Hearty Chicken Parmesan Soup for Cozy Weeknight Dinners

This Chicken Parmesan Soup combines rich flavors into a comforting bowl, perfect for chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soup

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Avocado oil can substitute.
1 medium Onion Diced
3 cloves Garlic Minced

For the Protein

1 pound Boneless, Skinless Chicken Breasts Chicken thighs can be used for a richer flavor.

For the Flavor

1 teaspoon Dried Oregano Fresh oregano can be a substitute.
1 teaspoon Dried Basil Adjust quantity if using fresh.
1 teaspoon Crushed Red Pepper Flakes Adjust for heat preference.
to taste Salt Sea salt recommended.
to taste Pepper Freshly ground black pepper preferred.

For the Broth

6 cups Chicken Broth Vegetable broth can be used for a lighter soup.
1 can Diced Tomatoes Fresh or crushed tomatoes can also be used.
2 tablespoons Tomato Paste Can be omitted for a thinner soup.

For Texture

1 cup Small Pasta Ditalini or elbow macaroni; small shells work as well.
1 cup Freshly Grated Parmesan Cheese Alters flavor profile if different cheese is used.

For Adding Nutrition

2 cups Chopped Fresh Spinach or Kale Swiss chard can be a substitute.
to taste Fresh Basil Leaves Optional garnish.

For Serving

to taste Grated Mozzarella Cheese Can be omitted for a lighter meal.
as needed Crusty Bread Garlic bread is a great option.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 4-5 minutes, or until it turns translucent. Stir in minced garlic and cook for an additional minute.
Add the boneless, skinless chicken breasts to the pot. Cook for 6-8 minutes until browned and no longer pink, stirring occasionally.
Once the chicken is cooked, sprinkle in dried oregano, dried basil, and crushed red pepper flakes. Season with salt and pepper; stir well to combine and cook for an additional minute.
Pour in chicken broth, diced tomatoes, and tomato paste. Bring to a gentle boil, scraping the pot's bottom. Allow to boil for 5 minutes.
Stir in small pasta and reduce heat to medium-low. Cook according to package directions, typically around 8-10 minutes.
Once the pasta is cooked, lower the heat and stir in freshly grated Parmesan cheese and chopped spinach or kale. Cook for an additional 2-3 minutes until greens are wilted.
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to taste.
Ladle warm soup into bowls and garnish with grated mozzarella cheese and optional basil leaves. Serve hot with crusty bread.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 650mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2.5mg

Notes

For best flavor, use fresh ingredients. Adjust spice levels to suit personal preference. To prevent mushy pasta, add it just prior to serving if storing for later.

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