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Creamy Chicken Parmesan Soup Recipe

Creamy Chicken Parmesan Soup Recipe
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★★★★★

4.8 from 24 reviews

This Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken, flavorful Italian tomato sauce, and creamy Parmesan cheese. Perfect for a cozy meal, it blends the classic flavors of Chicken Parmesan into a rich, satisfying soup with pasta, suitable for both stovetop and slow cooker preparation.

Ingredients

Scale

Main Ingredients

  • 1 jar Bertolli® Pasta sauce (about 24 oz)
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3–4 chicken breasts, cubed (about 1.5 to 2 pounds)
  • 32 ounces chicken stock
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 12 ounces pasta, cooked al dente (such as penne or rotini)
  • 8 ounces Parmesan cheese, grated, for serving

Instructions

  1. Sauté Aromatics and Chicken: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 3-5 minutes. Add the cubed chicken breast pieces and cook until fully browned and cooked through, approximately 7-10 minutes.
  2. Add Liquids and Spice: Stir in the diced tomatoes (with juices), Bertolli® Pasta sauce, red pepper flakes, and chicken stock. Bring the mixture to a simmer, cover, and cook for 15 minutes to allow flavors to meld.
  3. Incorporate Cream and Pasta: Stir in the heavy cream gently to enrich the soup. Then add the cooked pasta, stirring to combine and heating the soup through for another 3-5 minutes.
  4. Slow Cooker Option: For crock pot preparation, combine all ingredients except the cream and pasta in the slow cooker. Cook on low for 6 hours. After 6 hours, add uncooked pasta, increase heat to high, and cook for an additional 30 minutes or until pasta is tender. Stir in the heavy cream at the end and heat through.
  5. Serve: Ladle the soup into bowls and top generously with grated Parmesan cheese. Serve immediately while warm for best flavor.

Notes

  • Use any short pasta shape like penne, rotini, or elbow macaroni for best results.
  • Adjust red pepper flakes to control heat level.
  • For a lower-fat version, substitute half-and-half or milk for heavy cream, though the soup will be less rich.
  • Leftover soup can be refrigerated for up to 3 days. Reheat gently to avoid curdling the cream.
  • The soup freezes well but best to freeze without cooked pasta and add fresh pasta when reheating.

Nutrition

Keywords: Chicken Parmesan soup, creamy chicken soup, Italian soup recipe, comfort food, slow cooker chicken soup, pasta soup, Parmesan cheese soup

Find it online: https://servedbynora.com/creamy-chicken-parmesan-soup-recipe/