Description
This Chicken Parmesan Soup brings all the delicious flavors of the classic dish into a hearty, comforting soup. With tender chunks of chicken, a rich tomato base, melted cheese, and crispy croutons, it’s a perfect meal for any day of the week!
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 can (14.5 oz) crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- 1 tbsp olive oil
- Salt and pepper (to taste)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 3 minutes.
- Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes (if using). Stir well and bring the soup to a simmer.
- Stir in the cooked chicken and simmer for another 10-15 minutes.
- Add the mozzarella and Parmesan cheese to the soup, stirring until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve the soup in bowls, topping with croutons and extra Parmesan cheese if desired.
Notes
- For a low-carb version, skip the croutons or use keto-friendly croutons.
- You can add spinach or basil for extra freshness.
- Make this soup ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes