Grab a spoon and dig in to this popular Italian dish in a bowl.This content uses Affiliate links. Please read my disclosure policy for more info.
With all the family and friends you may be hosting during the holiday season, it is nice to have a simple, no-fuss dinner that you can rely on. Especially one that is a huge crowd pleaser!This soup has all of the flavors of a traditional Chicken Parm, with just a few ingredients from the pantry and my favorite time-saving kitchen hack ingredient.This little guy.Rotisserie chicken has to be the ultimate supermarket convenience. It tastes amazing, it’s affordable, and it can be dressed up in so many different ways.
For this soup, I also use pre-cooked pasta that gets added at the end. I could cook the pasta right in the soup broth, and I definitely use this approach sometimes. But using cooked pasta gives me some flexibility and saves me time in the evening. I can cook the pasta earlier in the day or I could use leftover pasta from another dish. It also allows me to use gluten-free options that may not cook as well in the broth. Either way, my pasta is ready to roll just as soon as my soup base is prepared. So back to that…
There is very little veggie prep here. I am just dicing one onion and a few garlic cloves. That’s it. They get sautéed until soft in some olive oil.
Then I add my tomato paste and all my seasonings to the pot. I give it a good stir to combine and cook for a few minutes to give those seasonings a chance to release their flavor.
Next, I pour in my cans of diced tomatoes and my chicken broth and bring all of this to a simmer.
This is about the time in the evening that my growing Boy rolls in the kitchen salivating for dinner. He happens to love chicken parmesan so this soup aroma triggers some sort of an awakening from his after-school, after-sports, after-homework state of mind.
The chicken is added and my soup is looking just fine with a little fresh basil on top too!
But, wait for it…
This soup needs to show off just a little. In an oven safe bowl, like my simple white porcelain ramekins, it gets a bottom layer of the cooked pasta, then the rich tomato broth gets ladled over top.And then to make it really special, I sprinkle both parmesan (duh!) and mozzarella over the top and pop this bowl under the broiler until that cheese shows a ton of personality. It’s bubbly and beginning to brown. Topped with fresh basil that wilts almost immediately from the steaming hot soup, my family is ready to dive in!
Whether you are using crispy bread or your spoon, dig into this comfort food bowl of goodness and soak up all that Chicken Parm flavored broth.
If you love chicken parmesan just like my Boy, then try my Baked Chicken Parmesan…Deconstructed for another approach to this classic dish.
How do you enjoy a rotissiere chicken from the store?
Classic White Porcelain Ramekins are a must-have in my kitchen. They are affordable and fun for your one-dish wonders.
- 1 lb pasta cooked al dente
- 2 tbsp olive oil
- 1 sweet onion chopped into small pieces
- 4 cloves of garlic minced
- 4 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 14.5 ounce cans diced Italian tomatoes
- 4-6 cups low sodium chicken broth
- salt and pepper to taste
- 1 rotisserie chicken picked into bite size pieces
- Shredded mozzarella
- Grated parmesan
- Fresh chopped basil for garnish
To a soup pot, add olive oil and warm on medium-high heat.
Add the onions and begin to cook until soft but not browned, about 5-7 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add the tomato paste and all the seasonings, stir to combine and cook for 2-3 minutes.
Add the diced tomatoes and the broth to the pot and stir to combine. Adjust broth amount to your liking. For a rich tomato flavor and a thicker soup, use 4 cups. For more of chicken flavored broth, add more to the pot. (I used 6 cups here)
Turn up the heat and bring to a simmer, stirring occasionally.
Add the chicken to the pot and stir to combine.
To serve, place your al dente pasta in the bottom of an oven proof ramekin or bowl, spoon the soup over the top.
Top with both cheeses and broil until browned and bubbly.
Garnish with basil and serve.