Name: Chicken Parmesan Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (about 8 ounces total); ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; ½ teaspoon dried basil; 1 tablespoon olive oil; 6 cups Swanson Chicken Broth; 1 sweet onion, diced; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon dried basil; 2 tablespoons tomato paste; 1 (14 ounce) can diced fire roasted tomatoes; 8 ounces pasta (like rotini or farfalle); ½ cup finely grated parmesan cheese (plus more for topping); 1 to 2 cups bread cubes (1 to 2 inches in size); 2 to 3 ounces sliced mozzarella cheese; Olive oil for drizzling; ½ cup fresh basil leaves

Description

This comforting Chicken Parmesan Soup combines tender baked chicken, savory tomato broth, and tender pasta, topped with cheesy mozzarella croutons and fresh basil for a delicious twist on the classic Italian dish. Perfect for a hearty meal that’s warm and satisfying.

Ingredients

Chicken

2 boneless, skinless chicken breasts (about 8 ounces total)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon dried basil
1 tablespoon olive oil

Soup Base

6 cups Swanson Chicken Broth
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
2 tablespoons tomato paste
1 (14 ounce) can diced fire roasted tomatoes

Pasta and Cheese

8 ounces pasta (like rotini or farfalle)
½ cup finely grated parmesan cheese (plus more for topping)

Mozzarella Croutons

1 to 2 cups bread cubes (1 to 2 inches in size)
2 to 3 ounces sliced mozzarella cheese
Olive oil for drizzling

Garnish

½ cup fresh basil leaves

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Instructions

Bake the Chicken: Preheat the oven to 400°F. Place the chicken breasts on a baking sheet and season with salt, pepper, garlic powder, and dried basil. Drizzle or spray with olive oil. Bake for 20 minutes until cooked through, reaching an internal temperature of about 160°F. Let cool, then cut into cubes.
Prepare Mozzarella Croutons: On another baking sheet, place bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove from oven, top each cube with a slice of mozzarella, and return to the oven for 2 to 3 minutes until the cheese melts. Set aside.
Sauté Aromatics: Heat olive oil in a large stock pot over medium heat. Add diced onion, minced garlic, salt, pepper, and dried basil. Cook, stirring often, for 5 to 6 minutes until onions soften. Stir in tomato paste and cook for an additional 5 minutes.
Simmer the Soup: Add cubed chicken, diced fire roasted tomatoes, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Add pasta and cook for 8 to 10 minutes (adjust based on pasta type), stirring occasionally until pasta is tender. Stir in grated parmesan cheese and adjust seasoning with salt and pepper as needed.
Serve: Ladle soup into bowls. Top each serving with one or two mozzarella croutons, sprinkle extra parmesan, and garnish with fresh basil leaves. Serve immediately for optimal flavor.

Notes

The chicken can be baked a day ahead to save time.
Mozzarella croutons can be toasted in advance and reheated topped with cheese just before serving.
Use any pasta shape you prefer; adjust cooking time accordingly.
For a gluten-free version, substitute the pasta and bread with gluten-free options.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Baking and Stovetop
Cuisine: Italian-American