Quick Chicken Parmesan Soup Recipe (in 20 Minutes!)

Quick Chicken Parmesan Soup Recipe – This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!

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Quick Chicken Parmesan Soup Recipe (in 20 Minutes!)

Quick Chicken Parmesan Soup Recipe – This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!

  • Author: Arleena
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 servings

Ingredients

  • 2 cups (190g) uncooked rotini pasta
  • 3/4 cup (108g) sweet (or yellow) onion diced (~1/2 of 1 onion)
  • 2 teaspoons minced garlic (~3-4 cloves)
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 cans (14.5 ounces EACH) diced tomatoes Italian-style (See Note 1)
  • 3 cups (705g) chicken stock (I recommend Swanson Chicken Stock)
  • 1 teaspoon EACH: dried parsley, dried oregano
  • 1 and 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon ground paprika
  • Fine sea salt and pepper
  • 2 cups (230g) shredded or chopped rotisserie chicken (See Note 2)
  • Toppings: red pepper flakes, freshly grated Parmesan cheese and/or mozzarella cheese, 2-3 tablespoons chopped fresh basil, garlic bread

Instructions

  1. PASTA: Follow package directions to cook the rotini pasta to al dente. Don’t forget to salt the pasta water generously or the soup will taste underseasoned. I add 1 teaspoon salt to every 4 cups of water. Drain pasta, rinse in cold water, and set aside.
  2. PREP: Meanwhile, finely dice the onion and mince the garlic. To save time, you can use pre-chopped onion and garlic.
  3. ONION AND GARLIC: Place a large pot on the stovetop and turn to medium-high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds. Add in the tomato paste and sauté for 1-2 minutes.
  4. TOMATOES AND SEASONINGS: Add in the undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt, and pepper to taste (I use about 1/2 tsp. pepper and 1/4 tsp. salt). Stir to combine and increase heat to high and bring soup to a simmer.
  5. CHICKEN: Stir in the prepared rotisserie chicken and heat through, about 1-2 minutes. Taste and adjust seasonings to preference (salt and pepper here again if needed; remember Parmesan cheese will add saltiness). See Note 3.
  6. SERVE: Ladle soup into bowls. Serve soup bowls with a generous spoonful of the pasta mixed in. Garnish bowls with lots of cheese, fresh basil, additional pepper or red pepper flakes if desired. Enjoy hot with garlic bread to dip in it!

Notes

Note 1: I get Italian-style tomatoes which have seasonings added in. If you aren’t a huge fan of chunks of tomatoes use crushed instead of diced tomatoes.

Note 2: Use part of a leftover rotisserie chicken or buy pre-shredded rotisserie chicken (This is what I do for this soup which makes it even quicker.)

Note 3: I like to keep the pasta separate as opposed to mixing it all in the soup in case I have leftovers (the pasta bloats and becomes soft/soggy when stored). If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.

Keywords: soup, chicken soup

Source: chelseasmessyapron.com

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