Creamy Chicken Parmesan Pasta Soup for Cozy Nights Recipe
This Delicious Creamy Chicken Parmesan Pasta Soup is a comforting and hearty dish perfect for cozy nights. It combines tender rotisserie chicken, creamy Parmesan cheese, and ditalini pasta in a flavorful broth enriched with aromatic vegetables and spices. Easy to make and satisfying, this soup is ideal to warm you up and please the whole family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
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 (may add more if needed)
- 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
Final Touches
- 1½ cups ditalini pasta, uncooked
- 2 cups whole milk
- 4 ounces grated Parmesan cheese
- 2½ cups shredded rotisserie chicken or leftover chicken
- 2 teaspoons fresh rosemary, finely chopped
- ¼ cup fresh parsley, finely chopped
Instructions
- Cook the pasta: Fill a medium-large pot three-quarters full with water and add 1 teaspoon of salt. Bring the water to a boil. Add the ditalini pasta and cook for 8 minutes, stirring occasionally to prevent sticking. Drain the pasta thoroughly and set aside for later use.
- Prepare the aromatic base: While the pasta cooks, melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the finely chopped onion and diced celery, cooking for 3 minutes with occasional stirring until softened. Add the minced garlic and stir for an additional 30 seconds to release the fragrance.
- Create the roux: Sprinkle the flour over the onion mixture, stirring constantly and cooking for 1 minute to form a light roux which will thicken the soup.
- Add broth and vegetables: Slowly pour in the chicken broth while stirring to incorporate any flour stuck to the bottom. Add the sliced carrots, bay leaves, turmeric, sweet paprika, and kosher salt. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the carrots are tender and flavors meld.
- Add milk and cheese: Stir in the whole milk and return the soup to a gentle simmer. Reduce heat to the lowest setting and add the grated Parmesan cheese, stirring until the cheese is fully melted and the soup becomes creamy.
- Incorporate chicken and pasta: Add the shredded rotisserie chicken, cooked ditalini pasta, chopped fresh rosemary, and parsley to the soup. Stir well to combine all elements evenly. Taste the soup and adjust salt if necessary. If the soup is too thick, add a bit more chicken broth to reach desired consistency.
- Let flavors meld and serve: Allow the soup to sit for 15-20 minutes off heat, letting the flavors blend beautifully. Remove the bay leaves before serving. Garnish with additional grated Parmesan cheese and fresh parsley for extra flavor and presentation.
Notes
- Feel free to customize the soup by using different pasta shapes or incorporating leafy greens like spinach for added nutrition and color.
- Leftover rotisserie chicken works perfectly, making this soup a great way to use up cooked poultry.
- If thicker soup is preferred, reduce the chicken broth slightly; for a thinner consistency, add more broth or milk accordingly.
- To enhance flavor, consider adding freshly ground black pepper or a pinch of red pepper flakes for mild heat.
Keywords: Chicken Parmesan Soup, Creamy Chicken Soup, Pasta Soup, Comfort Food, Rotisserie Chicken Recipe, Easy Soup Recipe, Italian Soup
