Creamy Chicken Parmesan Soup
This creamy chicken parmesan soup is a rich, comforting dish made with tender chicken, pasta, tomatoes, and a blend of Parmesan and mozzarella cheese. This easy one-pot soup delivers all the flavors of classic chicken parmesan in a cozy, creamy bowl—perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 cup small pasta ditalini or elbow
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 1 can 14 oz crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt to taste
- Optional: fresh basil or parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook for 5–6 minutes until lightly browned, then remove.
- In the same pot, sauté onion for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Stir in crushed tomatoes and chicken broth.
- Add Italian seasoning, salt, and pepper and bring to a simmer.
- Add pasta and cook for 8–10 minutes until tender.
- Return chicken to the pot.
- Stir in heavy cream and Parmesan cheese.
- Add mozzarella and stir until melted and creamy.
- Let sit for 5 minutes, garnish, and serve.
Notes
- Do not overcook pasta to avoid mushy texture.
- Avoid boiling after adding cream to prevent curdling.
- Adjust thickness with broth if needed.
- Flavor deepens after resting.