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Creamy Chicken Parmesan Soup

Creamy Chicken Parmesan Soup That Delivers Cozy Comfort

This Creamy Chicken Parmesan Soup effortlessly combines classic Italian flavors with the coziness of homemade comfort food.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Essential for sautéing vegetables; substitute with vegetable oil for a neutral flavor.
  • 1 large Onion, diced Adds sweetness and depth; yellow or white onion works best.
  • 3 cloves Garlic, minced Provides a rich flavor base; fresh garlic offers the best taste.
  • 1 teaspoon Red Pepper Flakes Offers a hint of heat; reduce or omit for a milder flavor.
For the Soup
  • 2 cups Cooked Chicken, shredded Main protein source; rotisserie chicken speeds up prep time.
  • 4 cups Chicken Broth Base for the soup; enhances flavor.
  • 1 can (15 ounces) Crushed Tomatoes Adds acidity and body.
  • 1/2 cup Heavy Cream Makes the soup rich and creamy.
  • 1 cup Parmesan Cheese, grated Provides umami flavor and creaminess.
  • 1 teaspoon Dried Basil Adds an herbaceous note.
  • 1 teaspoon Dried Oregano Enhances the Italian flavor profile.
  • 1 teaspoon Salt Balances flavors; adjust according to taste.
  • 1/2 teaspoon Black Pepper Adds a touch of spice.
For the Goodness
  • 2 cups Baby Spinach Added for nutrition and color.
  • 8 ounces Pasta (such as rotini or penne) Provides heartiness and texture.
  • Fresh Basil & Extra Parmesan for garnish, optional.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Add 1 large diced onion to the pot and sauté for about 5 minutes until translucent and soft.
  3. Stir in 3 minced garlic cloves and 1 teaspoon of red pepper flakes. Cook for an additional minute.
  4. Gently add 2 cups of shredded cooked chicken into the mixture, stirring well.
  5. Pour in 4 cups of chicken broth and 1 can (15 ounces) of crushed tomatoes. Stir well and bring to a gentle simmer.
  6. Lower the heat, then pour in 1/2 cup of heavy cream and add 1 cup of grated Parmesan cheese. Stir until cheese melts.
  7. Stir in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  8. Fold in 2 cups of baby spinach into the soup, stirring gently until just wilted.
  9. Meanwhile, cook 8 ounces of pasta in a separate pot until al dente, usually about 8-10 minutes.
  10. Add the cooked pasta to the creamy chicken Parmesan soup, simmering for an additional 5 minutes.
  11. Ladle the soup into bowls and optionally garnish with fresh basil and extra grated Parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Avoid stirring too vigorously to prevent the cream from separating; adjust seasoning to suit your taste.

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