Description
This Chicken Parmesan Soup is a comforting and flavorful dish that combines juicy baked chicken, tender pasta, fire-roasted tomatoes, and cheesy mozzarella croutons. Perfect for an easy weeknight meal, it captures the essence of classic chicken parmesan in a hearty, warming soup.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 tablespoon olive oil
Soup Base
- 6 cups Swanson Chicken Broth
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 14-ounce can diced fire roasted tomatoes
Pasta & Cheese
- 8 ounces pasta (rotini or farfalle recommended)
- ½ cup finely grated Parmesan cheese (plus more for topping)
- ½ cup fresh basil leaves (for topping)
Mozzarella Croutons
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- 2 to 3 ounces sliced mozzarella cheese
- Olive oil for drizzling
Instructions
- Prepare the Chicken: Preheat the oven to 400°F. Place chicken breasts on a baking sheet and season evenly with ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil. Drizzle or spray with 1 tablespoon olive oil. Bake for 20 minutes or until cooked through (internal temperature around 160°F). Let cool, then cut into cubes.
- Make Mozzarella Croutons: On a baking sheet, spread the bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove from oven, top each bread cube with a slice of mozzarella cheese, and return to the oven for 2 to 3 minutes until cheese melts. You can toast bread ahead and reheat with cheese when ready to serve.
- Sauté Aromatics: Heat a large stockpot over medium heat and add olive oil. Stir in diced onion, minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried basil. Cook, stirring often, until onions soften, about 5 to 6 minutes. Add tomato paste and cook for another 5 minutes to deepen flavor.
- Simmer Soup: Add cubed chicken, diced fire roasted tomatoes (with juices), and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Add pasta and cook for 8 to 10 minutes until pasta is tender, stirring occasionally.
- Finish and Serve: Stir in grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and top each serving with one or two mozzarella croutons, extra Parmesan cheese, and fresh basil leaves. Serve immediately.
Notes
- This chicken parmesan soup is packed with flavor and is easy to prepare, making it ideal for busy weeknights.
- Fire roasted tomatoes add a smoky depth enhancing the classic chicken parmesan taste.
- You can prepare the mozzarella croutons ahead of time and reheat them before serving for convenience.
- Use your favorite pasta shape; small twisted or bow-tie pasta work best to hold the soup.
- The soup freezes well, but it’s best to add the mozzarella croutons fresh when serving to keep them crispy.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 370
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
