Chicken Parm Soup

Chicken Parm Soup

(adapted from:

That pesky groundhog saw his shadow, which means 6 more weeks of winter. Warm up any night of the week with this delicious, hearty soup that’s sure to help you escape to Italy!


PREP: 0:30




• 1 tbsp. extra-virgin olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 tbsp. tomato paste

• 1 tsp. crushed red pepper flakes

• 1 15-oz can diced or crushed tomatoes

• 6 c. low-sodium chicken broth

• 8 oz. (half box) penne

• 12 oz. breaded chicken (cooked and cut into 1″ pieces) or cooked boneless skinless chicken breasts (cubed)

• 1 1/2 c. shredded mozzarella

• 1 c. freshly grated Parmesan, plus more for garnish

• 1 tbsp. freshly chopped parsley, plus more for garnish

• Coarse salt

• Freshly ground black pepper


1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.

2. Add canned tomatoes and chicken broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

3. Serve topped with more Parmesan and parsley.


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