Soups, Stews & Chili

Chicken Parmesan Soup with Pasta and Mozzarella

By Clara ·
November 1, 2026

The chicken gets its color in the Dutch oven first, and the onion softens in the same pot while those browned bits are still on the bottom. Once the crushed tomatoes and broth go in, the base turns into a loose, tomato-rich soup that smells of garlic and Italian seasoning. Chicken Parmesan Soup with Pasta and Mozzarella brings the familiar tomato-and-cheese combination into a bowl, with tender shredded chicken and rotini in every spoonful.

I cook the pasta right in the broth, so it picks up the tomato flavor instead of tasting like a separate addition. Then the soup goes into oven-safe bowls for a quick broil with mozzarella and Parmesan on top. The cheese turns bubbly while the soup underneath stays brothy, and a spoonful comes up with chicken, pasta, and a bit of that melted cheese cap.

Chicken Parmesan Soup with Pasta and Mozzarella tomato cheese rotini

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Kitchen Note

Let each bowl rest for the full 2 minutes after broiling. The cheese stays bubbling, and the first spoonful is easier to lift without pulling the whole melted layer off the top.

Save this Chicken Parmesan Soup with Pasta and Mozzarella for a tomato-rich bowl topped with bubbling cheese and tender rotini.

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Why the Mozzarella Goes on Top Instead of Into the Soup

There’s a reason I portion the soup into bowls before adding the cheese. The mozzarella gets a short, direct blast of heat under the broiler, which melts the shreds into a bubbly layer without asking the whole pot of soup to cook longer. Stir the cheese into the Dutch oven instead, and it disperses through the broth; you lose that distinct, stretchy top that makes each bowl feel like chicken Parmesan.

The separate finish also lets you control the cheese on every serving. Divide it evenly among the six bowls, then keep an eye on the broiler because the surface can go from melted to over-browned quickly. The Parmesan adds another layer on top, but the broiler is doing a brief finishing job here, not baking the soup. That quick finish gives you hot tomato broth under a just-melted cheese cap.

What Each Ingredient Brings to This Tomato-and-Cheese Soup

Olive oil — It gives the chicken a coating for browning and carries the flavor from the onion and garlic. A standard olive oil works well; there’s no need to use a premium finishing oil.
Boneless, skinless chicken breasts — They brown quickly and shred into tender pieces that sit neatly in the soup. The thickest part takes longest to cook, so keep that in mind when checking each breast.
Yellow onion, garlic, and Italian seasoning — Diced onion softens into the base, while minced garlic and the dried seasoning perfume the broth. Use the cut sizes listed in the recipe; large pieces of garlic or onion won’t soften and distribute as evenly.
Crushed tomatoes — These give the soup its smooth tomato body. A familiar canned brand is fine; crushed tomatoes are more cohesive here than a chunky tomato cut.
Low-sodium chicken broth — It keeps the soup savory while leaving room for the kosher salt and cheese. Choose a broth you like the taste of, since it makes up much of the liquid.
Rotini — The twists hold onto broth and small pieces of chicken. Keep an eye on its texture as it simmers; pasta that goes past al dente will keep softening in the hot soup.
Low-moisture mozzarella and finely grated Parmesan — Low-moisture mozzarella melts into a bubbling top without adding the extra water that fresh mozzarella can release. Finely grated Parmesan distributes over the bowls more evenly than large shreds.

Brown the Chicken, Then Let the Rotini Finish in the Broth

Get Color on the Chicken

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Season the chicken breasts with kosher salt and black pepper, then brown them for 3 to 4 minutes per side. You’re looking for browned patches on the outside, not fully cooked chicken at this stage. Move the chicken to a plate before adding the onion.

Soften the Onion and Build the Tomato Broth

Add the diced onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and Italian seasoning and cook for 30 seconds; keep stirring so the garlic doesn’t scorch. Add the crushed tomatoes and chicken broth, then return the chicken to the pot. Bring everything to a boil, reduce the heat to a gentle simmer, and cook uncovered for 12 to 18 minutes, until the thickest part of each breast reaches 165°F.

Cook the Rotini While You Shred the Chicken

Transfer the cooked chicken to a cutting board and stir the rotini into the simmering soup. Cook for 8 to 10 minutes, until the pasta is al dente; start checking toward the earlier end of that window so it doesn’t turn soft. Shred the chicken with two forks while the pasta cooks. Return the shredded chicken to the pot and stir to combine.

Broil Until the Cheese Bubbles

Preheat the broiler, then divide the soup among six oven-safe bowls and top evenly with the mozzarella and Parmesan. Arrange the bowls on a baking sheet before placing them under the broiler. Broil for 1 to 2 minutes, watching closely, until the cheese is melted and bubbling. Let the bowls rest for 2 minutes before serving.

Two Swaps for a Different Take on the Bowl

Use Penne Instead of Rotini

Replace the rotini with the same amount of penne and simmer until it’s al dente. Penne gives the soup a firmer, tube-shaped bite, though its cooking time can differ from rotini, so use the texture as your cue.

Make the Cheese Topping Dairy-Free

Use dairy-free mozzarella shreds in place of the mozzarella and leave out the Parmesan. Broil until the shreds melt and bubble, keeping a close watch because dairy-free brands can melt differently. The soup keeps its tomato, chicken, and pasta base, but the topping won’t have Parmesan’s salty, savory finish.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The rotini will continue to absorb broth and soften as it sits.
Freezer: Freeze cooled leftovers in airtight freezer-safe containers for up to 2 months. The soup freezes, but the pasta will be softer after thawing.
Reheating: Warm gently in a saucepan over medium-low heat, stirring until steaming throughout. Avoid a hard boil, which can make the rotini mushy and the shredded chicken stringy.

Questions That Come Up While the Soup Is Cooking

Can I use diced tomatoes instead of crushed tomatoes?+

You can, but the soup will have more distinct tomato pieces and a less even texture. Crushed tomatoes give the broth a smoother tomato base, so use them if you want the bowl shown here.

Can I use pre-grated Parmesan?+

Yes. Finely grated Parmesan melts into a more even layer, while coarser pre-grated pieces may take longer to soften under the broiler. The soup will still have its Parmesan flavor, but the cheese finish may be less uniform.

Can I broil the soup in ceramic bowls?+

Only use bowls marked safe for broiling; oven-safe doesn’t always mean broiler-safe. Set the bowls on a baking sheet so they’re easier to move in and out of the oven.

How do I tell whether the soup is simmering gently?+

Look for small, steady bubbles at the surface rather than a rapid rolling boil. If the broth is surging, lower the heat until the bubbling settles; a calmer simmer keeps the chicken from cooking in an overly vigorous boil.