This delicious Pioneer Woman Chicken Parmesan Soup is a quick and easy meal that’s perfect for busy weeknights. Packed with creamy flavors and hearty ingredients, you can easily adapt it with whatever pasta or veggies you have on hand. Enjoy a warm bowl topped with melty mozzarella and fresh basil for a comforting touch!
Ingredients Needed:
- 2 Tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp. Italian seasoning, plus more for topping
- 2 (14-oz.) cans diced tomatoes
- 4 c. low-sodium chicken broth
- 2 c. ditalini, mini penne, or other small pasta
- 3 c. chopped or shredded rotisserie chicken
- Kosher salt and black pepper, to taste
- 3 oz. mozzarella cheese, shredded or thinly sliced
- Chopped fresh basil and red pepper flakes, for serving (optional)
How To Cook Chicken Parmesan Soup:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, bay leaf, and Italian seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened.
- Add the Liquids: Pour in the diced tomatoes, chicken broth, and 2 cups of water. Increase the heat to high and bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the pasta. Cook for 8 to 10 minutes until the soup is slightly thickened and the pasta is al dente. Remove from heat and stir in the chopped rotisserie chicken. Discard the bay leaf. Season the soup with kosher salt and black pepper to taste.
- Serve: Divide the soup among bowls and top each serving with mozzarella cheese. Let the cheese melt for about 1 minute before serving. Optionally, sprinkle with chopped fresh basil, additional Italian seasoning, and red pepper flakes.
Recipe Tips
- Use Fresh Ingredients: Fresh onions and garlic will give your soup a stronger flavor. If possible, choose fresh herbs instead of dried ones for a vibrant taste.
- Don’t Overcook the Pasta: To prevent mushy pasta, cook it until just al dente. It will continue to cook slightly when added to the soup.
- Season Gradually: Start with a little salt and pepper, and taste as you go. This helps you control the flavors and avoid over-seasoning.
- Customize Your Chicken: If you don’t have rotisserie chicken, you can cook and shred your own chicken breast or thighs. This allows you to control the seasoning and freshness.
- Top with Extras: Enhance the soup by adding a drizzle of olive oil or a sprinkle of grated Parmesan cheese before serving. This adds richness and flavor to each bowl.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Chicken Parmesan Soup cool until it is at room temperature. Then, put it in an airtight container and store it in the fridge. It will be good for about 3 days.
- Freeze: You can freeze leftover Chicken Parmesan Soup too. Let it cool, then put it in a freezer-safe container. Leave some space at the top for the soup to expand. It will stay fresh for up to 3 months. To thaw, move the soup to the fridge the night before you want to heat it up.
- Reheating: To reheat leftover Chicken Parmesan Soup, pour it into a pot and warm it over medium heat, stirring occasionally until heated through. You can also microwave it in a bowl, covered with a microwave-safe lid, for about 2-3 minutes, stirring halfway to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (based on total servings: 4)
- Calories: 792
- Total Fat: 41g
- Saturated Fat: 10g
- Cholesterol: 81mg
- Sodium: 2329mg
- Potassium: 637mg
- Total Carbohydrate: 67g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 38g
Try More Pioneer Woman Recipe:
- Pioneer Woman Chicken And Dumpling Soup
- Pioneer Woman Spicy Chicken And Black Bean Soup
- Pioneer Woman Chicken Pot Pie Soup
- Pioneer Woman Italian Chicken Soup
- Pioneer Woman Beef Stroganoff Soup
Pioneer Woman Chicken Parmesan Soup
Description
This delicious Pioneer Woman Chicken Parmesan Soup is a quick and easy meal that’s perfect for busy weeknights. Packed with creamy flavors and hearty ingredients, you can easily adapt it with whatever pasta or veggies you have on hand. Enjoy a warm bowl topped with melty mozzarella and fresh basil for a comforting touch!
Ingredients
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, bay leaf, and Italian seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened.
- Add the Liquids: Pour in the diced tomatoes, chicken broth, and 2 cups of water. Increase the heat to high and bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the pasta. Cook for 8 to 10 minutes until the soup is slightly thickened and the pasta is al dente. Remove from heat and stir in the chopped rotisserie chicken. Discard the bay leaf. Season the soup with kosher salt and black pepper to taste.
- Serve: Divide the soup among bowls and top each serving with mozzarella cheese. Let the cheese melt for about 1 minute before serving. Optionally, sprinkle with chopped fresh basil, additional Italian seasoning, and red pepper flakes.
Notes
- Use Fresh Ingredients: Fresh onions and garlic will give your soup a stronger flavor. If possible, choose fresh herbs instead of dried ones for a vibrant taste.
- Don’t Overcook the Pasta: To prevent mushy pasta, cook it until just al dente. It will continue to cook slightly when added to the soup.
- Season Gradually: Start with a little salt and pepper, and taste as you go. This helps you control the flavors and avoid over-seasoning.
- Customize Your Chicken: If you don’t have rotisserie chicken, you can cook and shred your own chicken breast or thighs. This allows you to control the seasoning and freshness.
- Top with Extras: Enhance the soup by adding a drizzle of olive oil or a sprinkle of grated Parmesan cheese before serving. This adds richness and flavor to each bowl.
Pioneer Woman Chicken Parmesan Soup