Skip to main content
Everyday Kitchen Ideas
Soup

Creamy Chicken Parmesan Soup

A rich and creamy chicken Parmesan soup made with tender shredded chicken, rotini pasta, tomatoes, Italian seasoning, and Parmesan cheese. Finished with crispy Parmesan breadcrumbs and fresh basil, it's a comforting meal for the whole family.

Preparation
15 minutes
Cooking
30 minutes
Total
45 minutes
Servings
6
Bowl of creamy chicken Parmesan soup with shredded chicken, rotini pasta, tomato cream broth, Parmesan cheese, crispy breadcrumbs, and fresh basil.

Ingredients

FOR THE SOUP

  • olive oil — 2 tbsp
  • small onion — 1 (diced)
  • garlic — 3 cloves (minced)
  • Italian seasoning — 2 tsp
  • salt — 1 tsp
  • black pepper — ½ tsp
  • crushed tomatoes — 1 can (28 oz)
  • tomato sauce — 1 can (15 oz)
  • chicken broth — 6 cups
  • rotini pasta — 8 oz
  • cooked, shredded chicken — 3 cups
  • heavy cream — 1 cup
  • Parmesan cheese — 1 cup
  • Fresh chopped basil (for garnish)

FOR THE BREADCRUMB TOPPING

  • butter — 2 tbsp
  • Italian breadcrumbs — 1 cup
  • grated Parmesan cheese — ¼ cup

Directions

  1. Step 1: Cook the Onion

    Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.

  2. Step 2: Add the Seasonings

    Add garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute.

  3. Step 3: Add the Tomatoes and Broth

    Stir in crushed tomatoes, tomato sauce, and chicken broth. Bring to a gentle simmer.

  4. Step 4: Cook the Pasta

    Add rotini pasta and cook until al dente, following the package instructions.

  5. Step 5: Make the Soup Creamy

    Add shredded chicken, heavy cream, and Parmesan cheese. Stir until the cheese melts and the soup becomes creamy.

  6. Step 6: Prepare the Breadcrumb Topping

    Melt butter in a small skillet over medium heat. Add breadcrumbs and Parmesan cheese. Toast for 2–3 minutes until golden and crispy.

  7. Step 7: Garnish and Serve

    Serve the soup warm, garnished with fresh basil and a generous sprinkle of crispy Parmesan breadcrumbs.

Tips for the Best Creamy Chicken Parmesan Soup

  • Dice the onion finely and cook until softened to build a flavorful base for the soup.
  • Cook the garlic briefly with the Italian seasoning to release its aroma without letting it burn.
  • Use cooked, shredded chicken to save time and make this an easy weeknight soup.
  • Cook the rotini until just al dente because the pasta will continue absorbing liquid as it sits.
  • Reduce the heat before adding the heavy cream and Parmesan cheese to help keep the soup smooth and creamy.
  • Add freshly grated Parmesan gradually, stirring until melted and incorporated for the best texture.
  • If the soup becomes too thick, stir in extra chicken broth until it reaches your preferred consistency.
  • Toast the breadcrumbs with butter and Parmesan until golden and crispy, stirring frequently to prevent burning.
  • Keep the crispy Parmesan breadcrumb topping separate until serving so it retains its crunch.
  • Garnish each bowl with fresh basil and extra Parmesan for a delicious Italian-inspired finish.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days. Refrigerate promptly after cooking.
  • Reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of broth if the pasta has absorbed too much liquid.
  • For freezing, consider freezing the soup before adding the cream and pasta for better texture after thawing. Store in a freezer-safe container and thaw in the refrigerator before reheating.