Creamy Chicken Parmesan Soup: Cozy Italian-Style One-Pot Comfort

Have you ever craved that warm, cheesy, tomato-rich flavor of chicken Parmesan—but wished it came in a bowl instead of on a plate? I totally get it. On a chilly evening last winter, I experimented by deconstructing the classic chicken parm into soup form—and boom: creamy chicken parmesan soup was born. It’s like dipping into nostalgia, but spoonful by spoonful.

From the first ladle, you’ll taste tender chicken, melty cheese, and that tomato-herb tang you know and love. Let’s walk through making this soothing, family-friendly dish you’ll want on repeat.

What Is Creamy Chicken Parmesan Soup?

This recipe is essentially a soupified version of your favorite Italian-American dish: chicken Parmesan. Instead of breading and baking chicken cutlets, you infuse those same flavors—tomato sauce, garlic, basil, mozzarella, and Parmesan—into a simmering broth enriched with cream. You get all the satisfying elements (cheese pull, savory chicken, herbs) in a warm, spoonable form.

Unlike a plain tomato soup, this is hearty and protein-packed. And unlike classic chicken parm on pasta, everything merges into one satisfying bowl. You’ll enjoy the depth of marinara, the comfort of cream, and the bite of a small pasta or even no pasta if you choose.

Creamy Chicken Parmesan Soup

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• Author: Maha Al-Sayed
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

A comforting and hearty creamy chicken parmesan soup that combines the flavors of classic chicken Parmesan—tomato, garlic, and melted cheese—into a rich, creamy one-pot meal perfect for cozy dinners.

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Ingredients

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• 1 lb boneless, skinless chicken breast or thighs (cubed or shredded)

• 4 cups low-sodium chicken broth

• 2 cups marinara sauce or crushed tomatoes

• ½ to 1 cup heavy cream (or half-and-half)

• 1 cup freshly grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 to 1½ cups small pasta (ditalini, mini penne, or rotini)

• 1 medium onion, diced

• 2–3 garlic cloves, minced

• 1 Tbsp tomato paste (optional)

• 1 tsp dried basil

• 1 tsp dried oregano

• Pinch of red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 Tbsp olive oil

• Fresh basil or parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.

2. Add minced garlic and cook for 30 seconds, stirring to avoid burning. Stir in tomato paste (if using) and cook for 1 minute.

3. Pour in chicken broth and marinara sauce. Add basil, oregano, red pepper flakes, salt, and pepper.

4. Add the chicken pieces and bring to a simmer. Cook for about 10–12 minutes until chicken is fully cooked.

5. Stir in the pasta and cook until al dente, about 7–10 minutes, stirring occasionally.

6. Lower the heat and pour in the heavy cream. Gradually stir in the Parmesan and mozzarella until melted and creamy.

7. Adjust consistency with more broth if needed.

8. Serve hot, garnished with chopped basil or parsley and extra Parmesan.

Notes

For a shortcut, use rotisserie or leftover chicken and add it toward the end of cooking.

If freezing, omit the pasta and add it fresh when reheating.

To make it lighter, use half-and-half instead of heavy cream.

Add vegetables like spinach, kale, or mushrooms for extra nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: One-pot, Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 6 g
• Sodium: 860 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 110 mg

Ingredients You’ll Need

Here’s a clear, no-fluff ingredient list for creamy chicken parmesan soup. You’ll see options in parentheses:

Soup Base & Protein

• 1 lb boneless, skinless chicken breast or thighs (cubed or shredded)
• 4 cups low-sodium chicken broth
• 2 cups marinara sauce (or crushed tomatoes, or a blend)

Dairy & Cheese

• ½ to 1 cup heavy cream (or half-and-half, see substitutions)
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella (or part for topping)

Pasta / Carbs

• 1 to 1½ cups small pasta (e.g. ditalini, mini penne, rotini) or skip for a lower-carb version

Aromatics & Flavoring

• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1 Tbsp tomato paste (optional, for depth)
• 1 tsp dried basil
• 1 tsp dried oregano
• Pinch of red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

Garnishes & Add-Ins (optional)

• Fresh basil or parsley, chopped
• Extra Parmesan shavings
• Croutons or toasted bread crumbs

Step-by-Step Method

Sauté & Build the Flavor Base

Warm a large Dutch oven or deep pot over medium heat. Add a splash of olive oil, then sauté the diced onion until soft and translucent (about 4–5 minutes). Add garlic and cook for another 30 seconds until fragrant. If you’re using tomato paste, stir it in now and cook briefly to intensify its flavor.

Add Liquids, Chicken & Seasonings

Pour in the chicken broth and marinara sauce (or crushed tomatoes). Stir in basil, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mix to a gentle boil. Add your cubed chicken, reduce heat to a simmer, and cook until chicken is cooked through (about 10–12 minutes depending on size).

Cook Pasta (If Using)

Once the chicken is nearly tender, stir in your small pasta. Cook according to package instructions until al dente (often 7–10 minutes), stirring occasionally so nothing sticks to the bottom. Keep an eye on the liquid – if it reduces too rapidly, add a splash of broth.

Stir in Cream & Cheeses

With the heat down to low, pour in the heavy cream, then gradually stir in the grated Parmesan and mozzarella until melted and fully combined. The soup should thicken slightly and turn silky. Taste and adjust salt and pepper as needed.

Finishing Touches

If the soup seems overly thick, thin it with extra broth or a bit of milk. Ladle into bowls and top with fresh basil, Parmesan shavings, or even a sprinkle of bread crumbs for contrast.

Dietary Variations

Gluten-Free

Swap in gluten-free pasta, or omit the pasta altogether. You can add extra vegetables (zucchini ribbons, cauliflower rice) for bulk.

Vegetarian / Meatless

Replace the chicken with hearty plant proteins—like cubed tofu, chickpeas, or sautéed mushrooms. Use vegetable broth and your favorite meatless marinara.

Low-Calorie / Lighter

Cut the heavy cream in half and replace with reduced-fat milk or half-and-half. Use less cheese or a lighter mozzarella. Increase veggies (spinach, zucchini) to stretch the volume.

Dairy-Free / Vegan

Use unsweetened coconut cream, cashew cream, or your favorite plant-based cream. Swap Parmesan and mozzarella with vegan versions. Choose plant broth and omit any animal proteins.

Halal / Kosher Adaptation

Ensure your chicken is Halal or Kosher certified. Everything else in this recipe is naturally compatible—no pork, no non-kosher ingredients.

Keto / Low-Carb

Skip the pasta completely, or use spiralized zucchini or shirataki noodles. Keep the cream and cheese to preserve richness; bulk with low-carb veggies.

Serving Suggestions & Pairings

This creamy chicken parmesan soup stands beautifully on its own, but you can elevate the meal with:

• Garlicky crusty bread or garlic breadsticks for dipping
• A simple green salad dressed in balsamic vinaigrette
• Roasted or steamed seasonal vegetables (like broccoli, green beans)
• A sprinkle of extra Parmesan or fresh basil as garnish

Serving tip: warm your bowls first, so the soup doesn’t cool too quickly. For presentation, swirl a little cream on top and finish with basil leaves.

Storage, Make-Ahead & Reheating Tips

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3–4 days. It’s okay to freeze the soup—but leave out the pasta (it turns mushy when thawed). Freeze the tomato-cream base and chicken separately. To reheat, warm gently on the stovetop over low heat, stirring frequently. Add fresh pasta (if used) and extra broth if it’s too thick.

If the soup separates or thickens too much after chilling, stir in a splash of broth or milk while reheating. That usually restores the creamy texture.

FAQ

Can I use rotisserie or leftover cooked chicken in this creamy chicken parmesan soup?

Yes — swapping in rotisserie or leftover chicken is a great shortcut. Just shred or cube it and add when you’d normally add raw chicken. It saves time and still gives you that savory, cheesy flavor.

What pasta shape works best in this soup?

Small shapes like ditalini, mini penne, or tiny shells are ideal because they don’t overwhelm the broth. If you use larger pasta, cook it separately and stir in at the end so it doesn’t overcook.

Can I make this in a slow cooker or Instant Pot?

Absolutely. In a slow cooker, combine everything except cream and pasta, cook on low for ~6 hours (or high for 3–4), then stir in cream and cooked pasta near the end. In an Instant Pot, use the soup setting and finish with cream & cheese after pressure release.

Is it ok to freeze creamy chicken parmesan soup?

Yes, but with caveats. Freeze the soup base (without pasta) in airtight containers for up to 2–3 months. When reheating, gently warm and add fresh pasta or thin with broth to restore the creamy texture.

Why did my soup turn out too thick or too thin?

If it’s too thick, stir in extra chicken broth or milk gradually until you reach your desired consistency. If too thin, simmer uncovered a few minutes to reduce the liquid, or whisk in a little more cheese or a spoonful of tomato paste to thicken naturally.