Name: Chicken Parm Soup with Pasta and Cheese Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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; ½ teaspoon dried basil; ¼ heaping teaspoon dried oregano; Salt and pepper to taste; 4 ounces (about 1 ⅓ cup) penne pasta or favorite pasta for soup; 2 cups cooked chicken, diced or shredded (white or dark meat); ½ cup (2 oz) shredded Parmesan cheese; 1 cup (4 oz) shredded mozzarella cheese, divided

If you love all the cozy flavors of chicken parmesan but want something easier to spoon into a bowl, wait until you try this **Chicken Parm Soup with Pasta and Cheese Recipe**. It’s like your favorite comfort meal got a warm, hearty makeover—packed with tender chicken, rich tomato broth, perfectly cooked pasta, and that irresistible cheesy finish. I absolutely love how this turns out creamy, satisfying, and honestly, perfect for a weeknight dinner. Keep reading because I’ve got tips to make it foolproof and totally delicious.

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Why You’ll Love This Recipe

Comfort Food, Simplified: Everything you love about chicken parm, but in a cozy, hearty soup form with no breading or frying required.
One-Pot Wonder: Minimal cleanup—this soup all comes together in one pot, which I know you’ll appreciate after a busy day.
Customizable & Family-Friendly: You can swap pasta shapes, adjust the cheese bounty, or use whatever cooked chicken you have on hand. My family goes crazy for this every time.
Rich & Cheesy Finish: That melty mozzarella topping with Parmesan stirred in? Game changer for deep flavor and gooey goodness.

A close-up view of a baked pasta dish served in a white bowl with a rustic blue-green glaze and a small handle on the side. The top layer is melted, golden cheese with a slightly bubbly texture, sprinkled with small pieces of fresh green herbs evenly spread over the surface. Underneath, visible through the cheese, is a thick red tomato sauce with chunks of pasta that peek through. The bowl is placed on a white marbled surface, giving a clean and bright background. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Parm Soup with Pasta and Cheese, chicken parm soup, hearty chicken pasta soup, cheesy chicken soup, comfort food soup

Ingredients You’ll Need

The magic here happens by combining simple pantry staples with fresh flavors. Grab good-quality canned tomatoes and broth—they make all the difference. Also, the cheese is key for that authentic chicken parm vibe, so don’t skimp!

Flat lay of a small white ceramic bowl of golden olive oil, half a large onion finely diced on a white plate, three peeled garlic cloves scattered, a small white bowl with bright red tomato paste, a small white bowl of crushed red pepper flakes, two white ceramic bowls each filled with rich red crushed tomatoes and golden chicken broth, a simple white plate with dry penne pasta, a small white bowl of mixed dried basil and oregano, a white ceramic plate holding diced cooked chicken breast, a small white bowl with shredded pale yellow Parmesan, and another small white bowl containing soft white shredded mozzarella, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Parm Soup with Pasta and Cheese, chicken parm soup, hearty chicken pasta soup, cheesy chicken soup, comfort food soup

Olive Oil: Use extra virgin for the best flavor when sautéing the onion and garlic.
Onion: Finely diced ensures it mellows into the broth rather than standing out.
Garlic: Freshly minced or pressed garlic brings that aromatic punch.
Crushed Red Pepper Flakes: Just a pinch adds a subtle heat; feel free to skip if you’re sensitive.
Tomato Paste: This is the secret to that deep, slightly sweet tomato base.
Chicken Broth: Homemade or good-quality store-bought works—adds savory depth.
Crushed Tomatoes: I use canned crushed tomatoes for smoothness and flavor intensity.
Pasta (Penne or favorite shape): I love penne because it holds the broth well, but shells or ziti are great too.
Dried Basil and Oregano: Classic Italian herbs that marry beautifully with the chicken and tomato flavor.
Cooked Chicken: Perfect for using leftover rotisserie or grilled chicken—white or dark meat, up to you.
Parmesan Cheese: Freshly shredded offers superior melt and flavor punch compared to pre-grated.
Mozzarella Cheese: I divide this so some melts into the soup and some goes on top for that lovely gooey crust.
Salt and Pepper: To taste, but don’t rush—season gradually as the flavors build.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often like to play around with the cheese and herbs depending on what we have at home or the season. Don’t hesitate to tweak the recipe to fit your taste—it’s super forgiving.

Try Carnitas or Turkey Instead of Chicken: I once swapped in shredded turkey from Thanksgiving leftovers and everyone was surprised how well it worked!
Spice It Up: Add extra red pepper flakes or a dash of hot sauce if you like your soups with a kick.
Make It Low-Carb: Skip the pasta and add extra veggies like zucchini or mushrooms for a lighter option.
Cheese Variations: Swap mozzarella for fontina or provolone for a different melt and flavor profile.

How to Make Chicken Parm Soup with Pasta and Cheese Recipe

Step 1: Build Your Flavor Base

Heat olive oil in a large pot over medium heat, then add the onion. Cook it slowly until it softens and just starts turning translucent around the edges, about 5 minutes. This gentle cooking brings out sweetness, which balances the acidity of the tomatoes. Then add the garlic and red pepper flakes—watch closely and stir often to keep the garlic from burning, just about 1 minute until fragrant. Stir in the tomato paste next, and this is where that magical caramelization happens—keep stirring for 1 to 2 minutes until you see it cling to the bottom of the pot. This step adds so much depth.

Step 2: Simmer the Soup

Add the chicken broth and crushed tomatoes. Use your spoon to scrape the pot bottom and lift up all those caramelized bits—this is flavor gold. Cover the pot and bring everything to a gentle simmer. Let it simmer quietly for about 8 minutes so those flavors blend and the soup thickens just a little.

Step 3: Cook the Pasta and Add the Chicken

Now stir in your pasta along with the dried basil and oregano. Cover and let it cook until the pasta is perfectly al dente, around 10 to 12 minutes. When the pasta is almost ready, stir in the cooked chicken and Parmesan cheese. Heat everything until the chicken is warmed through and the Parmesan starts to melt into the soup, adding that lovely umami richness.

Step 4: Serve with a Cheesy Finish

Ladle the soup into bowls and top each serving with a generous quarter cup of shredded mozzarella. It melts beautifully into gooey bites you’ll want to savor. Add a pinch of salt and pepper to taste, then dig in!

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Pro Tips for Making Chicken Parm Soup with Pasta and Cheese Recipe

Toast the Tomato Paste: Don’t rush this step—letting it caramelize brings out a sweet depth that makes the soup taste homemade and rich.
Add Pasta Last: Cooking pasta directly in the soup means it soaks up all that flavor—just be sure not to overcook or it’ll get mushy.
Use Freshly Grated Cheese: It melts better and tastes so much brighter than pre-shredded or powdered Parmesan.
Season Gradually: Taste before adding salt, especially if your chicken broth is salty, to avoid over-seasoning.

How to Serve Chicken Parm Soup with Pasta and Cheese Recipe

A close-up of a blue ceramic bowl filled with baked pasta covered in melted cheese and tomato sauce. The dish has one main layer showing creamy, stringy, light golden cheese on top, with a rich red tomato sauce beneath, dotted with small pieces of herbs. A golden fork held by a woman's hand lifts a tangle of cheesy pasta from the bowl, stretching the melted cheese. The background is softly blurred with a white marbled texture under the bowl and some green herbs slightly out of focus at the back. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Parm Soup with Pasta and Cheese, chicken parm soup, hearty chicken pasta soup, cheesy chicken soup, comfort food soup

Garnishes

I’m all about fresh basil leaves torn over the top for a burst of color and brightness. Sometimes I sprinkle extra Parmesan or a drizzle of good olive oil for richness. A crack of fresh black pepper right before serving really wakes it up, too.

Side Dishes

This soup shines with a simple green salad dressed in lemon vinaigrette or some crusty garlic bread to soak up every last drop. My kids love pairing it with roasted veggies like asparagus or broccoli for extra nutrients.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls or even hollowed-out bell peppers for vibrant presentation. It’s great at family dinners when you want something that looks as good as it tastes but is easy to scoop and enjoy.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Parm Soup in an airtight container in the fridge for up to 3 days. The pasta soaks up some broth overnight, so it thickens up beautifully. You might want to add a splash of broth or water when reheating if it gets too thick.

Freezing

While I usually prefer fresh for this soup’s best texture, it freezes well without pasta. I freeze the broth and chicken mixture separately and add freshly cooked pasta when reheating to keep it from turning mushy.

Reheating

Reheat gently on the stove over medium-low heat, stirring often. Add broth or water to loosen the soup if it has thickened. Add fresh mozzarella right before serving to get that melty cheesy goodness anew.

FAQs

Can I use leftover chicken or rotisserie chicken for this soup?

Absolutely! Using leftover cooked chicken, especially rotisserie, is perfect and makes this Chicken Parm Soup with Pasta and Cheese Recipe quick and easy. Just dice or shred it and add it toward the end of cooking to warm through.
What pasta works best for this soup?

I love penne because its shape holds the soup well, but any small pasta like ditalini, shells, or even elbow macaroni will work. Just be sure to cook the pasta until al dente so it doesn’t get mushy.
Can I make this soup ahead of time?

Yes! You can prepare the soup a day ahead and store it in the fridge. Keep in mind the pasta will soak up liquid and soften, so you might want to add a little extra broth when reheating for the best texture.
How do I get that cheesy, melty top on the soup?

Spoon the soup into bowls and sprinkle the shredded mozzarella on top while it’s hot. The heat melts the cheese beautifully, turning each bite into a gooey, cheesy delight.

Final Thoughts

This Chicken Parm Soup with Pasta and Cheese Recipe quickly became a dinner favorite in my house because it combines all my favorite flavors into one bowl without any fuss. I love sharing it with friends who say they want comfort food without the heavy prep or mess. If you give it a try, I bet it’ll become one for your go-to cozy meals too. So grab some chicken, cheese, and those pantry staples, and get ready to serve up some serious comfort in a bowl—you’re going to love it!