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Close-up of Chicken Parmesan Soup in a white bowl showing chunks of shredded chicken and bubbly melted mozzarella cheese.

Chicken Parmesan Soup: The Ultimate Creamy Italian Comfort Bowl

This thick, creamy tomato Chicken Parmesan Soup features tender poached shredded chicken, a bubbly melted mozzarella crust, and golden-brown toasted breadcrumbs. A restaurant-quality Italian comfort dish made easy for home cooks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Soup
  • 1.5 lbs Chicken Breast boneless, skinless
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 28 oz Crushed Tomatoes
  • 4 cups Chicken Stock
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese grated
Garnish & Toppings
  • 1.5 cups Mozzarella Cheese shredded
  • 1/2 cup Breadcrumbs Panko or Italian
  • 1 tbsp Butter for toasting
  • 2 tbsp Fresh Parsley chopped
  • handful Fresh Basil Leaves small

Equipment

  • 1 Dutch Oven Large, heavy-bottomed
  • 1 Non-stick Skillet For toasting breadcrumbs

Instructions
 

Prepare the Base
  1. Heat olive oil in a Dutch oven. Sauté onions for 5 minutes until translucent. Add garlic and tomato paste, cooking for 2 minutes until fragrant and dark red.
  2. Stir in crushed tomatoes and chicken stock. Submerge the chicken breasts in the liquid. Simmer gently for 15-18 minutes until chicken is cooked through (165°F).
Assemble and Finish
  1. Remove chicken to a plate and shred into chunks with two forks. Return the shredded chicken to the pot.
  2. Stir in the heavy cream and grated parmesan. Simmer on low heat for 5 minutes until thick and orange.
  3. In a separate skillet, melt butter and toast breadcrumbs until golden-brown and crispy.
  4. Ladle soup into bowls. Top with mozzarella, toasted breadcrumbs, chopped parsley, and basil leaves.

Notes

For a deeper cheese flavor, use a blend of mozzarella and provolone on top.
Always toast breadcrumbs fresh for the best crunch.
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