Get Cozy with The Pioneer Woman’s 30-Minute Chicken Parm Soup Recipe—Easy & Cheesy Comfort

I’m always looking for easy, delicious weeknight recipes, especially as the nights get cooler. So, when I came across The Pioneer Woman’s take on chicken parm soup, I couldn’t resist. You get all the cheesy, savory flavors of chicken parm but in a quick, slurp-able form that’s perfect for a busy night. Our beloved Pioneer Woman, Ree Drummond’s recipe is ready in just 30 minutes and keeps things simple with pantry staples—like Italian seasoning, pasta and rotisserie chicken (yes, that’s right, no raw chicken prep!). The result is a bowl of warmth that’s loaded with flavor and seasoned to perfection. Here’s how to make it.

What is chicken parm soup?

Chicken parm soup is all the flavors of classic chicken parm in a warm bowl. This tomato-based soup usually includes tender chunks of chicken and melty cheese, topped with crunchy bread for that familiar chicken parm feel.

Ree’s version of chicken parm soup brings together cozy, Italian-inspired ingredients without all the fuss. Using store-bought rotisserie chicken and pantry pasta makes it feel like a traditional chicken parm but without spending hours in the kitchen. The shredded mozzarella melts right into the soup, while Italian seasoning brings out a rich, tomato-based flavor with a hint of garlic and herbs.

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Tips for making chicken parm soup

To make Ree’s version extra delicious, here are a few quick tips to bring out the best in each ingredient:

Go small on pasta

Ree’s recipe suggests using a small pasta shape, like ditalini or mini shells, which cooks quickly and soaks up all the flavor. Small pasta also makes for the perfect spoonful, so every bite has a bit of chicken, cheese and pasta.

Rotisserie chicken for the win

Using rotisserie chicken cuts down on cooking time and adds a juicy, smoky taste that makes the soup extra savory. Simply shred it and add right into the broth—you’re all set.

Cheese it up

Mozzarella is key for that perfect gooey texture, but a sprinkle of freshly grated parmesan at the end gives a nice salty depth. You can even stir in some shredded mozzarella to melt into the soup, and save extra for garnishing on top.

Season for extra depth

Italian seasoning is key here, with its mix of dried basil, oregano and thyme. A pinch more garlic or even a splash of balsamic vinegar can give a little extra boost if you like bolder flavors.

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The Pioneer Woman’s easy chicken parm soup recipe

Ree’s recipe has all the flavor you love, with a little less fuss and a whole lot more warmth. Whether it’s a chilly weeknight or a lazy weekend, this is a dish you’ll want to add to your fall recipe rotation.

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Ingredients:

• 2 Tbs. olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 Tbs. Italian seasoning, plus more for topping
• 2 (14 oz.) can diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups small pasta
• 3 cups 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:

• Total time: 30 minutes
• Yield: 6 servings

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bay leaf and Italian seasoning and cook, stirring, until the onion is softened, four to five minutes.
2. Add the diced tomatoes, chicken broth and two cups of water to the pot. Turn to high and bring to a boil. Add the pasta, return to a boil and cook until the soup is slightly thickened and the pasta is al dente, eight to 10 minutes. Remove from the heat and stir in the chicken. Discard the bay leaf. Season with salt and pepper.
3. Divide the soup among bowls and top with the mozzarella. Let the cheese melt for one minute. Top with chopped basil, Italian seasoning and red pepper flakes, if you like.

Storing & reheating chicken parm soup

Chicken parm soup is perfect for leftovers if you’re looking for an easy heat-and-eat lunch on the go. Once the soup cools, store it in an airtight container in the fridge for up to three days.

Reheat on the stovetop over medium heat, stirring until it’s hot and bubbly, or microwave a single serving for a few minutes. For the best texture, add any bread just before serving so it stays crisp. Because pasta can get a bit mushy after sitting, you might also consider cooking it separately.