Chicken Parmesan Soup

“Cheesy red-sauced soup with pasta. Garnish with fresh parsley.”



  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste, or to taste
  • 1 teaspoon red pepper flakes
  • 4 cups chicken broth
  • 1 (15 ounce) can diced tomatoes


  • 1 (8 ounce) package penne pasta
  • 1 pound cooked breaded chicken breast (such as Perdue(R)), cut into chunks
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • coarse salt to taste
  • ground black pepper to taste




  1. Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
  2. Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
  3. Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.



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