Chicken Parmesan Soup with Mozzarella Croutons Recipe

If you’re a fan of cozy meals that hug you from the inside, you’re going to absolutely love this Chicken Parmesan Soup with Mozzarella Croutons Recipe. It’s like all the best parts of chicken parmesan, reimagined as a warm, comforting soup that’s perfect for any day you want something hearty yet fresh. I first tried this when I was craving classic Italian flavors but in a bowl, and I’ve been hooked ever since. Trust me, once you make those gooey mozzarella croutons to float on top, you’ll understand why this recipe is a keeper.

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Ingredients You’ll Need

When you look at these ingredients, you’ll see why everything blends so nicely — fresh aromatics, savory chicken broth, and that perfect balance of herbs to make this soup shine. Picking good quality chicken broth and fresh basil really makes a difference in flavor.

• Boneless, skinless chicken breasts: Lean and easy to cube after baking; ensures juicy chicken throughout the soup.
• Salt and pepper: Basic but essential for seasoning both the chicken and the soup base.
• Garlic powder and dried basil: Adds that hallmark Italian touch to the chicken before baking.
• Swanson Chicken Broth: A flavorful foundation that keeps the soup rich and savory.
• Olive oil: Perfect for sautéing the onions and garlic and helping everything meld together.
• Sweet onion: Adds gentle sweetness and depth to the soup’s base.
• Garlic cloves: Fresh garlic takes the flavor up a notch over powder in the soup itself.
• Tomato paste: Concentrated flavor that gives the broth a rich tomato backbone.
• Fire roasted diced tomatoes: Adds a smoky, slightly sweet tomato note that’s delicious.
• Pasta (rotini or farfalle): Small shapes that hold up well and catch the broth beautifully.
• Finely grated parmesan cheese: Boosts the savory, nutty notes and melts into the soup for creaminess.
• Fresh basil leaves: Garnish and flavor burst that brightens every spoonful.
• Bread cubes: The base for those addictive mozzarella croutons.
• Moist mozzarella cheese slices: Melts over the croutons for ooey-gooey topping perfection.

Variations

I love to tailor this Chicken Parmesan Soup with Mozzarella Croutons Recipe depending on the mood or what’s in my pantry. Don’t hesitate to make it your own — that’s part of the fun!

• Vegetable Boost: I sometimes add chopped zucchini or mushrooms with the onions for extra veggies, and it still tastes amazing.
• Gluten-Free: Swap the pasta and bread cubes for gluten-free alternatives and it works like a charm — the flavors are just as rich.
• Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic and onions if you want a little heat.
• Cheese Choices: Feel free to experiment with provolone instead of mozzarella on your croutons for a different melty texture.

How to Make Chicken Parmesan Soup with Mozzarella Croutons Recipe

Step 1: Bake the chicken with simple Italian seasoning

Start by preheating your oven to 400°F. Place the chicken breasts on a baking sheet and sprinkle them with salt, pepper, garlic powder, and dried basil — this combo is simple but it packs all that classic flavor. Don’t forget to drizzle a bit of olive oil on top; it keeps the chicken moist and helps the seasoning stick. Bake for about 20 minutes until the internal temperature hits around 160°F. Let it cool before cutting into cubes — this is key because if you cut it too early, the juices run out and it won’t be as tender in the soup.

Step 2: Prepare the mozzarella croutons

The best part of this recipe, in my opinion, is the mozzarella croutons. While the chicken is baking, toss your bread cubes with a drizzle of olive oil and spread them on another baking sheet. Pop them into the oven for 8 to 10 minutes until they’re just starting to turn golden. Then pull them out, cover each cube with a slice of mozzarella, and back into the oven for 2 to 3 minutes until melty and irresistible. Pro tip: you can toast the bread cubes ahead and just melt the cheese on top right before serving — a great time saver.

Step 3: Build the soup base

In a large stockpot over medium heat, warm olive oil and add your diced onion, minced garlic, salt, pepper, and dried basil. Stir frequently for about 5 to 6 minutes until the onions are soft and fragrant — this step really sets the flavor foundation. Next, stir in the tomato paste and cook for another 5 minutes; this develops a rich and deep tomato flavor that you won’t get if you skip it.

Step 4: Combine and simmer

Add the cubed chicken, fire roasted diced tomatoes, and the chicken broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Stir in your pasta and cook for 8 to 10 minutes, or until it’s tender but still has a little bite — this is where most people mess up by overcooking the pasta, so keep an eye on it. Finish by stirring in the Parmesan cheese for creamy, cheesy goodness, then taste the soup and adjust the seasoning with an extra pinch of salt or pepper if needed.

Step 5: Serve with those irresistible mozzarella croutons

Ladle your hot soup into bowls and carefully float a mozzarella crouton or two on the top. Scatter extra Parmesan and fresh basil leaves over everything for a bright, savory touch. The contrast of the tender soup with those melty, crunchy croutons is what makes this Chicken Parmesan Soup with Mozzarella Croutons Recipe such a standout.

How to Serve Chicken Parmesan Soup with Mozzarella Croutons Recipe

Garnishes

I always top this soup with fresh basil leaves and an extra sprinkle of Parmesan—both add so much freshness and cheesy goodness without overpowering the dish. Sometimes, I also add a drizzle of good-quality olive oil for a little shine and richness.

Side Dishes

For sides, a simple green salad with balsamic vinaigrette or some roasted veggies pairs perfectly and keeps things light. If you want more carbs (because who doesn’t love carbs?), garlic bread on the side complements those mozzarella croutons beautifully.

Creative Ways to Present

For dinner parties, I serve this soup in rustic ceramic bowls and arrange extra mozzarella croutons on a platter for guests to add as they like. Adding a little basil pesto drizzled on top adds a gourmet touch that everyone notices.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually store the soup separately from the mozzarella croutons to keep them from getting soggy.

Freezing

I’ve frozen this soup without the croutons and had great luck — just thaw overnight and reheat gently on the stove. Mozzarella croutons don’t freeze well, so making those fresh is definitely the way to go.

Reheating

Reheat soup on the stove over medium-low heat stirring occasionally to keep the pasta from sticking. Add a splash of broth or water if it’s too thick. Toast your mozzarella croutons fresh in the oven to bring back that melty crispness.

FAQs

Final Thoughts

This Chicken Parmesan Soup with Mozzarella Croutons Recipe has honestly become one of my go-to comfort meals that feels both indulgent and nourishing. I love how every spoonful delivers cozy Italian flavors with the surprises of crunchy, melty croutons on top. If you’re craving a cozy bowl of something familiar but with fun twists, I can’t recommend this enough. It’s one of those recipes you’ll want to keep saved and pull out whenever you need a little delicious warmth. Give it a try — your family and taste buds will thank you!

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