Description
A comforting and hearty Chicken Parm Soup inspired by classic chicken parmesan flavors, featuring tender breaded chicken tenders, pasta, tomatoes, and melted cheese in a savory tomato broth.
Ingredients
Soup Base
- 1 tbsp. extra-virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 tsp. crushed red pepper flakes
- 1 (15-oz.) can diced or crushed tomatoes
- 6 cups Swanson Chicken Broth
Main Ingredients
- 8 oz. penne pasta
- 3/4 lb. cooked cubed breaded chicken tenders
Cheese and Garnish
- 1 1/2 cups shredded mozzarella
- 1 cup finely grated Parmesan cheese
- 1 tbsp. finely chopped fresh parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté aromatics: In a large pot over medium heat, heat the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and continue cooking, stirring, until fragrant, about 1 more minute.
- Build the soup base: Stir in the tomato paste and crushed red pepper flakes, allowing the paste to cook slightly to develop flavor. Add the canned diced or crushed tomatoes along with the chicken broth to the pot. Bring the mixture to a gentle simmer.
- Cook the pasta: Add the penne pasta to the simmering soup. Cook, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes, ensuring pasta cooks evenly and absorbs the soup flavors.
- Add chicken and cheese: Stir in the cooked cubed breaded chicken tenders, shredded mozzarella, grated Parmesan, and chopped fresh parsley. Generously season with kosher salt and freshly ground black pepper to taste. Allow the cheese to melt into the soup, creating a creamy, rich texture.
- Serve: Once the cheese has fully melted and the soup is heated through, ladle into bowls and serve immediately, garnished with additional parsley if desired.
Notes
- Use cooked breaded chicken tenders for convenience, but leftover chicken parm can also be cubed and added.
- For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
- Stir the soup occasionally while cooking the pasta to prevent sticking to the bottom of the pot.
- Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop or microwave.
- For a gluten-free version, substitute penne with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American