Chicken Parmesan Soup Recipe

I absolutely adore cozy, comforting meals that feel like a warm hug on a chilly day, and this Chicken Parmesan Soup Recipe is exactly that for me. It takes all the delicious, savory flavors of traditional chicken Parmesan and transforms them into a soul-soothing soup that’s both hearty and fresh. Whether I’m craving something rich and cheesy or something that warms me from the inside out, this recipe never disappoints. It’s a dish I love to whip up when I want all those great Italian flavors with minimal fuss and maximum comfort.

Why You’ll Love This Chicken Parmesan Soup Recipe

What really draws me to this Chicken Parmesan Soup Recipe is its incredible flavor profile. It beautifully balances the tangy brightness of crushed tomatoes with the savory richness of Parmesan and mozzarella cheeses. The slow-cooked chicken absorbs all those Italian seasonings, creating an irresistibly tasty broth that feels both indulgent and wholesome. Each spoonful brings that familiar Parmesan comfort but with a fresh twist that’s perfect for soup lovers and pasta fans alike.

Beyond the amazing taste, I love how simple this recipe is to prepare. The slow cooker does most of the work, letting the flavors meld together while I go about my day. Cooking the pasta separately ensures it stays perfectly al dente, adding the ideal texture to the dish. This recipe shines on weeknights when I want something satisfying without standing over the stove for hours. Plus, it’s perfect for serving family dinners, casual get-togethers, or whenever you need a delicious, hearty bowl of comfort food that’s anything but ordinary.

Ingredients You’ll Need

The image shows raw ingredients neatly arranged on a white marbled surface: a single raw chicken breast placed on a light grey round plate, a handful of uncooked penne pasta spilling from a wooden scoop near the top right, and a bright green bell pepper and whole white onion positioned at the bottom left. Small bowls hold various items around the center: shredded mozzarella cheese, two squares of butter, minced garlic on a small scalloped dish, grated parmesan cheese, and a seasoning mix of black pepper, salt, red pepper flakes, and dried herbs. A small pitcher with dark balsamic vinegar, an open can of chunky red tomato sauce, and a small bowl with tomato paste complete the layout. Fresh basil leaves are scattered for garnish. Photo taken with an iphone --ar 4:5 --v 7

To make this Chicken Parmesan Soup Recipe, you’ll need just a handful of simple ingredients that pack a lot of flavor and texture. Each one helps build toward that classic Italian taste and gives the soup a rich, satisfying body.

Garlic cloves (4, minced): Adds a fragrant, savory base that wakes up the entire dish.
Green bell pepper (½ large, finely chopped): Brings a subtle sweetness and crunch.
White onion (½ medium, finely chopped): Provides depth and a mellow sharpness.
Crushed tomatoes (1 can, 14.5 ounces): The tangy foundation for that classic tomato flavor.
Raw boneless skinless chicken breast (½ pound): The hearty protein, slow-cooked until perfectly tender.
Chicken stock (3 cups, plus more if needed): Enriches the broth with savory goodness and balances acidity.
Tomato paste (2 tablespoons): Intensifies the tomato flavor without overpowering.
Italian seasoning (2 teaspoons): A fragrant mix of herbs that evokes traditional Italian dishes.
Kosher salt (1 teaspoon): Enhances all the natural flavors.
Ground black pepper (¼ teaspoon): Adds a gentle kick of warmth.
Red pepper flakes (½ teaspoon): Gives the soup a subtle, lively heat.
Uncooked dry penne pasta (4 ounces): Adds bite and substance, making the soup hearty.
Grated Parmesan cheese (1 cup): Melts into the soup for that signature cheesy richness.
Unsalted butter (2 tablespoons, optional): Smooths and rounds out the flavors beautifully.
Shredded mozzarella cheese (2 cups): Used for garnish; melts deliciously on top for an indulgent finish.
Chopped fresh basil (for garnish): Adds a fresh, aromatic burst of color and flavor.

Directions

Step 1: In a 5-quart or larger slow cooker, combine the minced garlic, chopped green bell pepper, finely chopped white onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir everything together until well mixed. Cover the slow cooker and cook on low for 7 and a half hours or on high for 3 and a half hours. This slow cooking lets the flavors meld beautifully and the chicken become tender.

Step 2: When the slow cooker timer goes off, set it to warm or keep it on low to keep it cozy. Meanwhile, bring a medium pot of salted water to a boil. Add the uncooked penne pasta and cook according to the package instructions until just al dente. Drain the pasta well and set aside. Cooking the pasta separately keeps it from getting mushy in the soup.

Step 3: Transfer the cooked chicken breast to a cutting board. Using two forks, shred the chicken coarsely—it should fall apart easily after that long slow cook. This texture makes every spoonful satisfying.

Step 4: Add the shredded chicken, cooked pasta, grated Parmesan cheese, and optional butter back into the slow cooker. Stir gently until everything is combined and the cheese has melted slightly, creating a rich, creamy broth with tender meat and pasta.

Step 5: To serve, ladle the soup into bowls and generously sprinkle shredded mozzarella cheese and chopped fresh basil on top. The mozzarella melts wonderfully into the hot soup, adding an irresistible, gooey finish with a fresh herbal kick from the basil.

Servings and Timing

This Chicken Parmesan Soup Recipe makes about 4 hearty servings, perfect for a family meal or to enjoy as leftovers the next day. The prep time is quite short—around 10 minutes—to chop and measure your ingredients. Most of the cooking happens in the slow cooker over 7 and a half hours on low, or 3 and a half hours on high. Including the time to cook the pasta and assemble the finishing touches, the total time is about 8 hours and 10 minutes. There’s no additional resting time needed, but I find letting it sit on warm for a few minutes after cooking helps the flavors deepen even more.

How to Serve This Chicken Parmesan Soup Recipe

A white shallow bowl filled with tomato-based soup layered with light brown penne pasta scattered evenly throughout the bowl, mixed with shredded cooked chicken pieces in light pink color spread all over. The soup has a rich red broth with a slight glossy texture. On top, there is a light sprinkling of grated white cheese melting slightly into the soup and fresh small basil leaves adding a green color accent. A dark spoon is resting inside the bowl with some pasta and chicken on it. The bowl is placed on a white marbled surface with a gray striped cloth next to it, and in the background, some bowls with different kinds of cheese and greens can be seen. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Chicken Parmesan Soup Recipe, I love pairing it with a few crunchy accompaniments to contrast the creamy, cheesy texture. Garlic bread or crusty Italian bread is my go-to, perfect for dipping and savoring every last drop of soup. A light side salad with a simple lemon vinaigrette also brightens the meal nicely and adds a refreshing crunch.

For garnishing, I always go big on fresh basil and mozzarella. The fresh herbs add a vibrant color and aromatic lift while the gooey mozzarella gives each bowl a luscious, melty topping that I just can’t resist. If I want to dress it up a bit, a drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes over the top takes it to the next level.

As for drinks, I find a chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the tomato and cheese flavors. If I’m keeping things non-alcoholic, sparkling water with a twist of lemon or a light iced tea keeps the meal feeling fresh. This soup is ideal served hot or warm, straight from the slow cooker, making it perfect for chilly nights, casual dinners, or even holiday gatherings where you want something comforting and impressive without fuss.

Variations

I love experimenting with different versions of this Chicken Parmesan Soup Recipe to fit whatever mood or dietary needs I have. For example, if you want to lighten it up, swapping out the mozzarella for part-skim cheese cuts down on richness but still delivers that cheesy satisfaction. For a gluten-free twist, I substitute the penne pasta with gluten-free pasta varieties or even spiralized zucchini noodles, which work surprisingly well for a low-carb option.

If you’re looking to keep things vegan or dairy-free, you can use plant-based cheese alternatives and swap the chicken for chickpeas or hearty mushrooms. The slow cooker method still perfectly infuses the soup with flavor, and the tomato base remains wonderfully robust. For a bolder flavor, I sometimes add extra garlic or fresh oregano instead of dried herbs, and a splash of balsamic vinegar at the end adds a lovely subtle tang.

And don’t be afraid to try different cooking methods! While I adore the slow cooker’s ease and flavor melding, simmering everything gently on the stove for about an hour can also create a delicious result if you’re short on time or don’t want to wait all day.

Storage and Reheating

Storing Leftovers

Leftovers of this Chicken Parmesan Soup Recipe store beautifully in an airtight container in the refrigerator. I recommend using glass or BPA-free plastic containers with secure lids to keep the soup fresh and prevent any spills. It will keep well for up to 3 to 4 days, making it a great make-ahead meal for busy days. The flavors often develop even more once rested overnight.

Freezing

This soup freezes well if you want to save some for later. I like to freeze it before adding the pasta, as cooked pasta can get mushy after thawing and reheating. Store the soup in freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can stay frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and cook fresh pasta to add after reheating.

Reheating

To reheat, gently warm the soup in a pot over medium heat on the stove, stirring occasionally to ensure even heating. If it’s too thick, adding a splash of chicken stock or water helps loosen it up. Avoid microwaving for extended periods as it can dry out the chicken and alter the cheese texture. Once heated through, stir in freshly cooked pasta if you’ve frozen the soup without it, then top with mozzarella and basil for that fresh, homemade feel.

FAQs

Can I make this Chicken Parmesan Soup Recipe without a slow cooker?

Absolutely! You can prepare this soup on the stovetop by simmering the ingredients gently in a large pot for about an hour or until the chicken is tender and the flavors meld. Just cook the pasta separately and add it at the end, just like in the slow cooker version.

What type of pasta works best in this soup?

Penne pasta is my favorite for this recipe because its shape holds the sauce and broth well, but you can use any short pasta like rigatoni, rotini, or even orzo. Just be sure to cook it separately and add it at the end to maintain good texture.

Can I use pre-cooked or rotisserie chicken?

You can! If you’re short on time, shredded rotisserie chicken is a great shortcut. Add it during the last 30 minutes of cooking to warm through and absorb some flavor. Just reduce the initial slow cook time accordingly.

Is this soup spicy?

This recipe has a mild, gentle heat thanks to a small amount of red pepper flakes. If you prefer no spice, you can omit the flakes, or if you like it bold, feel free to add more to taste!

How can I make this soup creamier?

Adding the optional butter and plenty of Parmesan cheese really enriches the broth and gives it a silky texture. For an extra creamy version, you can also stir in a splash of heavy cream at the end of cooking or blend a small portion of the soup before adding back the chicken and pasta.

Conclusion

Trying this Chicken Parmesan Soup Recipe truly feels like bringing a beloved Italian classic into my kitchen in the coziest possible form. It’s flavorful, easy to prepare, and perfect for so many occasions, from busy weeknights to special family dinners. I can’t wait for you to experience how this soup turns those familiar, comforting flavors into something warm, cheesy, and utterly satisfying. Give it a go, and I promise it’ll become a favorite in your rotation too!