Pioneer Woman Chicken Parm Soup

Pioneer Woman chicken parm soup is a hearty tomato pasta soup with rotisserie chicken, ditalini and melted mozzarella that comes together in 30 minutes. This easy one-pot weeknight soup dinner fits Sunday supper, cozy fall nights, potluck gatherings and busy family dinners.

Stir the rotisserie chicken in off the heat at the very end, because it only needs to warm through. Boil it with the pasta and the meat turns dry and stringy instead of tender.

Everything cooks in one pot, so the ditalini soaks up the tomato broth as it cooks and thickens the soup without any flour. Letting the mozzarella melt right in the bowl gives you that stretchy chicken parmigiana finish without any breading or frying.

Pioneer Woman Chicken Parm Soup

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Course: SoupCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

428

kcal

A thick tomato broth hugs small pasta and tender shredded chicken in this one-pot soup. Mozzarella melts on top of each bowl into a soft, stretchy layer.

Ingredients

• 2 tbsp. olive oil
  

• 1 onion, diced
  

• 3 garlic cloves, minced
  

• 1 bay leaf
  

• 1 tbsp. Italian seasoning, plus more for topping
  

• 2 (14-oz.) can diced tomatoes
  

• 4 c. low-sodium chicken broth
  

• 2 c. ditalini, mini penne, or other small pasta
  

• 3 c. chopped or shredded rotisserie chicken
  

• Kosher salt and black pepper, to taste
  

• 3 oz. mozzarella cheese, shredded or thinly sliced
  

• Chopped fresh basil and red pepper flakes, for serving (optional)
  

Directions

• Soften the onion: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 1 bay leaf and 1 tablespoon Italian seasoning, then cook, stirring, for 4 to 5 minutes until the onion is softened.
• Build the broth: Add 2 (14-ounce) cans diced tomatoes, 4 cups low-sodium chicken broth and 2 cups of water to the pot. Then turn the heat to high and bring it to a boil.
• Cook the pasta: Stir in 2 cups ditalini or mini penne and return the soup to a boil. Cook for 8 to 10 minutes, until the soup is slightly thickened and the pasta is al dente.
• Add the chicken: Take the pot off the heat and stir in 3 cups chopped or shredded rotisserie chicken. Then fish out the bay leaf and season with kosher salt and black pepper to taste.
• Top and serve: Divide the soup among bowls and top each one with 3 ounces shredded or thinly sliced mozzarella. Let the cheese melt for 1 minute, then finish with chopped fresh basil, a little more Italian seasoning and red pepper flakes if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, poach or sauté about 1 pound of boneless chicken breast or thighs until cooked through, then shred or chop it. Stir it in at the end just like the rotisserie chicken, since it only needs to warm up.

What other pasta works in this soup?

Any small pasta shape does the job, like small shells, elbows or orzo. Just keep an eye on the pot, because smaller shapes can cook faster than the 8 to 10 minutes in the recipe.

Can I make this soup ahead of time?

You can make the tomato broth up to the pasta step a day ahead and keep it in the fridge. Then reheat it, add the pasta and chicken, and top with cheese right before serving so nothing gets mushy.

Can I make this in a slow cooker?

The broth can simmer in a slow cooker, but the pasta is best cooked separately. Stir it in at the end, because pasta left in a slow cooker for hours turns soft and swollen.

What is the most common mistake with chicken parm soup?

Overcooking the pasta is the biggest one, since it keeps softening in the hot broth even after you turn off the heat. Pull the pot when the pasta is just al dente and serve it right away.