This Chicken Parmesan Soup is the kind of bowl that makes everyone pull their chairs closer and ask for seconds. I first developed this recipe on a rainy evening when I wanted the comfort of my favorite chicken Parmesan but with less fuss and more warmth — something to ladle up, share, and savor slowly. The result is a silky tomato broth brightened with garlic and Italian seasoning, studded with tender shredded chicken and rotini, finished with creamy Parmesan and heavy cream. It hits the same savory notes of the classic but with the ease and coziness of soup.

I discovered this combination while adapting pantry staples to suit a weeknight craving: a 28-ounce can of crushed tomatoes, a 15-ounce can of tomato sauce, and a few simple seasonings came together with boneless chicken breasts and rotini to create an unexpectedly luxurious bowl. The crowning touch — a toasted breadcrumb and melted mozzarella topping — brings that nostalgic golden crust you expect from the baked dish. This recipe has become my go-to when I want something crowd-pleasing but not fussy; it’s forgiving, family-friendly, and perfect for pairing with a green salad or crusty bread.

Ingredients

• Boneless chicken breasts (3): Use medium-sized breasts (about 6–7 ounces each) so they shred easily after simmering. If you prefer dark meat, boneless thighs are fine and add more richness.
• Chopped garlic (1 tablespoon): Fresh garlic gives a brighter, more authentic flavor than jarred. Mince finely so it disperses throughout the broth.
• Crushed tomatoes (28 ounces): A good-quality crushed tomato like San Marzano-style or Muir Glen contributes a balanced acidity and texture to the broth.
• Tomato sauce (15 ounces): Use plain tomato sauce to build body without extra spices; this keeps the seasoning under your control.
• Salt and black pepper (1 teaspoon each): Adjust at the end; start with the stated amounts and taste after the cheese and cream are added.
• Italian seasoning (2 teaspoons): A blend of oregano, basil, and thyme helps create that classic chicken Parmesan aroma.
• Chicken broth (4 cups): Low-sodium chicken broth is best so you can control saltiness; if using regular broth, reduce added salt slightly.
• Freshly grated Parmesan cheese (1 cup): Grate from a wedge for the best nutty, salty finish — pre-grated powders don’t melt as smoothly.
• Heavy whipping cream (1 cup): Adds silkiness and rounds the acidity of the tomatoes; you can swap half-and-half for a lighter result but texture will thin.
• Raw rotini pasta (8 ounces): Rotini or another short, spiraled pasta works best to catch the broth; add directly to the simmering soup.

For the Topping

• Bread crumbs (1/2 cup): Use plain or Panko for extra crunch; if you like herb-butter crumbs, toss with a pinch of dried parsley and garlic powder.
• Butter (1 tablespoon): Melted and mixed into the crumbs so they toast evenly and turn golden.
• Grated mozzarella (1 1/2 cups): Freshly shredded mozzarella melts uniformly; pre-shredded blends may contain anti-caking agents that affect melt quality.

Instructions

Prep the chicken and aromatics: Pat the chicken breasts dry and season lightly if you like. In a large heavy-bottomed pot over medium heat, add 1 tablespoon neutral oil if needed, then sauté the 1 tablespoon chopped garlic for 30–45 seconds until fragrant — do not let it brown. Adding garlic first infuses the oil and sets a fragrant base for the tomato broth. Build the tomato broth: Add the 28-ounce can crushed tomatoes, 15-ounce can tomato sauce, 4 cups chicken broth, 1 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoons Italian seasoning to the pot. Stir to combine, bring the mixture to a gentle simmer, and scrape up any browned garlic from the bottom. The combination of crushed tomatoes and sauce creates both texture and body for the broth. Cook the chicken: Gently nestle the 3 boneless chicken breasts into the simmering broth. Simmer uncovered for about 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove the breasts to a cutting board and let them rest for 5 minutes before shredding with two forks; returning them to the pot later will re-infuse the broth. Add cream, cheese, and pasta: Stir 1 cup heavy whipping cream and 1 cup freshly grated Parmesan into the simmering broth, returning the shredded chicken to the pot. Increase heat to bring the soup to a gentle boil, then add the 8 ounces raw rotini. Cook according to package directions for al dente — typically 8–10 minutes — stirring occasionally so the pasta cooks evenly and releases starch to slightly thicken the liquid. Finish and adjust seasoning: When the pasta is tender, taste and adjust salt and pepper. If the soup is too thick, thin with a splash of reserved chicken broth or warm water. At this stage the flavors should be balanced: bright tomato, nutty Parmesan, and creamy mouthfeel. Turn off the heat and let the pot rest for a few minutes before serving so the pasta absorbs some flavor. Prepare the topping: While the pasta cooks, combine 1/2 cup bread crumbs with 1 tablespoon melted butter in a small skillet and toast over medium heat until golden, about 3–4 minutes. Remove from heat and stir in 1 1/2 cups grated mozzarella so it’s ready to melt on each portion when plated. Assemble and serve: Ladle soup into warmed bowls, top each with a generous sprinkle of the buttered breadcrumbs and a mound of grated mozzarella. If you like, place bowls briefly under a broiler or use a kitchen torch to melt and brown the cheese for a minute — watch carefully to prevent burning. Garnish with extra grated Parmesan and chopped fresh basil if desired.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 3 days. Because the pasta will continue to absorb liquid over time, reheat gently on the stovetop with a splash of chicken broth or water to loosen the texture. For longer storage, cool the soup completely and freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator and reheat slowly over low heat. If you want to maintain the best texture, prepare the base soup and store pasta separately; add freshly cooked rotini when reheating.

Ingredient Substitutions

If you need to swap ingredients, use boneless skinless thighs instead of breasts for a richer flavor and more forgiving cook time. For a lighter version, replace heavy whipping cream with half-and-half (the soup will be thinner). Use gluten-free rotini and gluten-free breadcrumbs for a gluten-free option, and choose a dairy-free Parmesan alternative plus a creamy non-dairy milk to approximate the texture — note the flavor will shift. For lower sodium, use low-sodium chicken broth and omit added salt until the end.

Serving Suggestions

Serve bowls alongside a crisp green salad or roasted vegetables to balance the richness. A wedge of lemon on the side brightens the tomato base when squeezed over the top. For a heartier meal, pair with garlic bread or a warm focaccia — the bread is perfect for scooping up any remaining cheesy crumbs. Garnish with fresh basil, chopped parsley, or a drizzle of good extra-virgin olive oil for a restaurant-style finish.

Cultural Background

This dish is a playful adaptation of a beloved Italian-American classic. Chicken Parmesan (pollo alla parmigiana) traditionally features breaded chicken cutlets topped with tomato sauce and melted cheese. Transforming those flavors into a soup keeps the core elements — tomato, Parmesan, and mozzarella — while embracing a long-standing tradition of turning hearty main courses into comforting stews and soups. Many regional Italian-American kitchens have similar one-pot translations, reflecting a practical, ingredient-forward approach to comfort cooking.

Seasonal Adaptations

In winter, boost heartiness with added vegetables such as diced carrots and celery sautéed with the garlic at the start. In summer, use fresh tomatoes when they’re in peak season: blend blanched peeled tomatoes into a coarse crush and reduce the broth slightly for brightness. For holiday gatherings, finish with a sprinkle of toasted pine nuts or a drizzle of basil-infused oil to elevate presentation.

Meal Prep Tips

For meal prep, cook the soup base and cool completely, then portion into meal-sized containers. Store the rotini separately and add freshly cooked pasta when reheating to preserve texture. Toast the breadcrumb topping ahead and store in an airtight jar; reheat in a warm oven briefly before sprinkling to recapture crunch. When reheating, warm slowly over low heat and add a splash of broth to loosen the texture if needed.

This soup is one of those recipes that makes the house smell like comfort and celebration at once. Whether you’re feeding a family on a busy night or welcoming friends for a casual dinner, it’s forgiving, delicious, and easy to adapt. Try it once and you’ll understand why we reach for it whenever we want that perfect blend of cozy and special.