Description
This Chicken Parmesan Soup is a comforting and flavorful dish combining tender baked chicken, hearty pasta, fire roasted tomatoes, and melty mozzarella croutons. A delightful twist on classic chicken parmesan, this soup is perfect for a cozy meal that’s easy to prepare and packed with savory Italian-inspired flavors.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 tablespoon olive oil
Soup Base
- 6 cups Swanson Chicken Broth
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 (14 ounce) can diced fire roasted tomatoes
Pasta
- 8 ounces pasta (such as rotini or farfalle)
Cheese and Toppings
- ½ cup finely grated parmesan cheese, plus more for topping
- ½ cup fresh basil leaves (for topping)
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- 2 to 3 ounces sliced mozzarella cheese
- Olive oil for drizzling on bread cubes
Instructions
- Prepare and bake the chicken: Preheat the oven to 400°F. Place the chicken breasts on a baking sheet and season with ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil. Drizzle or spray with olive oil. Bake for 20 minutes or until the chicken is cooked through (internal temperature about 160°F). Once cooled, cut the chicken into cubes.
- Make mozzarella croutons: While the oven is still hot, spread the bread cubes on a baking sheet and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove the baking sheet, place a slice of mozzarella cheese on each bread cube, then return to the oven for 2 to 3 minutes until the cheese is melted and bubbly. You can also toast the bread ahead and reheat topped with mozzarella later.
- Sauté aromatics: Heat a large stockpot over medium heat and add olive oil. Stir in diced onion, minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried basil. Cook, stirring often, until the onions are soft and translucent, about 5 to 6 minutes. Add the tomato paste and cook for an additional 5 minutes to deepen the flavor.
- Build the soup: Add the cubed chicken, diced fire roasted tomatoes (including juices), and chicken broth to the pot. Bring the mixture to a boil.
- Simmer with pasta: Once boiling, reduce the heat to a simmer and add the pasta. Cook for 8 to 10 minutes (or slightly longer depending on pasta type), stirring occasionally to prevent sticking.
- Finish and season: Stir in the finely grated parmesan cheese until melted and incorporated. Taste the soup and add additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and top with one or two mozzarella croutons. Garnish with extra parmesan cheese and fresh basil leaves. Serve immediately while warm and melty.
Notes
- This chicken parmesan soup is incredibly flavorful and easy to make, combining baked chicken with pasta, fire roasted tomatoes, and cheesy mozzarella croutons.
- Use fire roasted tomatoes for a richer, smoky flavor that complements the parmesan and basil beautifully.
- Fresh basil on top adds a bright herbal note that balances the savory richness of the soup.
- To save time, you can prepare the mozzarella croutons ahead of time and reheat before serving.
- This recipe yields about 4 hearty servings, perfect for family dinners or meal prep.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
