This chicken parmesan soup is sponsored by Swanson. I’m excited to partner with them to share delicious recipes — their chicken broth is a staple in my kitchen.
Everyone’s favorite chicken parm just became a cozy, flavorful soup.
I’ve been refining this recipe for a while and I’m so happy to finally share it. Chicken parmesan is one of our family favorites, and turning it into a soup keeps all the comforting flavors while making it easy and weeknight-friendly.
Swanson Chicken Broth brings depth to the base of this soup. It’s one of those pantry essentials that elevates simple meals, from soups to pan sauces and pot pies. Using a quality broth makes this dish fast without sacrificing flavor.
This recipe comes together quickly, which is perfect for busy evenings. Quick meals don’t have to be bland — this soup balances speed with texture and big, comforting flavor. It’s also the kind of recipe that works year-round: hearty enough for cold nights, simple enough for warmer months, and great as leftovers for lunch.
It might be accurate.
While the recipe includes instructions to cook fresh chicken, this soup is perfect for midweek dinners because you can use leftover shredded chicken, grilled chicken, or a store-bought rotisserie chicken. The broth, fire-roasted tomatoes, parmesan and basil are what deliver that chicken parm flavor in spoonable form. And the cheesy mozzarella croutins on top? Totally optional but highly recommended.
The base is built from Swanson Chicken Broth, tomato paste and fire-roasted tomatoes, finished with grated parmesan and fresh basil. Pasta and chicken add substance, while the mozzarella-topped bread brings that bubbly, melty finish reminiscent of classic chicken parm. A bowl of this soup is comforting, satisfying and easy to love.
I keep this one in rotation year-round. It’s quick, filling, and the flavors are universally appealing — perfect for family dinners and simple enough for busy nights.
Chicken Parmesan Soup
Chicken Parmesan Soup
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
Soup
- 6 cups Swanson Chicken Broth
- 1 tablespoon olive oil
- 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
- 8 ounces pasta (rotini or farfalle work well)
- 1/2 cup finely grated parmesan cheese, plus more for topping
- 1/2 cup fresh basil leaves, for topping
Mozzarella croutons
- 1 to 2 cups bread cubes (1–2 inches)
- 2 to 3 ounces sliced mozzarella
Instructions
- Preheat the oven to 400°F. Place the chicken on a baking sheet and season with salt, pepper, garlic powder and basil. Drizzle or spray with olive oil. Bake 20 minutes, or until cooked through (internal temperature about 160°F). Let cool, then cut into cubes.
- On the same oven, make the mozzarella croutons. Toss bread cubes with olive oil and bake 8–10 minutes until lightly golden. Remove the sheet and top cubes with slices of mozzarella. Return to the oven 2–3 minutes until the cheese melts. (You can toast the bread ahead and simply reheat with cheese.)
- Heat a large stockpot over medium and add olive oil. Add the onion, garlic, salt, pepper and basil and cook until the onions soften, about 5–6 minutes. Stir in the tomato paste and cook 5 more minutes.
- Add the cooked chicken, diced tomatoes and chicken broth. Bring to a boil, then reduce to a simmer and add the pasta. Cook 8–10 minutes (or according to pasta package instructions), stirring occasionally. Stir in the parmesan and adjust seasoning with salt and pepper if needed.
- Ladle soup into bowls and top with one or two mozzarella croutons. Sprinkle extra parmesan and fresh basil on top and serve immediately.
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