Go Back
–+ servings
Print
30 Minute Chicken Parm Soup

30 Minute Chicken Parm Soup

Grab a spoon and dig in to this popular Italian dish in a bowl.
Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author Olive Jude

Ingredients

  • 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

Instructions

  1. To a soup pot, add olive oil and warm on medium-high heat.
  2. Add the onions and begin to cook until soft but not browned, about 5-7 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add the tomato paste and all the seasonings, stir to combine and cook for 2-3 minutes.
  5. 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)
  6. Turn up the heat and bring to a simmer, stirring occasionally.
  7. Add the chicken to the pot and stir to combine.
  8. To serve, place your al dente pasta in the bottom of an oven proof ramekin or bowl, spoon the soup over the top.
  9. Top with both cheeses and broil until browned and bubbly.
  10. Garnish with basil and serve.