If you’re craving cozy, satisfying comfort food, this Creamy Chicken Parmesan Pasta Soup is exactly what you need. Rich, velvety, and loaded with tender chicken, pasta, and parmesan flavor, it’s the kind of soup that warms you from the inside out.
Why You’ll Love This Recipe
- Ultra creamy and comforting without being heavy
- Family-friendly and perfect for weeknight dinners
- Great way to use rotisserie or leftover chicken
- Hearty enough to be a full meal in one bowl
Creamy Chicken Parmesan Pasta Soup Recipe
Creamy chicken soup with pasta and parmesan cheese
Ingredients
Base Ingredients
- 3 tablespoons butter
- 1 large onion finely chopped
- 3 stalks celery diced small
- 4 cloves garlic finely minced
- 3 tablespoons flour
Soup Components
- 8 cups chicken broth plus more as needed
- 12 ounces carrots peeled and sliced
- 2 –3 bay leaves
- ¼ teaspoon turmeric
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
Final Touches
- 1½ cups uncooked ditalini pasta
- 2 cups whole milk
- 4 ounces grated Parmesan cheese
- 2½ cups shredded cooked chicken
- 2 teaspoons fresh rosemary finely chopped
- ¼ cup fresh parsley finely chopped
Instructions
- Bring a pot of salted water to a boil and cook the pasta for 8 minutes. Drain and set aside.
- Melt butter in a large pot over medium-low heat. Add onion and celery; cook for 3 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Add chicken broth, carrots, bay leaves, turmeric, paprika, and salt. Bring to a boil, then simmer uncovered for 15–20 minutes until carrots are tender.
- Stir in milk and gently simmer. Lower heat and add Parmesan cheese, stirring until melted.
- Add chicken, cooked pasta, rosemary, and parsley. Stir well. Adjust salt and broth as needed.
- Let the Creamy Chicken Parmesan Pasta Soup rest for 15 minutes. Remove bay leaves and serve.
Notes
- Substitute whole milk with half-and-half for extra richness
Ingredients
Base Ingredients
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 stalks celery, diced small
- 4 cloves garlic, finely minced
- 3 tablespoons flour
Soup Components
- 8 cups chicken broth, plus more as needed
- 12 ounces carrots, peeled and sliced
- 2–3 bay leaves
- ¼ teaspoon turmeric
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
Final Touches
- 1½ cups uncooked ditalini pasta
- 2 cups whole milk
- 4 ounces grated Parmesan cheese
- 2½ cups shredded cooked chicken
- 2 teaspoons fresh rosemary, finely chopped
- ¼ cup fresh parsley, finely chopped
Instructions
- Bring a pot of salted water to a boil and cook the pasta for 8 minutes. Drain and set aside.
- Melt butter in a large pot over medium-low heat. Add onion and celery; cook for 3 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Add chicken broth, carrots, bay leaves, turmeric, paprika, and salt. Bring to a boil, then simmer uncovered for 15–20 minutes until carrots are tender.
- Stir in milk and gently simmer. Lower heat and add Parmesan cheese, stirring until melted.
- Add chicken, cooked pasta, rosemary, and parsley. Stir well. Adjust salt and broth as needed.
- Let the Creamy Chicken Parmesan Pasta Soup rest for 15 minutes. Remove bay leaves and serve.
Tips & Tricks
- Cook pasta separately to prevent it from soaking up too much broth
- Use freshly grated parmesan for the smoothest texture
- Add extra broth when reheating for best consistency
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Substitute whole milk with half-and-half for extra richness
- Add spinach or kale for more vegetables
- Serve with crusty bread or garlic rolls
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
FAQ
Can I make this soup ahead of time?
Yes, but store pasta separately for best texture.
Can I freeze it?
Freeze without pasta and dairy for best results.
What pasta works best?
Ditalini is ideal, but small shells or orzo also work well.
Can I use leftover chicken?
Absolutely. Any cooked chicken works perfectly.
How do I thicken the soup?
Add extra parmesan or let it simmer uncovered a few minutes longer.
Storage
- Refrigerator: Store up to 4 days in an airtight container
- Freezer: Freeze up to 2 months without pasta
- Reheating: Warm gently on stovetop with added broth
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Conclusion
This Creamy Chicken Parmesan Pasta Soup is comfort food at its finest—rich, soothing, and incredibly satisfying. Once you try it, it’s guaranteed to become a staple in your soup rotation.