pasta is al dente and the chicken is cooked through. Meanwhile, preheat the oven to broil and position a rack about 6-inches from the heat.
- Transfer the chicken to a cutting board and shred.
- Return the shredded chicken to the soup mixture.
- Stir in the fresh basil until wilted, about 1 minute.
- Ladle the soup into 4 broiler-safe bowls, positioned on a baking sheet.
- Top each bowl evenly with mozzarella and Parmesan.
- Broil until the cheese is melted and browned in spots. Lastly, garnish each bowl with additional basil and enjoy!
🥫 Storage
Once cooled completely, store this chicken parm soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb liquid as it sits. Add a splash of chicken stock or water when reheating to loosen it back up.
For longer storage, freeze the soup (without the cheese topping) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, then ladle into individual bowls, top with cheese, and broil before serving.
📚 Variations
- Protein swaps: Use ground chicken or Italian sausage instead of rotisserie chicken. Brown it in the pot before adding the onion, then proceed with the rest of the chicken parmesan recipe.
- Vegetarian: Swap chicken stock for vegetable stock and use a can of cannellini beans or chickpeas in place of the chicken for a hearty, meatless version.
- Gluten-free: Use your favorite gluten-free pasta (like chickpea or brown rice penne) and adjust cooking time according to the package directions.
- Spicier: Double the crushed red pepper or add a pinch of cayenne along with the garlic for extra heat.
- Extra creamy: Stir in ½ cup of heavy cream or half-and-half just before adding the basil for a richer Italian chicken soup.
- Different pasta: Swap rigatoni for penne, ziti, or even small shells. You may need to adjust cooking time to reach al dente.
👩🏻🍳 Tips
- If using the rotisserie shortcut, stir the shredded chicken in at the end (after the pasta cooks) to keep it from drying out. It only needs to warm through.
- Don't overcook the pasta as it will continue to soften slightly from the residual heat of the soup. Cook to al dente for the best texture.
- For even browning under the broiler, make sure the cheese covers the surface of the soup in an even layer, not piled in the center.
- Use a good-quality chicken stock. Since it's the liquid backbone of this soup, it makes a noticeable difference in flavor.
- Fresh basil is key here; dried basil won't give the same bright, peppery pop. Stir it in at the very end to preserve its color and flavor. Keep extra aside as garnish.
- If you don't have broiler-safe bowls, transfer the soup to a baking dish, top with cheese, and broil that instead, then serve in regular bowls.
- Always grate your cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
🤔 FAQs
Can I use rotisserie chicken?
Absolutely! It saves time and adds wonderful flavor. About 12 ounces of shredded rotisserie chicken works perfectly.
What pasta works best?
Rigatoni is delicious, but mezzi rigatoni, ditalini, small shells, or cavatappi also work beautifully.
Can I make this ahead?
Yes. If making ahead, cook the pasta separately and add it when reheating so it doesn't absorb too much broth.
Can I freeze it?
Yes—but freeze before adding the pasta and cheese topping for the best texture.
What should I serve with Chicken Parmesan Soup?
Crusty Italian bread, garlic bread, Caesar salad, or a crisp green salad make wonderful companions.
Can I make it spicy?
Of course! Increase the crushed red pepper or garnish with extra pepper flakes before serving.
📗 Related Recipes
Try more chicken soup favorites. Each delivers big flavor, easy prep, and pure cozy satisfaction in every bowl.
- Tuscan Chicken Gnocchi Soup - This homemade version rivals the Olive Garden version. It features tender chicken, soft gnocchi, savory veggies, and a rich broth.
- Chicken Lentil Soup - The lentil-rich soup is healthy and packed with comforting chicken soup flavor, while the red lentils add volume and thickness.
- Southwest Chicken Tortellini Soup with Spinach - Fresh cheesy tortellini cooks in no time and hot chunky salsa spikes the rich broth.
- Lemon Chicken Orzo Soup – So easy to make, and the lemon gives this soup a bright, fresh flavor. Make it even easier with rotisserie chicken.
- Chicken Minestrone Soup – This is my Mamma's recipe, only we added a bit of chicken protein to the minestra. Delicious and so good-for-you!
🍽 What to serve with Chicken Parmesan Soup
Serve this cheesy, brothy chicken parmesan pasta soup with a side of garlic bread or crusty ciabatta for dipping into that rich tomato broth. A light green salad with a simple vinaigrette balances the richness perfectly. For a heartier meal, pair it with Italian Oven-Baked Rice or roasted vegetables on the side.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Chef's knife – For chopping the onion, garlic, and fresh basil.
- Cutting board – A stable surface for all your prep work.
- Dutch oven – Essential for one-pot cooking, from sautéing to simmering to broiling.
- Measuring spoons – Ensures precise measuring of spices, pasta, and oil.
- Liquid measuring cup – For accurately measuring the chicken stock.
- Cheese grater – For the delicious cheese topping.
- Broiler-safe soup bowls – For that gorgeous melted cheese topping. Ceramic or stoneware works best.
📞 Chiacchierata (chat)
There's something magical about the first cool evening after a long, hot summer. Suddenly, the windows are open, there's a little crispness in the air, and all I can think about is making a big pot of soup.
Now, if you've been following me for a while, you already know I can't resist finding new ways to enjoy old Italian favorites. So one afternoon, while pulling apart a rotisserie chicken for dinner, I thought, "Why not turn Chicken Parmesan into soup?"
Mamma mia...what a happy accident!
Every spoonful has that rich tomato flavor, tender chicken, pasta, fresh basil, and plenty of melty mozzarella that makes Chicken Parmesan so irresistible. The best part? There's no breading, no frying, and hardly any fuss.
Around our house, this soup practically demands a loaf of crusty Italian bread sitting nearby. Because once you've finished the soup, you'll want to do what every Italian knows is perfectly acceptable—fare la scarpetta, soaking up every last drop of that delicious broth. Trust me...you won't want to leave a single spoonful behind.
Buon appetito, amici!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Easy Cheesy Chicken Parmesan Soup with Rotisserie Chicken Variation
Equipment Needed
Ingredients
- 2 Tbsp. extra-virgin olive oil divided
- 16 oz. 2- 8-oz. each boneless, skinless chicken breasts, patted dry ***See notes if you want to use the chicken breasts from a rotisserie chicken.
- 2 tsp. Italian seasoning divided
- 1 ¼ tsp. kosher salt divided
- ½ tsp. black pepper divided
- 1 medium-sized 8 oz. yellow onion, chopped (about 2 cups)
- 6 medium garlic cloves finely chopped (about 2 Tbsp.)
- ½ tsp. crushed red pepper
- 8 cups chicken stock
- 1 28-oz. can crushed tomatoes
- 8 oz. uncooked rigatoni pasta about 2 ½ cups
- ½ cup loosely packed chopped fresh basil plus more for garnish (from 1 [0.5-oz.] pkg.)
- 8 oz. fresh mozzarella cheese shredded (about 2 cups)
- 1 oz. Parmesan cheese grated (about ¼ cup)
Instructions
- Gather all ingredients.
Prepare the chicken breasts (skip this step if using the breasts from a rotisserie chicken)
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat.
- Season chicken with 1 teaspoon of the Italian seasoning and ¼ teaspoon each of the salt and black pepper.
- Add chicken to Dutch oven; cook, turning once halfway through, until browned, about 6 minutes total (chicken will not be cooked through).
- Remove from the Dutch oven to a plate; set aside. (Do not wipe Dutch oven clean.)
Make the Parmesan Chicken soup (Start with this step if using rotisserie chicken)
- Add the remaining 1 tablespoon of oil and the onion to the Dutch oven; cook over medium-high heat, stirring occasionally, until the onion begins to soften, about 3 minutes.
- Add garlic, crushed red pepper, and remaining 1 teaspoon Italian seasoning; cook, stirring often, until fragrant, about 1 minute.
- Add stock, crushed tomatoes, and chicken breasts; bring to a boil over medium-high heat.
- Stir in pasta, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper.
- Reduce the heat to medium and cook, stirring occasionally, until the pasta is al dente and a thermometer inserted into the thickest portion of the chicken registers 165°F, 10 to 12 minutes.
The finishing touches
- Meanwhile, preheat oven to broil with rack about 6 inches from heat.
- When the chicken is cooked, remove the Dutch oven from the heat.
- Using tongs, transfer chicken to a cutting board.
- Using 2 forks, shred chicken and return to the Dutch oven. Stir in basil until wilted, about 1 minute.
- Ladle soup into 4 broiler-safe bowls, and top each evenly with 5 tablespoons of mozzarella and 1 tablespoon of Parmesan.
- Place bowls on a baking sheet. Broil until cheese is melted and browned in spots, 3 to 4 minutes.
- Garnish evenly with additional basil. And if you like it spicy, add an additional sprinkle of red pepper flakes.
Notes
Nutrition
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