Creamy Chicken Parmesan Pasta Soup

Description

The Creamy Chicken Parmesan Pasta Soup blends the rich flavors of traditional chicken parmesan with the coziness of a hearty soup. Featuring creamy broth, tender pasta, and a savory cheese topping, this recipe promises to satisfy your cravings for something warm and comforting. Perfect for chilly evenings, this soup incorporates a delightful mix of chicken, vegetables, and seasonings, all topped off with cheese and crunchy breadcrumbs.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 lb boneless, skinless chicken fillets or thighs
• 4 cups chicken broth
• 1 cup marinara sauce
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1½ cups uncooked small pasta (such as ditalini, orzo, or elbow macaroni)
• 1 cup shredded mozzarella cheese
• ½ cup panko breadcrumbs, toasted
• Fresh basil or parsley, chopped

Step-by-step Directions

1. Cook the Pasta

Bring a medium pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Prepare the Soup Base

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.

3. Cook the Chicken

Add the chicken fillets or thighs to the pot. Pour in the chicken broth and marinara sauce. Incorporate Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is thoroughly cooked.

4. Shred the Chicken

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

5. Make It Creamy

Stir in the heavy cream and Parmesan cheese. Cook for 3-4 minutes, allowing the cheese to melt and the soup to thicken slightly.

6. Combine with Pasta

Add the cooked pasta to the soup and stir to combine. Adjust the seasoning with additional salt and pepper, if needed.

7. Serve and Garnish

Ladle the soup into bowls and top with shredded mozzarella cheese. Sprinkle with toasted panko breadcrumbs for a crunchy texture. Garnish with fresh basil or parsley and serve hot.

Servings & Preparation Time

This recipe serves approximately 4-6 people. The total preparation and cooking time is about 45 minutes.

Tips for Storage & Reheating

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over medium heat until thoroughly warm. Add a bit more broth or cream if the soup has thickened too much upon refrigeration.
• Freezing is possible but may affect the texture of the pasta and cream. It’s recommended to consume fresh for best taste and texture.

Conclusion

Creamy Chicken Parmesan Pasta Soup is a delectable fusion of flavors that brings comfort to any mealtime. Whether served as a weeknight dinner or a special weekend treat, each spoonful offers a mouthful of creamy, cheesy goodness complemented by the gentle crunch of toasted breadcrumbs. It’s a guaranteed hit for anyone looking to satisfy their comfort food cravings.

Creamy Chicken Parmesan Pasta Soup

---

• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4-6 servings 1x

Print Recipe

Pin Recipe

Description

The Creamy Chicken Parmesan Pasta Soup blends the rich flavors of traditional chicken parmesan with the coziness of a hearty soup. Featuring creamy broth, tender pasta, and a savory cheese topping, this recipe promises to satisfy your cravings for something warm and comforting. Perfect for chilly evenings, this soup incorporates a delightful mix of chicken, vegetables, and seasonings, all topped off with cheese and crunchy breadcrumbs.

---

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 lb boneless, skinless chicken fillets or thighs
• 4 cups chicken broth
• 1 cup marinara sauce
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1½ cups uncooked small pasta (such as ditalini, orzo, or elbow macaroni)
• 1 cup shredded mozzarella cheese
• ½ cup panko breadcrumbs, toasted
• Fresh basil or parsley, chopped

---

Instructions

1. Cook the Pasta: Bring a medium pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
3. Cook the Chicken: Add the chicken fillets or thighs to the pot. Pour in the chicken broth and marinara sauce. Incorporate Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is thoroughly cooked.
4. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. Make It Creamy: Stir in the heavy cream and Parmesan cheese. Cook for 3-4 minutes, allowing the cheese to melt and the soup to thicken slightly.
6. Combine with Pasta: Add the cooked pasta to the soup and stir to combine. Adjust the seasoning with additional salt and pepper, if needed.
7. Serve and Garnish: Ladle the soup into bowls and top with shredded mozzarella cheese. Sprinkle with toasted panko breadcrumbs for a crunchy texture. Garnish with fresh basil or parsley and serve hot.