Description

Welcome, soup lovers! If you’re craving a hearty and quick meal that combines the beloved flavors of Italian cuisine, this 20-Minute Chicken Parmesan Soup is the perfect option for you. Loaded with tender rotini pasta, savory tomato flavors, and topped with gooey melted cheese, this soup will remind you of a cozy Chicken Parmesan in every bite!

Ingredients

Scale

2 cups (190g) uncooked rotini pasta
¾ cup (108g) sweet or yellow onion, diced finely
2 teaspoons minced garlic (about 3–4 cloves)
2 tablespoons olive oil
3 tablespoons tomato paste
2 cans (14.5 ounces each) Italian-style diced tomatoes
3 cups chicken stock (Swanson Chicken Stock recommended)
1 teaspoon dried parsley
1 and ½ teaspoons Italian seasoning
1 teaspoon dried oregano
½ teaspoon ground paprika
Salt and pepper, to taste
2 cups (230g) shredded rotisserie chicken
Toppings: red pepper flakes, freshly grated Parmesan cheese, mozzarella cheese, 2-3 tablespoons chopped fresh basil, garlic bread

Substitutions:

Gluten-free option: Swap regular rotini for gluten-free pasta.
Lower sodium: Use low-sodium chicken stock and reduce added salt.
Vegan option: Replace chicken with chickpeas or tofu, and use vegetable stock.

Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil and generously salt it (1 teaspoon salt for every 4 cups of water).
Cook the rotini pasta according to package instructions until al dente.
Drain and rinse the pasta under cold water to stop the cooking process, then set it aside.

Step 2: Sauté the Aromatics

While the pasta is cooking, finely dice the onion and mince the garlic.
Heat a large pot over medium-high heat. Add in the olive oil and diced onion. Sauté for 2-3 minutes until the onion turns translucent.
Add in the garlic and stir for about 30 seconds until fragrant.
Add the tomato paste and continue to sauté for 1-2 minutes to deepen the flavors.

Step 3: Build the Soup Base

Pour in the undrained diced tomatoes and chicken stock.
Add in the dried parsley, Italian seasoning, dried oregano, paprika, salt, and pepper.
Stir everything together and increase the heat to bring the soup to a gentle simmer.

Step 4: Incorporate the Chicken

Stir in the shredded rotisserie chicken.
Allow the chicken to heat through for 1-2 minutes. Taste the soup and adjust seasonings as needed.

Step 5: Combine and Serve

Ladle the soup into bowls and add a generous spoonful of the cooked pasta.
Top with freshly grated Parmesan or mozzarella cheese, chopped fresh basil, and red pepper flakes if desired.
Serve hot with garlic bread on the side.

Notes

Tip 1: For an even quicker prep, use pre-diced onions and minced garlic.
Tip 2: Use high-quality canned tomatoes to enhance the flavor.
Tip 3: To add extra creaminess, stir in a splash of heavy cream or half-and-half at the end.