Chicken Parmesan Soup
Chicken Parmesan Soup combines tender chicken, pasta, and Parmesan in a creamy tomato broth, finished with a crispy, buttery breadcrumb topping.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small diced onion
- 3 cloves minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 6 cups chicken broth
- 8 ounces rotini pasta
- 3 cups cooked shredded chicken
- 1 cup heavy cream
- 1 cup Parmesan cheese
- fresh chopped basil for garnish
Breadcrumb Topping
- 2 tablespoons butter
- 1 cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 small diced onion and cook until they begin to soften, about 5 minutes. Add 3 cloves minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper and cook for an additional minute.
- Pour in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, and 6 cups chicken broth. Bring to a simmer, then add 8 ounces rotini pasta. Cook until the pasta is al dente.
- Add 3 cups cooked shredded chicken, 1 cup heavy cream, and 1 cup Parmesan cheese. Stir until the cheese is melted.
- In a small skillet, melt 2 tablespoons butter over medium heat. Add 1 cup Italian breadcrumbs and ¼ cup grated Parmesan cheese, and toast for 2-3 minutes, until the breadcrumbs turn golden. Garnish with fresh chopped basil and serve warm.
Notes
Storage Tips
- In the Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Microwave or reheat on the stovetop until heated through. Store leftover breadcrumb topping separately.
- In the Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 692kcal | Carbohydrates: 57g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 2138mg | Potassium: 817mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1236IU | Vitamin C: 14mg | Calcium: 386mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
