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Chicken Parmesan Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into ½-inch cubes
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 1 cup ditalini pasta
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese, plus 2 tbsp for topping
  • 1 cup shredded low-moisture mozzarella
  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil, plus more for drizzling
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • Pinch of red pepper flakes (optional)

Method
 

  1. Brown the chicken in oil, season, then set aside.
  2. Sauté onion until soft, then add garlic and red pepper.
  3. Add tomatoes, broth, Italian seasoning, bring to a boil then simmer 5 minutes.
  4. Stir in pasta and chicken, cook until pasta tender, about 8 to 10 minutes. Remove from heat, stir in cream and ½ cup Parmesan.
  5. Meanwhile, cook panko with 2 tbsp Parmesan and oil until golden. Serve soup topped with mozzarella and crispy crumbs.

Notes

If making ahead, cook pasta separately and add when reheating to keep it from soaking up too much broth. The crispy topping is best made fresh.