Hamdi Saidani This Pioneer Woman Chicken Parmesan Soup is a cheesy and hearty recipe, which is made with rotisserie chicken and ditalini pasta. It’s the perfect 30-minute meal, ready in about 25 minutes.
Pioneer Woman Chicken Parmesan Soup Ingredients
- 2 Tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp. Italian seasoning, plus more for topping
- 2 (14-oz.) can diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups ditalini, mini penne, or other small pasta
- 3 cups chopped or shredded rotisserie chicken
- Kosher salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- 3 oz. mozzarella cheese, shredded or thinly sliced
- Chopped fresh basil and red pepper flakes, for serving (optional)
How To Make Pioneer Woman Chicken Parmesan Soup
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning. Cook, stirring occasionally, until the onion has softened, which should take about 4 to 5 minutes.
- Build the soup base: Add the diced tomatoes and chicken broth to the pot. Increase the heat to high and bring the mixture to a boil.
- Cook the pasta: Add the pasta to the boiling broth, stir, and cook until the pasta is al dente and the soup has thickened slightly, about 8 to 10 minutes.
- Finish and season: Remove the pot from the heat. Stir in the shredded chicken and the grated Parmesan cheese until it’s melted and combined. Discard the bay leaf. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with shredded mozzarella. Let it sit for a minute to allow the cheese to melt. Garnish with fresh basil, a sprinkle of extra Parmesan, and red pepper flakes, if desired.
Recipe Tips
- How to make it extra cheesy? For a truly authentic Chicken Parmesan feel with a golden, bubbly cheese topping, ladle the soup into oven-safe bowls, top with mozzarella, and place under the broiler for 1-2 minutes until the cheese is melted and browned.
- Can I use other pasta shapes? Yes, any small pasta works well. Mini shells, small elbows, or orzo are all great substitutes for ditalini.
- Can I add vegetables to this soup? Absolutely. A few handfuls of fresh spinach or chopped kale can be stirred in at the end with the chicken until wilted. You could also sauté diced zucchini or carrots with the onion.
- How to prevent the pasta from getting mushy? If you plan on having leftovers, it’s best to cook the pasta separately and add it to individual bowls before ladling the soup over it. This prevents the pasta from absorbing too much liquid and becoming soft in the stored soup.
What To Serve With Chicken Parmesan Soup
This hearty soup is a meal in a bowl, but it’s even better with a side for dipping.
- Cheesy garlic bread or crusty Italian bread
- A simple Caesar salad
- Breadsticks
How To Store Chicken Parmesan Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb the broth.
- Freeze: This soup freezes well. Let it cool completely and store in a freezer-safe container for up to 3 months. For best results, freeze the soup without the pasta, and cook fresh pasta when you reheat it.
Chicken Parmesan Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 480 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this soup spicy?
The soup itself is not spicy, but it is traditionally served with a sprinkle of red pepper flakes for those who enjoy some heat. You can add as much or as little as you like.
Can I make this soup creamy?
Yes. For a richer, creamier version, you can stir in 1/2 cup of heavy cream at the end with the chicken and Parmesan.
What’s the best way to reheat this soup?
Reheat the soup gently on the stovetop over medium-low heat. Because the pasta will have absorbed some of the broth, you may need to add a splash of extra chicken broth or water to reach your desired consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tex Mex Chicken Spaghetti
- Pioneer Woman Creamy Chicken Noodle Soup
- Pioneer Woman Shredded Chicken Sandwiches
Pioneer Woman Chicken Parmesan Soup Recipe
Description
All the beloved flavors of classic chicken parmesan—tomato, basil, and cheesy goodness—transformed into a quick and easy one-pot soup.
Ingredients
Instructions
- Sauté onion, garlic, bay leaf, and Italian seasoning in olive oil until onion is soft.
- Add diced tomatoes and chicken broth; bring to a boil.
- Stir in the pasta and cook for 8-10 minutes until al dente.
- Remove from heat. Discard the bay leaf.
- Stir in the shredded chicken and Parmesan cheese. Season with salt and pepper.
- Ladle into bowls and top with mozzarella cheese.
- Garnish with fresh basil and red pepper flakes before serving.
Notes
- u003cliu003eUsing rotisserie chicken is the key to making this a super fast weeknight meal.u003c/liu003eu003cliu003eDon’t overcook the pasta, as it will continue to soften in the hot soup after you remove it from the heat.u003c/liu003eu003cliu003eFor the best flavor, use freshly grated Parmesan cheese rather than the pre-shredded kind.u003c/liu003eu003cliu003eThe soup is a complete meal, but serving it with garlic bread is highly recommended for dipping.u003c/liu003e
Pioneer Woman Chicken Parmesan Soup Recipe
