Chicken Parm Soup is an easy, creamy, tomato soup with pasta noodles, chicken, and cheese. It’s a hot meal that can be made in under 30 mins and is sure to warm your body and fill your stomach.
Creamy Parm Tomato Soup Recipe
At the end of a long day, I always want a hot dinner on the table quickly. And it can be sooo tempting to just grab something from a drive-thru on the way home. That’s why I love this meal – it can be on the table in less than 30 minutes. And you’ll never regret a home-cooked meal!
Ingredients for Tomato Parmasean Soup
- Canned San Marzano Tomatoes – San Marzano Tomatoes are just simply the best, trust me on this one. I usually buy mine at Walmart.
- Salted Butter
- Dried Minced Onion – I usually used dried minced onion because I always have it on hand, but if you have fresh onion you can use 1/2 cup of that instead.
- Minced Garlic – For the garlic, you can use dried, paste, or fresh. If you need to substitute garlic powder, only use 1/2 tsp of powder.
- Tomato Paste
- Chicken Broth
- Oregano
- Basil – I usually use freeze dried basil from Walmart.
- Salt
- Dried Pasta – You’ll need about half a box of pasta (8 oz). I like to use elbow, ditalini, farfelle, or rotini pasta for this recipe.
- Heavy Whipping Cream – You can substitute evaporated milk here if needed, but it won’t give the same creaminess as the heavy cream would.
- Diced Chicken – This recipe is even easier when you add rotisserie chicken because it’s already cooked (plus, it’s so cheap to buy at Costco or Sam’s Club).
- Mozzarella Cheese – I prefer to add the cheese on top of each individual bowl when serving, but you could also just add cheese to the pot prior to serving.
How to Make Chicken Tomato Soup
- Begin by pouring the can of tomatoes into a large bowl.
- Using kitchen shears, cut the tomato chunks into smaller pieces, then set the bowl aside. It’s best to cut the tomatoes by hand, rather than throwing them in a blender, to avoid blending the tomato seeds. If the tomato seeds are blended, they leave a very bitter taste that we don’t want in our soup.
- Place a large pot on the stove and melt the butter completely.
- Once the butter is melted, add in the minced garlic and onion. Sauté for 1-2 minutes, or until fragrant.
- Next, add the tomato paste and 1 cup of chicken broth into the pot and continue to stir the mixture until smooth.
- Now add the prepared tomatoes to the mixture and stir until evenly combined.
- Add in the remaining 3 cups of chicken broth along with the oregano, basil, and salt.
- Mix the soup together and bring it to a boil.
- Once the soup has reached a boil, add in the dry pasta.
- Reduce to a simmer, and cook for about 10-12 minutes, stirring occasionally.
- Once the pasta is al dente, it’s time to add the chopped chicken, then stir.
- Turn the heat off, then add the heavy cream to the soup and stir until well combined.
- Top the soup with cheese, or add the cheese to each individual bowl when serving.
- Enjoy!
How to store leftover Chicken Parm Soup:
Always store leftover soup in the fridge in an airtight container. Note that while in the fridge, the pasta will probably absorb some of the soup. When you’re ready to reheat, just add a bit of water and salt and it will become soupy again.
Can I freeze soup?
Yes, you can definitely make soup ahead of time and then freeze it. With this soup in particular, I would make the soup without the pasta, then freeze. When you’re ready to eat the soup, heat it up on the stove while boiling pasta separately. Then combine the two when both are done cooking.
What to serve with Chicken Parm Soup:
I love to serve soup with some sort of bread and green salad. Here’s the recipe for homemade breadsticks that taste just like Olive Garden.
Recipes Similar to Chicken Parmesan Soup
Chicken Parm Soup
Ingredients
- 1 28 oz can san Marzano tomatoes
- 2 tbsp salted butter
- 2 tbsp dried minced onion or 1/2 cup minced fresh onion
- 1 tsp minced garlic
- 1 6 oz can tomato paste
- 4 cups chicken broth
- 1 tsp oregano
- 1 1/2 tsp basil
- 1 tsp salt
- 2 cups dried pasta small pasta like small shells, elbows or ditalini
- 1/2 cup heavy whipping cream
- 2 cups diced rotisserie chicken
- 1 cup mozzarella cheese
Instructions
- Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.
- In the bottom of a large pot, melt the butter completely.
- Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.
- Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.
- Add in the prepared tomatoes. Stir until combined.A
- dd the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.
- Bring to a boil.Once the soup is boiling, add in the dry pasta. Set a timer and simmer for 10-12 minutes, stirring occasionally. Start checking for doneness at 10 minutes.
- Once the pasta is a dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.
- Turn off the heat.
- Stir in the heavy cream until well combined.
- Serve and top each bowl with some Mozzarella cheese.
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