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Creamy Chicken Parmesan Soup with Mozzarella and Penne

Chicken Parmesan soup simmers tender chicken and penne in a creamy tomato broth, finished with melted mozzarella and Parmesan. It’s a cozy one-pot dinner with pasta cooked just until al dente.
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Prep Time 15 minutes
Cook Time 36 minutes
Resting 5 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 7 cups chicken broth low-sodium
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 lb chicken breasts boneless, skinless
  • 8 oz penne dry
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 1.5 cups mozzarella shredded, low-moisture

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, salt, and pepper and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic, tomato paste, and Italian seasoning and cook for 1 minute.
  3. Add the chicken broth, diced tomatoes, and chicken breasts. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the thickest part of each breast reaches 165°F; continue simmering in 2-minute increments if needed.
  4. Transfer the chicken to a cutting board. Add the penne to the pot and simmer uncovered for 10–12 minutes, or according to the package directions, until just al dente, stirring occasionally.
  5. Let the chicken rest at least 5 minutes while the pasta cooks.
  6. Shred the chicken into bite-size pieces with two forks.
  7. Reduce the heat to low and stir in the heavy cream and Parmesan.
  8. Add the mozzarella a handful at a time, stirring until melted.
  9. Return the shredded chicken to the pot and heat gently without boiling.

Notes

For the creamiest texture, heat gently after adding the dairy and do not let the soup boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and pasta can change texture. For a lighter option, substitute half-and-half for the heavy cream.