If you’re craving something cozy, comforting, and packed with flavor, you’ve got to try this Chicken Parmesan Soup with Pasta Recipe. I absolutely love how this soup brings together the deliciousness of classic chicken Parmesan in a warm, hearty bowl that’s perfect for any day you want to feel a little nurtured. Whether you’re cooking for your family or meal prepping for the week, this recipe will quickly become one of your favorites — trust me, your taste buds will thank you!
Why You’ll Love This Recipe
- Rich, Balanced Flavors: The mix of Italian seasoning, tomatoes, and cheeses creates a soup that tastes like a cozy Italian dinner in a bowl.
- Family-Friendly Comfort: My family goes crazy for this soup—it’s familiar yet different enough to feel special.
- Simple, Slow Cooker Friendly: Just toss everything in your slow cooker and you’re set — minimal hands-on time needed.
- Great Leftovers and Versatile: This soup reheats beautifully, plus you can customize it to your taste or dietary needs.
Ingredients You’ll Need
These ingredients work together to build those classic chicken Parmesan flavors in a soothing soup form. When shopping, opt for fresh garlic and quality Parmesan cheese — they really make a difference here.
- Garlic cloves: Fresh minced garlic gives a fragrant kick that’s essential to this soup’s flavor base.
- Green bell pepper: Adds a subtle sweetness and just the right bit of texture when finely chopped.
- White onion: Provides that savory foundation that melds beautifully with the tomatoes and herbs.
- Crushed tomatoes: Use a good quality canned variety for rich tomato flavor without any extra prep.
- Raw boneless skinless chicken breast: Cooking it in the broth keeps it tender and juicy.
- Chicken stock: The heart of the broth; I find homemade or low-sodium boxed stock works best.
- Tomato paste: Concentrated tomato flavor that deepens the soup’s richness.
- Italian seasoning: A blend of herbs that brings the classic “Italian” vibe to this dish.
- Kosher salt: Essential for seasoning and bringing all the flavors to life.
- Ground black pepper: Adds mild heat and balances the sweetness of tomatoes.
- Red pepper flakes: Just a pinch to give a subtle smoky warmth without overpowering.
- Dry penne pasta: I recommend cooking it separately for best texture — more on that later!
- Parmesan cheese: Freshly grated is a must here, for that nutty, cheesy goodness.
- Unsalted butter (optional): Adds a lovely richness and silky mouthfeel to the soup.
- Shredded mozzarella cheese: For topping — it melts beautifully and adds that gooey indulgence.
- Chopped fresh basil: The perfect fresh herb garnish that brightens everything up.
Variations
I love that this Chicken Parmesan Soup with Pasta Recipe lends itself so well to tweaks — I like to switch things up depending on what I have on hand or mood I’m in. Feel free to make it your own!
- Spicy Kick: I sometimes add a little extra red pepper flakes or a splash of hot sauce—my family loves that bit of heat.
- Vegetable Boost: Carrots or zucchini diced small work great stirred in early, adding more nutrition and color.
- Gluten-Free: Swap the penne pasta with your favorite gluten-free shape — the cooking times might vary slightly.
- Stovetop Version: If you don’t have a slow cooker, I’ve also made this entirely on the stove with great results (instructions below).
How to Make Chicken Parmesan Soup with Pasta Recipe
Step 1: Prep and Slow Cook the Soup Base
Start by combining your minced garlic, chopped bell pepper, chopped onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes in your slow cooker. I love setting it on low for about 7 ½ hours—this slow simmer really lets those flavors mingle and the chicken get super tender without drying out. If you’re tight on time, the high setting for about 3 ½ hours works, too. Just be sure not to rush this step — that gentle cooking is what gives the soup its depth and richness.
Step 2: Cook the Pasta Separately
I discovered this trick after a few batches of cooking pasta straight in the slow cooker—the texture wasn’t quite right and leftovers got mushy. So I always boil the penne pasta separately in salted water until it’s just al dente. Drain and then get ready to add it to the soup near the end. This little step makes a world of difference in the final texture and keeps your leftovers tasting fresh, too.
Step 3: Shred Chicken and Combine
When the slow cooker has finished, fish out the chicken and place it on a cutting board. I like to use two forks to shred it roughly — this method keeps it chunky enough to find amazing bites of chicken without it turning into mush. Pop the shredded chicken back into the slow cooker, then stir in your cooked pasta, freshly grated Parmesan cheese, and, if you’re using it, the butter. Stir well until everything is blended and melty. This is where the magic happens, making the soup irresistibly velvety and packed with flavor.
Step 4: Serve with Cheese and Basil
Spoon your soup into bowls, then sprinkle a generous handful of shredded mozzarella cheese on top. Add fresh chopped basil for that beautiful pop of green and a fresh herbal note. I promise the melty mozzarella combined with the rich soup is total comfort food perfection.
Pro Tips for Making Chicken Parmesan Soup with Pasta Recipe
- Slow Cooker Timing: If your slow cooker runs hot, check the chicken earlier to avoid dryness — it should shred easily when done.
- Pasta Texture: Cooking pasta separately keeps the soup from getting too thick or mushy, especially if you’re saving leftovers.
- Cheese Quality: Use freshly grated Parmesan and mozzarella for best melt and flavor — pre-shredded cheese often has additives that impact texture.
- Butter Addition: Don’t skip the butter if you want a silkier broth — it’s a small step that really elevates the mouthfeel.
How to Serve Chicken Parmesan Soup with Pasta Recipe
Garnishes
I always top my bowls with plenty of shredded mozzarella and fresh chopped basil. Sometimes I add a pinch of extra red pepper flakes if I’m craving a little extra heat. A sprinkle of extra Parmesan never hurts, either — it’s those finishing touches that make it feel special and restaurant-worthy.
Side Dishes
Pair this soup with a slice of crusty garlic bread or a simple Caesar salad for a full meal. I also like serving it alongside roasted vegetables or a fresh green side salad to balance out the richness.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—guests love tearing up the crusty bread as they savor the soup. You can also drizzle a bit of high-quality olive oil and sprinkle chopped fresh herbs on top for a pretty presentation that tastes incredible.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 4 days. Because the pasta is cooked separately and added last, it stays firm and avoids turning mushy overnight, which I’ve learned is a total game-changer for soup leftovers.
Freezing
This soup freezes beautifully if you store the broth and chicken mixture without the pasta. Freeze in portioned containers, then add freshly cooked pasta when reheating to keep that perfect texture.
Reheating
Reheat gently on the stovetop or microwave. If the soup is too thick, just add a splash of chicken stock or water to loosen it up. Add extra shredded mozzarella and fresh basil after reheating for the best experience.
FAQs
-
Can I make this Chicken Parmesan Soup with Pasta Recipe without a slow cooker?
Absolutely! You can prepare this recipe on the stovetop by sautéing the vegetables first, then adding the chicken and broth, cooking the chicken through, and finally adding cooked pasta and cheeses. The recipe’s notes include a stovetop method that works wonderfully if you don’t have a slow cooker handy.
-
Is it better to cook the pasta inside the soup or separately?
I’ve tried both ways, and cooking the pasta separately tends to yield better texture. When pasta cooks inside the soup, it can become mushy, especially after reheating. Cooking it separately ensures the pasta stays firm and the soup’s consistency stays perfect.
-
Can I substitute chicken breast with other proteins?
You can, but the cooking time and texture will vary. Turkey breast or shredded rotisserie chicken are great alternatives. Just keep an eye on cooking times so the meat stays tender and juicy.
-
How spicy is the soup from the red pepper flakes?
The red pepper flakes add just a subtle heat, nothing overwhelming. If you prefer a milder flavor, feel free to reduce the amount, or skip it altogether. If you like it spicy, you can always add more!
Final Thoughts
This Chicken Parmesan Soup with Pasta Recipe is one of those meals I keep coming back to because it just hits the comfort zone every time. It’s easy, adaptable, and full of flavors that feel like a warm hug. If you’re looking for a way to enjoy the classic tastes of chicken Parmesan but in soup form, this is the one. Give it a try—and don’t be surprised if it becomes a staple in your weekly dinner rotation!
Print
Chicken Parmesan Soup with Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 7 hours 40 minutes
- Total Time: 8 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This comforting Chicken Parmesan Soup combines tender shredded chicken, hearty vegetables, and classic Italian flavors in a rich tomato broth. Slow-cooked to meld flavors, then finished with mozzarella, Parmesan, and fresh basil, it’s a warm and satisfying twist on the beloved chicken Parmesan dish served as a cozy soup.
Ingredients
Soup Base
- 4 garlic cloves, minced
- ½ large green bell pepper, finely chopped
- ½ medium white onion, finely chopped
- 1 can crushed tomatoes (14.5 ounces)
- ½ pound raw boneless skinless chicken breast
- 3 cups chicken stock, plus additional if needed
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Pasta & Cheese
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
Garnish
- Chopped fresh basil
Instructions
- Prepare Soup in Slow Cooker: In a 5-quart or larger slow cooker, combine the minced garlic, finely chopped bell pepper, chopped onion, crushed tomatoes, raw chicken breasts, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir all ingredients together to combine.
- Cook Soup Low and Slow: Cover the slow cooker and cook the mixture on low for 7 ½ hours or on high for 3 ½ hours. This allows the flavors to develop deeply and the chicken to cook thoroughly.
- Cook Pasta Separately: When the slow cooker time is complete, set it to warm or keep it on low. Meanwhile, bring a medium pot of salted water to a boil, add the dry penne pasta, and cook according to package instructions until al dente. Drain the pasta thoroughly.
- Shred Chicken: Transfer the cooked chicken breasts from the slow cooker to a cutting board. Using two forks, coarsely shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the slow cooker. Add the grated Parmesan cheese, optional butter, and cooked pasta. Stir gently until all ingredients are well combined and the cheese has melted slightly into the warm soup.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded mozzarella cheese and freshly chopped basil for a vibrant, cheesy finish.
Notes
- The butter added at the end of cooking is optional but lends a rich mouthfeel and enhances the soup’s creaminess.
- Originally, the pasta was cooked directly in the slow cooker, but this often results in softer pasta and thicker soup, especially after reheating.
- Cooking pasta separately and adding it at the end preserves pasta texture and soup consistency, improving leftovers as well.
- To make the original method, add uncooked penne to the slow cooker during the last 20-30 minutes of cooking on HIGH, ensuring it cooks al dente; additional broth may be needed to thin the soup accordingly.
- This soup can easily be adapted for stovetop preparation with sautéing vegetables, simmering the chicken mixture, and cooking pasta separately, then combining—all detailed in the recipe article.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Your email address will not be published. Required fields are marked *