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Chicken Parmesan Soup with Pasta and Mozzarella

Chicken Parmesan soup simmers tender chicken and rotini in a tomato broth, then gets topped with mozzarella and Parmesan. A quick broil melts the cheese until bubbling for a cozy, pasta-filled soup.
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Prep Time 15 minutes
Cook Time 38 minutes
resting 2 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 8 oz rotini
For the topping
  • 2 cups mozzarella shredded, low-moisture
  • 0.5 cup Parmesan finely grated

Equipment

  • 1 6-quart Dutch oven
  • 6 oven-safe bowls
  • 1 baking sheet

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken with the salt and pepper, then brown it for 3 to 4 minutes per side.
  3. Transfer the chicken to a plate.
  4. Add the onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Add the garlic and Italian seasoning and cook for 30 seconds.
  6. Stir in the crushed tomatoes and chicken broth, then return the chicken to the pot.
  7. Bring to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 12 to 18 minutes, until the thickest part of each breast reaches 165°F.
  8. Transfer the chicken to a cutting board.
  9. Stir the rotini into the soup and simmer for 8 to 10 minutes, until al dente.
  10. Shred the chicken with two forks and return it to the pot, stirring to combine.
Broil the cheese
  1. Preheat the broiler.
  2. Divide the soup among six oven-safe bowls, top evenly with the mozzarella and Parmesan, and arrange the bowls on a baking sheet.
  3. Broil for 1 to 2 minutes, watching closely, until the cheese is melted and bubbling.
  4. Let the bowls rest for 2 minutes before serving.

Notes

For the best texture, add the rotini shortly before serving so it does not overcook. Refrigerate leftovers for up to 3 days; freeze the soup without pasta for up to 3 months and add freshly cooked rotini when reheating. Gluten-free rotini is a suitable swap.