
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Cal/Serv:
852
Let's be honest—who doesn't love chicken Parm? We've done our fair share of creative takes on the dinner, from chicken Parm pasta to chicken nugget Parm casserole, but when we're looking for an extra-cozy version, we turn to this soup recipe. Filled with everything you love about the Italian dish—chicken breasts, sharp Parm, and bright tomatoes—this soup version is perfect for the nights when you're craving the classic, but need something that'll warm up the soul. Plus it's ready in under 30 minutes, making it a much quicker (and easier) version when you need the same flavors, fast.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
large onion, chopped
- 3
cloves garlic, minced
- 3 Tbsp.
tomato paste
- 1 tsp.
crushed red pepper flakes
- 1
(15-oz.) can diced or crushed tomatoes
- 6 cups
- 8 oz.
penne
- 3/4 lb.
cooked chicken breast (about 2 breasts)
- 1 1/2 cups
shredded mozzarella
- 1 cup
freshly grated Parmesan
- 1 Tbsp.
freshly chopped parsley
Kosher salt
Freshly ground black pepper
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
- Step 2Add penne and cook until al dente, 8 to 10 minutes.
- Step 3Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
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