Description
This Creamy Chicken Parmesan Soup is a rich and comforting meal perfect for any day of the week. Combining tender chicken, zesty marinara, and creamy cheese with pasta, it delivers all the classic flavors of chicken parmesan in a hearty soup form. Easy to make either on the stovetop or in the crock pot, this recipe is ideal for a satisfying dinner that the whole family will love.
Ingredients
Main Ingredients
- 1 jar Bertolli® Pasta sauce (about 24 ounces)
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 chicken breasts, cubed (about 1.5 to 2 pounds)
- 32 ounces chicken stock (4 cups)
- 1 (14.5 oz) can diced tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 12 ounces pasta, cooked al dente (such as penne or rotini)
- 8 ounce package Parmesan cheese, grated for serving
Instructions
- Sauté Aromatics and Chicken: In a large soup pot over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the cubed chicken breasts and cook until fully cooked through and lightly browned, about 5-7 minutes.
- Add Liquids and Simmer: Stir in the diced tomatoes with their juice, Bertolli pasta sauce, red pepper flakes, and chicken stock. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to meld the flavors together.
- Incorporate Cream and Pasta: Reduce heat to low and stir in the heavy cream. Add the cooked pasta and gently stir just to combine and warm through. Avoid boiling after adding cream to prevent curdling.
- Finish and Serve: Ladle the soup into bowls and top each serving generously with grated Parmesan cheese. Serve hot and enjoy the creamy, comforting flavors.
- Alternative Crock Pot Method: Place all ingredients except heavy cream and cooked pasta into the crock pot. Cook on low for 6 hours. About 30 minutes before serving, add uncooked pasta, increase heat to high, and cook until pasta is al dente. Stir in the heavy cream before serving topped with Parmesan cheese.
Notes
- Use any short pasta shape like penne, rotini, or shells for best results.
- Cooked pasta is added at the end to avoid overcooking and becoming mushy when using the stovetop method.
- If using the crock pot, add uncooked pasta later to ensure it cooks properly and retains texture.
- Adjust red pepper flakes to taste for desired spiciness.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid separating the cream.
