Fast and Easy Chicken Parmesan Soup

Fast and Easy Chicken Parmesan Soup

Hearty Italian flavors highlight this comforting chicken parmesan soup, with lots of grated Parmigiano Reggiano, melty fresh mozzarella cheese, and a good helping of pasta. Super easy, too – 30 minutes from stove to table.

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This is the time of year when I start getting impatient for the cold weather to go away. We have brief stretches of warmth heading into March — 50°s, maybe 60°s if we’re lucky — just enough for the loony tunes, warm-blooded peeps around here to pull out their shorts and flip flops like we’re vacationing in the Bahamas. There was snow on ground last week heading into a warm snap, and I spied a surfer dude high-stepping it through a pile of slush at Kroger … in his open-toed Tevas.


  • 1 tablespoon olive oil
  • 1/2 medium white or yellow onion, small dice
  • 1 rib celery, small dice
  • 1 medium carrot, small dice
  • 2 cloves garlic minced
  • 2 teaspoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups marinara
  • 1 bay leaf
  • 1 teaspoon Italian herb blend
  • Salt and pepper
  • 10 ounces dried pasta penne
  • 2 cups cooked chicken (rotisserie is nice)
  • Fresh mozzarella slices
  • Grated parmigiano reggiano cheese
  • Minced flat leaf parsley
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