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creamy chicken parmesan soup in a modern kitchen bowl with basil and parmesan garnish
Taha Ayad

Creamy Chicken Parmesan Soup

This Creamy Chicken Parmesan Soup transforms the classic Italian favorite into a comforting bowl of rich tomato-cream goodness. Tender chicken, pasta, Parmesan, and herbs come together in one pot for an easy, hearty meal that tastes like it’s been simmering all day. Perfect for cozy nights or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can 14.5 ounces crushed tomatoes
  • 4 cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 1 cup small pasta ditalini, elbow, or mini penne
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add diced onion and cook until soft and translucent.
  2. Stir in minced garlic, Italian seasoning, and crushed red pepper flakes; cook until fragrant.
  3. Add chicken pieces and sauté until lightly golden on the outside.
  4. Pour in crushed tomatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until chicken is cooked and flavors meld.
  5. Stir in pasta and cook until al dente, about 8–10 minutes.
  6. Reduce heat to low and pour in heavy cream. Stir gently, then add mozzarella and Parmesan, mixing until melted and creamy.
  7. Season with salt and black pepper to taste. Adjust consistency with a splash of broth if needed.
  8. Garnish with fresh basil or parsley before serving hot.

Notes

  1. For gluten-free diets, use gluten-free pasta.
  2. To lighten the soup, substitute half-and-half or evaporated milk for the heavy cream.
  3. Avoid freezing with pasta; freeze the base and add fresh pasta when reheating.
  4. Rotisserie or leftover chicken can be substituted for a quicker prep.
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