If you’re looking for a creamy, delicious comfort soup that’s loaded with healthy veggies lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!
Although we have lots of delicious chicken soup recipes on the blog, I had a craving for something a little different. Something creamy, comforting and hearty, but also healthy. I wasn’t sure that all those adjectives could be satisfied in one soup recipe, but I thought it was worth trying. Several renditions later, I think I’ve checked all the boxes and hope that you enjoy this Creamy Chicken Parmesan Pasta Soup as much as we do!
Quick and Easy
To make this recipe simple and quick to put together, I decided to go with rotisserie (or leftover) chicken. The recipe also includes diced onion and celery, lots of sliced carrots, bay leaves, a pinch of both turmeric and paprika, ditalini pasta and milk. It’s finished off with a generous portion of parmesan cheese and a handful of fresh herbs.
The recipe comes together in less than 45 minutes, so it’s perfect for busy weeknights. It also makes a nice big potful, making it wonderful for leftovers. I’m so happy, after a busy morning working on the blog or a long hike down and back up our mountain road, to look in the refrigerator and see a container of this Chicken Parmesan Pasta Soup. I love that it rewarms beautifully in the microwave!
Good for the soul…
This is a perfect soup to make and share. It’s the kind of hearty, homey, comforting soup that just about anyone would love to receive. Know someone who’s down and out? A friend who’s been sick? Someone who just had a baby? A neighbor who lives alone? They say chicken soup is good for the soul. I agree and would add that it also brings good cheer and speaks a thousand kind words.
I love to pair this soup with a simple green salad and some delicious bread. These Ridiculously Easy Brioche Dinner Rolls or our Overnight No-Knead Brioche Bread are both fantastic with this Creamy Chicken Parmesan Pasta Soup. I like to pop the rolls or loaves in the oven, get them warm and crusty and serve with some sweet creamery butter for a wonderful side.
Check out the recipe and make your shopping list. Put this Chicken Parmesan Pasta Soup on the menu this week. I’m certain it will be a hit with everyone in the family!
Café Tips for making this Creamy Chicken Parmesan Pasta Soup
- Did you know you can freeze rotisserie chicken? I love the rotisserie chickens they sell at Costco. The chickens are large, super reasonable and delicious. But we live a little over an hour from the nearest Costco. So when we do make the trip, I often purchase two and pop one in the freezer.
- This recipe would also be fantastic with leftover turkey, so put it on your menu for post-Thanksgiving easy meals!
- Ditalini pasta is a small tubular pasta that’s available at most grocery stores and online. The name means “little thimbles” in Italian. It’s commonly used in Pasta e Fagioli and Minestrone soups.
- This recipe calls for two cups of milk to give it a nice creaminess without using cream. I like to use whole milk, as it gives the soup a nice texture.
- What kind of carrots for this soup? Any kind! When I’m in a hurry (most of the time) like to use the baby carrots that are sold in one-pound bags. They’re super convenient and don’t have to be peeled. But regular carrots will work too. If you’re using very large carrots, cut them in half, length-wise before slicing. Otherwise, they will take much longer to get tender.
- The turmeric and paprika in this recipe really don’t add much flavor, but give the soup a lovely, rich color.
- Although the pasta is cooked separately in this recipe, it still may absorb some of the broth after being refrigerated. You can always add a little extra low sodium chicken broth to thin the soup.
Thought for the day:
For now we see only a reflection as in a mirror;
then we shall see face to face.
Now I know in part;
then I shall know fully,
even as I am fully known.
1 Corinthians 13:12
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to readers to hear other reader’s results and ideas for variations.
If you're looking for a creamy, delicious comfort soup that's loaded with healthy veggies, lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!
- 3 tablespoon butter
- 1 large onion finely chopped
- 3 stalks celery diced small
- 4 medium cloves garlic finely minced
- 3 tablespoons flour
- 8 cups chicken broth maybe more
- 12 ounces carrots peeled and sliced about ½-inch thick
- 2-3 medium bay leaves
- ¼ teaspoon turmeric
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1½ cups Ditalini pasta (uncooked)
- 2 cups whole milk
- 4 ounces grated Parmesan cheese (I like Parmesan Reggiano)
- 2½ cups shredded rotisserie chicken or leftover chicken you can also use turkey
- 2 teaspoons finely chopped fresh rosemary
- ¼ cup finely chopped fresh parsley more for garnish
Fill a medium-large pot three-quarters full with water. Add 1 teaspoon of salt and bring the water to a boil. Add the pasta and cook for 8 minutes (pasta should be just barely tender), stirring occasionally. Drain well and set aside.
While the pasta is cooking, melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onion and celery and cook for 3 minutes, stirring occasionally. Add the garlic and stir for another 30 seconds. Sprinkle the flour over the onion mixture and cook for another minute, stirring constantly.
Add the chicken broth, carrots, bay leaf, turmeric, paprika and salt. Stir well to incorporate any flour that’s stuck on the bottom of the pot. Bring the mixture to a boil then reduce the heat to maintain a steady simmer (low boil). Cook, uncovered, for 15-20 minutes, until the carrots are tender, stirring occasionally.
Add the milk and return to a simmer. Reduce the heat to the lowest setting and add the parmesan cheese. Stir to melt the cheese.
Add the chicken, cooked pasta, rosemary and parsley and stir to combine. Taste and add salt as needed. (This will depend on how salty your broth and parmesan are.) If needed, add a bit more chicken broth to thin the soup.
Let the soup sit for 15-20 minutes to allow the flavors to meld. Remove the bay leaf. Serve with extra parmesan cheese and fresh chopped parsley, for garnish.
See Café Tips above in the post for more detailed instructions and tips.
Although the pasta is cooked separately in this recipe, it still may absorb some of the broth after being refrigerated. You can always add a little extra low sodium chicken broth to thin the soup.