This easy Chicken Parm Soup is basically deconstructed chicken parmesan in a bowl. Big chunks of chicken in a rich tomato soup with the pasta of your choice and p-l-e-n-t-y of gooey mozzarella and Parmesan. Chicken Parmesan Soup is a perfect soup for chilly winter weeknights. It’s warming and delicious and could not be easier to make. If you’re craving a big bowl of comfort food, this soup totally delivers. Lets hurry and make it up!


  • 1 tablespoon olive oil

  • ½ large onion finely diced

  • 3 cloves garlic minced or pressed

  • ¼ teaspoon crushed red pepper flakes

  • 2 tablespoons (33g) tomato paste

  • 4 cups (2 14.5-ounce cans) chicken broth

  • 2 14-ounce cans crushed tomatoes *

  • 4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup

  • ½ teaspoon dried basil

  • ¼ heaping teaspoon dried oregano

  • 2 cups cooked chicken diced or shredded, white or dark meat is fine*

  • ½ cup (2oz) shredded Parmesan

  • 1 cup (4oz) shredded mozzarella divided

  • Salt and pepper to taste


  • In a large pot with a lid, heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.

  • Add garlic and red pepper flakes and cook until garlic begins to turn golden and fragrant, about 1 minute. Stir in tomato paste and cook, watching closely, until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.

  • Stir in chicken broth and crushed tomatoes, scraping the bottom of the pot as you go making sure to dislodge any cooked-on bits.

  • Cover and bring to a simmer, adjusting heat as necessary. Simmer for 8 minutes. Add pasta, basil, and oregano, and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in cooked chicken and parmesan and heat until chicken is warmed through and parmesan is melted.

  • Add salt and pepper to taste.

  • Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese. Serve and enjoy!