Chicken Parmesan Soup (Easy One-Pot Recipe)
Serves 4
15 mins prep
35 mins cook
50 mins total
This chicken parmesan soup has all the flavors you love in the classic Italian dish, transformed into a cozy, comforting soup.
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In a very large dutch oven or saucepan heat butter and olive oil over medium heat. Add onion and sauté until softened, about 5-7 minutes. Add garlic and sauté until fragrant, 1-2 minutes.
tbsp butter
tbsp olive oil
medium onion
clove garlic
Add in ground chicken and stir, breaking apart, until fully browned. Stir in salt, pepper, oregano, basil, crushed red pepper flakes, and garlic powder, cooking for an additional 1-2 minutes.
lb ground chicken
tsp kosher salt
tsp black pepper
tsp oregano
tsp basil
tsp crushed red pepper flakes
tsp garlic powder
Move the ingredients aside to create an opening to add the tomato paste in the center of the pan, cooking it down for 3-4 minutes, then stirring to incorporate.
tbsp tomato paste
Add in the marinara sauce and chicken broth, then bring to a gentle boil.
24-ounce jar marinara sauce
32-ounce box chicken broth
Add the pasta (SEE NOTE), and cook for the number of minutes on the package, stirring often. If it starts to get too thick before the pasta is done, add 1/2 cup water, and if needed another 1/2 cup water.
oz penne pasta
cup water
Shut off heat and stir in heavy cream, parsley, basil, mozzarella, and parmesan until the cheese is melted.
cup heavy cream
cup parsley
cup basil
cup parmesan
cup mozzarella
Serve with additional shredded mozzarella, basil, panko breadcrumbs, and flaky salt.
panko breadcrumbs
flaky salt
