There’s something magical about a bowl of soup that tastes like it’s been simmering all day — even when it hasn’t. This Italian Chicken Soup with Pasta and Parmesan is the perfect example. It’s rich, comforting, and full of bold flavors from herbs, tomatoes, and garlic, yet it comes together quickly enough for a weeknight dinner. Think of it as the comforting cousin of marry me soup — it might not have cream, but it has all the heart. This isn’t just your average chicken soup. It’s a balanced fusion of rustic Italian ingredients and the soul-soothing feel of fall chicken soup. Whether you’re deep into soup season or just need a bowl of something healing and cozy, this one’s a keeper.
This dish belongs right alongside your favorite fall soups and stews or winter soup recipes. It’s the kind of soup dinner that works just as well for a solo lunch as it does for a family meal around the table. The pasta adds a satisfying bite, the chicken provides lean protein, and the Parmesan? It takes everything up a notch.
Italian Chicken Soup with Pasta and Parmesan
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Italian
Large soup pot or Dutch oven A heavy-bottomed pot helps evenly distribute heat and prevents sticking. A 5 to 6-quart Dutch oven is perfect.
Sharp chef’s knife For slicing vegetables efficiently.
Cutting board Preferably one for veggies and a separate one for chicken.
Wooden spoon or silicone spatula To stir without damaging your pot.
Grater For freshly grating Parmesan (much better than pre-shredded).
Soup ladle To serve neatly and generously.
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks sliced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for a subtle kick
- 6 cups low-sodium chicken broth
- 1 14.5 oz can diced tomatoes
- 1 cup small pasta ditalini, orzo, or small shells work great
- 2 cups cooked chicken use shredded rotisserie, poached chicken breasts, or chicken tenders
- Salt and freshly ground black pepper to taste
- Juice of ½ lemon for brightness
- ½ cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Optional Add-ins
- 1 cup baby spinach or kale stirred in at the end
- 1 teaspoon Italian seasoning if you don’t have individual herbs
- A drizzle of good olive oil or chili oil before serving
Sauté the Aromatics
In your soup pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, cooking for another 3–4 minutes until fragrant and slightly softened.
Season and Simmer
Sprinkle in the oregano, thyme, and red pepper flakes. Stir well to coat the vegetables in the spices. Pour in the chicken broth and canned tomatoes (with juice). Increase the heat and bring the mixture to a gentle boil.
Add the Pasta
Once boiling, stir in the pasta. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the pasta is al dente (about 8–10 minutes depending on the shape). If you like your soup brothier, feel free to add an extra cup of broth at this stage.
Add the Chicken
Stir in the cooked chicken and let everything simmer for another 5 minutes to heat through. This is where the soup takes on that comforting, homemade flavor. Add lemon juice and season with salt and pepper to taste.
Finish and Serve
Remove from heat and stir in freshly grated Parmesan. Ladle into bowls and garnish with chopped parsley and a little more Parmesan if you like. Serve hot with crusty bread or a simple salad on the side.
Pairings
This hearty soup pairs beautifully with both wine and bread, making it ideal for everything from a casual weeknight to a cozy date night at home.
Bread
- A crusty Italian baguette or sourdough is perfect for dipping.
- Garlic bread gives it that extra indulgent flair.
Wine
- Try a light white like Pinot Grigio or a dry Rosé for a refreshing balance.
- For red wine lovers, a Chianti or Barbera brings out the tomato and herb notes without overpowering the dish.
Salads
- A simple arugula salad with lemon vinaigrette is bright and peppery, which balances the warm, rich soup.
- For something heartier, try a caprese salad with fresh mozzarella and ripe tomatoes.
FAQs
1. What type of chicken should I use?
This recipe is flexible, but it shines with cooked chicken breasts or chicken tenders. You can also use shredded rotisserie chicken for extra convenience. If you're into chicken breast soup recipes, this one will definitely make your rotation.
2. Can I make this ahead of time?
Yes! It actually tastes better the next day. Just store it without the pasta, if possible, and add cooked pasta when reheating to avoid it soaking up all the broth.
3. Is this soup healthy?
Absolutely. With lean protein, fiber-rich vegetables, and whole grain pasta (if you choose), this dish easily fits into your healthy chicken soup recipes lineup.
4. Can I make it creamy, like a chicken chowder soup?
Sure! Add ½ cup of heavy cream or a splash of half-and-half at the end. You could also stir in some cream cheese for a richer, marry me chicken soup vibe.
5. Can I freeze it?
You can freeze it, but do so without the pasta. The soup base freezes beautifully, and you can boil fresh pasta when you reheat for best texture.
