Pantry Savvy

soup

Chicken Parm Soup

A quick chicken parm soup made with rotisserie chicken, tomatoes, Italian seasoning, and small pasta, finished with melty mozzarella on top.

Prep

20 min

Cook

10 min

Total

30 min

Add to meal plan

Ingredients

Serves10

Chicken Parm Soup

  • 3.3333 tbsp Olive Oil
  • 1.6667 medium Onion (diced)
  • 5 clove Garlic (minced)
  • 1.6667 leaf bay leaves
  • 1.6667 tbsp Italian Seasoning
  • 3.3333 can Diced Tomatoes
  • 6.6667 cup low-sodium chicken broth
  • 3.3333 cup Water
  • 3.3333 cup small pasta (such as ditalini or mini penne)
  • 5 cup Rotisserie chicken (chopped or shredded)
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (to taste)
  • 5 oz Mozzarella Cheese (shredded or thinly sliced)
  • 0 count Fresh Basil (chopped, for serving (optional))
  • 0 count Red pepper flakes (for serving (optional))
Servings: 10−+
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Cooking Instructions

  1. 1

    Build the flavor base

    Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, bay leaf, and Italian seasoning. Cook, stirring often, until the onion is softened and fragrant, 4 to 5 minutes.
    Tip: If the garlic starts to brown too quickly, lower the heat slightly so it stays sweet and mellow.
    Cleanup: Use a damp cloth to wipe up any oil splatters around the burner while the aromatics cook.
  2. 2

    Simmer the broth and cook the pasta

    Add the diced tomatoes with their juices, the chicken broth, and the water to the pot. Increase the heat to high and bring to a boil. Add the small pasta, return to a gentle boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes.
    Tip: Stir the pasta a few times as it cooks so it does not stick to the bottom of the pot.
    Cleanup: Rinse the tomato cans right after emptying them so they are easy to recycle later.
  3. 3

    Add the chicken and season

    Remove the pot from the heat. Stir in the chopped or shredded rotisserie chicken. Discard the bay leaf and taste the soup, seasoning with kosher salt and black pepper as needed.
    Tip: If the soup has thickened more than you like, splash in a little extra water or broth to loosen it before adjusting the seasoning.
    Cleanup: Place the chicken container and any packaging straight into the trash or recycling to keep the counter clear.
  4. 4

    Serve with mozzarella and toppings

    Ladle the hot soup into bowls and top each portion with mozzarella cheese. Let the bowls sit for about 1 minute so the cheese can melt. Garnish with chopped fresh basil and a pinch of red pepper flakes if you like before serving.
    Tip: For extra chicken parm flavor, add a spoonful of grated parmesan along with the mozzarella.
    Cleanup: Soak the soup pot in warm soapy water while you eat to make scrubbing easier later.

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Chicken Parm Soup

Prep: 20 min · Cook: 10 min · Total: 30 min · Servings: 10

Ingredients

Chicken Parm Soup

  • 3.3333 tbsp Olive Oil
  • 1.6667 medium Onion (diced)
  • 5 clove Garlic (minced)
  • 1.6667 leaf bay leaves
  • 1.6667 tbsp Italian Seasoning
  • 3.3333 can Diced Tomatoes
  • 6.6667 cup low-sodium chicken broth
  • 3.3333 cup Water
  • 3.3333 cup small pasta (such as ditalini or mini penne)
  • 5 cup Rotisserie chicken (chopped or shredded)
  • count Kosher salt (to taste)
  • count Black Pepper (to taste)
  • 5 oz Mozzarella Cheese (shredded or thinly sliced)
  • count Fresh Basil (chopped, for serving (optional))
  • count Red pepper flakes (for serving (optional))

Instructions

  1. Build the flavor base — Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, bay leaf, and Italian seasoning. Cook, stirring often, until the onion is softened and fragrant, 4 to 5 minutes.
  2. Simmer the broth and cook the pasta — Add the diced tomatoes with their juices, the chicken broth, and the water to the pot. Increase the heat to high and bring to a boil. Add the small pasta, return to a gentle boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes.
  3. Add the chicken and season — Remove the pot from the heat. Stir in the chopped or shredded rotisserie chicken. Discard the bay leaf and taste the soup, seasoning with kosher salt and black pepper as needed.
  4. Serve with mozzarella and toppings — Ladle the hot soup into bowls and top each portion with mozzarella cheese. Let the bowls sit for about 1 minute so the cheese can melt. Garnish with chopped fresh basil and a pinch of red pepper flakes if you like before serving.