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Silver spoon lifting a scoop of Chicken Parmesan Soup revealing shredded chicken, small white beans, and chopped spinach in a vibrant thick tomato broth.

The Ultimate Chicken Parmesan Soup Recipe for Comfort Food Lovers

This deeply comforting Chicken Parmesan Soup features tender shredded chicken, small white beans, and chopped spinach in a vibrant, thick tomato and herb broth. Generously garnished with melted shredded parmesan and fresh basil leaves.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Olive Oil Extra virgin preferred.
  • 1 medium Yellow Onion Finely diced (about 1 cup or 150g).
  • 3 cloves Fresh Garlic Minced (15g).
  • 1 tbsp Dried Italian Seasoning (5g)
  • 2 tbsp Tomato Paste (30g)
  • 2 cups Chicken Broth Low-sodium preferred (480ml).
  • 28 oz Crushed Tomatoes 1 large can (794g).
  • 2 cups Rotisserie Chicken Shredded (300g).
  • 15 oz Small White Beans 1 can, drained and rinsed well (425g). Navy or cannellini.
  • 2 cups Fresh Spinach Chopped (60g).
  • 1/2 cup Parmesan Cheese Freshly shredded (50g).
  • 1/4 cup Fresh Basil Leaves Torn (10g).

Equipment

  • 1 5 to 6 Quart Heavy-Bottomed Dutch Oven Essential for even heat distribution to prevent the thick tomato base from scorching.
  • 1 Wooden Spoon or Silicone Spatula Used to scrape the fond (caramelized bits) off the bottom of the pot.

Method
 

Making the Soup
  1. Place your Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced yellow onion and a pinch of salt. Sauté for 4-5 minutes until translucent. Make a well in the center, add the minced garlic and Italian seasoning, and cook for 45 seconds until fragrant.
  2. Add the tomato paste to the pot. Press it into the bottom and cook for 2-3 minutes until it deepens to a dark rusty color. Deglaze the pot with a splash of chicken broth, scraping up any browned bits.
  3. Pour in the remaining chicken broth and the crushed tomatoes. Stir vigorously to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Let simmer uncovered for 10 minutes to thicken.
  4. Fold the shredded rotisserie chicken and rinsed small white beans into the thick tomato broth. Let them warm through in the simmering liquid for 5 minutes. Adjust salt and pepper to taste.
  5. Turn off the heat. Stir in the chopped fresh spinach; it will wilt in about 60 seconds. Ladle the hot soup into a shallow white bowl. Generously garnish the entire surface with shredded parmesan cheese and torn fresh basil leaves before serving.

Notes

Tip 1. Manage Acidity: If your crushed tomatoes are too tart, stir in 1/2 tsp of sugar or a tiny pinch of baking soda during the simmer to balance the flavor.
Tip 2. Grate Your Own Cheese: Always use a freshly shredded block of parmesan cheese. Pre-bagged shreds contain cellulose which prevents smooth melting.