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+ servings

Easy Chicken Parmesan Soup Recipe

A fast and filling dish that comes together in a matter of minutes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: chicken soup
Servings: 6
Calories: 448kcal


  • Stock Pot


  • 1 pound chicken tenders frozen
  • 2 Tablespoons Olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 Tablespoons tomato paste
  • 1 teaspoon crushed red pepper flakes
  • 15 ounces diced tomatoes
  • 4 cups low sodium chicken broth
  • 8 ounces Penne Pasta uncooked
  • 1 ½ cups shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • salt and pepper to taste
  • 1 Tablespoon fresh parsley optional


  • Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
  • In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
  • Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
  • Add pasta and cook 6-8 minutes more, or until pasta is al dente.
  • Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
  • Ladle into bowls and top with parsley.


Calories: 448kcal | Carbohydrates: 38g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 673mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 12mg | Calcium: 395mg | Iron: 2mg