Description
Indulgent Creamy Chicken Parmesan Pasta Soup brings Italian comfort to your table with a delightful twist on classic flavors. Cheesy, hearty, and rich, this soup delivers a satisfying meal that warms souls and delights senses.
Ingredients
Scale
Protein:
- 1 lb (454 g) boneless, skinless chicken fillets or thighs
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Liquids and Seasonings:
- 2 tablespoons (30 ml) olive oil
- 4 cups (946 ml) chicken broth
- 1 cup (240 ml) marinara sauce
- 1 cup (240 ml) heavy cream
- 1 teaspoon (5 ml) Italian seasoning
- 0.5 teaspoon (2.5 ml) crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese:
- 1.5 cups (360 ml) uncooked small pasta (such as ditalini, orzo, or elbow macaroni)
- 0.5 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
Garnish:
- 0.5 cup (60 g) panko breadcrumbs, toasted
- Fresh basil or parsley, chopped
Instructions
- Initiate the pasta preparation by boiling salted water in a medium pot. Cook pasta until it reaches a tender yet firm texture, then drain and reserve for later incorporation.
- Warm olive oil in a large pot over medium heat. Sauté diced onions, carrots, and celery until they become soft and translucent, releasing their aromatic flavors.
- Introduce minced garlic to the vegetable mixture, allowing it to bloom and release its pungent essence for approximately one minute.
- Carefully place whole chicken fillets into the pot, followed by chicken broth and marinara sauce. Season with Italian herbs, red pepper flakes, salt, and black pepper.
- Bring the liquid to a vigorous boil, then reduce heat to a gentle simmer. Allow the chicken to cook thoroughly, transforming into tender, easily shredded meat.
- Extract the cooked chicken from the broth. Using two forks, pull the meat apart into succulent, bite-sized shreds. Return the shredded chicken to the simmering liquid.
- Enrich the soup with heavy cream and freshly grated Parmesan cheese. Stir continuously, allowing the ingredients to meld and create a luxurious, creamy consistency.
- Gently fold the reserved pasta into the soup, ensuring each strand is coated with the flavorful broth. Taste and adjust seasonings as needed.
- Serve the soup in warm bowls, generously topping with melted mozzarella cheese and crispy toasted panko breadcrumbs for textural contrast.
- Finish with a sprinkle of fresh basil or parsley, presenting a vibrant and comforting dish ready to be enjoyed immediately.
Notes
- Master this comforting soup in under 45 minutes with minimal kitchen skills required.
- Choose boneless chicken thighs or breasts for tender, easily shreddable meat that absorbs rich flavors perfectly.
- Customize heat levels by adjusting red pepper flakes or adding a dash of your favorite hot sauce.
- Store leftovers in airtight containers for up to 3 days, noting pasta might absorb more liquid when refrigerated.
- Elevate the dish with homemade marinara or high-quality store-bought sauce for deeper, more complex taste profiles.
- Swap heavy cream with half-and-half or whole milk for a lighter version without compromising creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg