If you’re craving something cozy, comforting, and just a little bit indulgent, you’re in for a treat with this Chicken Parmesan Soup with Mozzarella Croutons Recipe. Seriously, it’s like all your favorite Italian flavors got cozy under one warm bowl—and the mozzarella croutons add that perfect melty, crispy surprise on top. Stick with me, because I’m going to share every little trick to make this soup your new go-to on chilly evenings!

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Why You’ll Love This Recipe

Flavor Explosion: The blend of fire-roasted tomatoes, parmesan, and fresh basil gives a bright, savory kick that wakes up your taste buds.
Comfort in a Bowl: Juicy baked chicken and pasta make this soup hearty enough to fill you up like a meal.
Mozzarella Croutons Magic: Those golden, melty croutons on top offer a satisfying texture contrast that’s pure comfort food bliss.
Simple & Accessible: Using pantry staples and straightforward steps means you can whip this up any night of the week.

The dish shows a close-up of a layered pasta meal in a white bowl on a white marbled surface. The top layer is a thick square of melted cheese, golden and bubbly with light brown spots. Underneath the cheese, there's a crispy toasted layer with a light golden color. Surrounding this is a rich red tomato sauce with visible bits of herbs and spices. Scattered around are spiral pasta pieces, pale yellow with a slightly soft texture. Bright green fresh basil leaves add a pop of color near the center. The overall look is warm, cheesy, and richly textured. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Parmesan Soup with Mozzarella Croutons, Italian chicken soup, cheesy soup recipes, comforting chicken soup, mozzarella croutons recipe

Ingredients You’ll Need

The ingredients for this Chicken Parmesan Soup with Mozzarella Croutons Recipe come together in a way that balances fresh, savory, and wholesome flavors. I always make sure to have good quality chicken broth and fresh basil on hand—they really elevate the soup’s character.

Flat lay of boneless skinless chicken breasts with natural texture and pale pink color, a sweet whole onion with unpeeled papery skin, three whole garlic cloves with white cloves and papery husks, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried basil leaves, a small white ceramic bowl of fire roasted diced tomatoes showing tomato chunks with charred bits, uncooked farfalle pasta with characteristic bowtie shapes and smooth pale yellow surface, fresh whole basil leaves with vibrant green color, finely grated pale yellow parmesan cheese in a small white ceramic bowl, several evenly cut bread cubes with natural crust and soft crumb in a simple white ceramic bowl, several thin slices of fresh white mozzarella cheese stacked neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Parmesan Soup with Mozzarella Croutons, Italian chicken soup, cheesy soup recipes, comforting chicken soup, mozzarella croutons recipe

Boneless, skinless chicken breasts: Choosing fresh chicken breasts keeps the meat tender and juicy after baking.
Salt, pepper, garlic powder, dried basil: These simple seasonings layer flavor beautifully right from the baking step.
Chicken broth: I swear by Swanson chicken broth because it adds depth without overpowering the soup.
Olive oil: A splash for roasting and sautéing adds richness and helps bring out aromatics.
Sweet onion: Diced for sweetness and body; cook until soft for the best base.
Garlic cloves: Minced fresh garlic is a must to infuse that classic Italian warmth.
Tomato paste: A small dollop deepens the tomato flavor, giving that robust color and richness.
Fire roasted diced tomatoes: These add smoky, bright tomato chunks that contrast nicely with the creamy cheese.
Pasta (rotini or farfalle): Shapes that cradle sauce and bits of chicken, making each bite delightful.
Parmesan cheese: Finely grated for melting into the soup and extra for topping—an essential savory touch.
Fresh basil leaves: Fresh herbs on top for that pop of color and fragrance you’ll love.
Bread cubes: The foundation for your mozzarella croutons; a day-old rustic bread works great.
Mozzarella cheese slices: The melty star of the croutons, lending a gooey richness that’s irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Chicken Parmesan Soup with Mozzarella Croutons Recipe depending on the season or what I have around. Don’t be afraid to make it your own—this soup is forgiving and flexible.

Vegetable Boost: Sometimes I add chopped spinach or kale in the last few minutes of simmering for a fresh green touch and extra nutrients.
Spicy Kick: Adding a pinch of red pepper flakes to the sauté makes the soup zing with a little heat—my family loves this variation!
Gluten-Free Pasta: I substitute gluten-free rotini when hosting friends who avoid gluten—works just as well here.
Cheese Swap: Tried using provolone or fontina on the croutons for a different melty cheese experience; delicious!

How to Make Chicken Parmesan Soup with Mozzarella Croutons Recipe

Step 1: Roast the Chicken to Juicy Perfection

Preheat your oven to 400°F. Place the chicken breasts on a baking sheet and sprinkle with salt, pepper, garlic powder, and dried basil—this seasoning really seals in flavor while baking. Drizzle a little olive oil on top or spritz with spray oil to help them brown softly. Bake for about 20 minutes until the internal temp hits 160°F—don’t skip the thermometer here; it’s the secret to perfectly cooked, juicy chicken without dryness. Once the chicken cools down, chop it into bite-sized cubes. I love doing this step first because it builds a great flavor base for the soup.

Step 2: Create the Melty Mozzarella Croutons

While the chicken’s roasting, grab some bread cubes about 1 to 2 inches—day-old rustic bread works wonders for texture—and drizzle with olive oil on a baking sheet. Pop them in the oven for 8 to 10 minutes until they start turning golden and crisp. Pull the tray out, cover each cube with a slice of mozzarella, and slide it back in for 2 to 3 minutes until the cheese melts gloriously. Bonus tip: if you want to prep ahead, toast your bread cubes in advance and just reheat topped with mozzarella before serving.

Step 3: Build the Soup Base with Aromatics

Heat a large stockpot over medium heat and stir in olive oil. Toss in diced onion, minced garlic, along with salt, pepper, and dried basil. Stir frequently and let the onions soften—this usually takes about 5 to 6 minutes. The aroma at this stage is where the foundation for the soup’s rich flavor comes alive. Next, add tomato paste and cook for another 5 minutes, letting it develop deeper color and a slight sweetness.

Step 4: Simmer with Chicken, Tomatoes, and Broth

Throw in the diced cooked chicken, fire roasted diced tomatoes (juice and all), and pour in the chicken broth. Bring everything up to a gentle boil, then reduce to a simmer. This is when the flavors start marrying beautifully. Let it bubble gently while you prepare your pasta.

Step 5: Cook the Pasta Right in the Soup

Add your pasta—rotini or farfalle are my favorites because their shapes trap sauce and goodness perfectly. Cook for about 8 to 10 minutes, stirring every now and then so the noodles don’t stick. Keep in mind pasta cook times can vary a bit; taste-test during cooking to grab the perfect al dente texture.

Step 6: Finish with Parmesan and Serve with Mozzarella Croutons

Just before serving, stir in finely grated parmesan cheese—it melts into the soup, adding a creamy, salty depth you’ll immediately crave again. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and crown each serving with a couple of those gorgeous mozzarella croutons. A sprinkle of extra parmesan and fresh basil leaves over the top adds the perfect pop of color and freshness.

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Pro Tips for Making Chicken Parmesan Soup with Mozzarella Croutons Recipe

Use a Meat Thermometer: It’s the easiest way to get tender, juicy chicken that isn’t overcooked—especially important for soup texture.
Bread Choice Matters: Rustic or artisan bread works better for croutons than pre-sliced sandwich bread, giving you a crunchier texture.
Toast Aromatics Slowly: Cooking onions and garlic gently releases their natural sweetness without bitterness.
Avoid Overcooking Pasta: Cook it just al dente in the soup so it doesn’t turn mushy after resting.

How to Serve Chicken Parmesan Soup with Mozzarella Croutons Recipe

The image shows two white bowls filled with a rich soup on a white marbled surface. Each bowl has three main layers: the bottom layer is a reddish-brown broth, slightly thick with visible seasoning. The middle layer has yellow spiral pasta mixed with chunks of cooked light brown meat and small pieces of green basil leaves scattered on top. The top layer features a square piece of melted cheese with a light golden-brown crust. A silver spoon is placed inside the front bowl, resting on the edge. Nearby, there is a partially visible carton of chicken broth and two fresh basil leaves on the surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Parmesan Soup with Mozzarella Croutons, Italian chicken soup, cheesy soup recipes, comforting chicken soup, mozzarella croutons recipe

Garnishes

I always go for a little extra parmesan sprinkle and a few fresh basil leaves right on top. The fresh basil lifts the whole dish with its bright, herbal aroma, and the extra cheese offers that final savory hit we all love in Italian dishes.

Side Dishes

This soup is so filling, but I like pairing it with a crisp green salad dressed simply with lemon and olive oil. Sometimes, a side of roasted vegetables or a light antipasto platter with olives and pickled veggies rounds out the meal perfectly.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini bread bowls hollowed from sourdough loaves—then topped with cheese for extra wow factor. Another fun idea is layering the soup and croutons in clear glass mugs to show off the layers; it’s unexpected and beautiful!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. I keep the mozzarella croutons separate because they lose their crispness when refrigerated. Just pop those croutons in the oven to refresh before serving again.

Freezing

This soup freezes really well—but I recommend freezing it without the pasta if you can, since pasta can get mushy after thawing. When ready to enjoy, just thaw the soup, reheat gently, then cook fresh pasta or add leftover cooked pasta right before serving.

Reheating

I reheat leftover soup on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it seems too thick. Then, top again with freshly toasted mozzarella croutons for that melty crunch.

FAQs

Can I use pre-cooked or rotisserie chicken for this recipe?

Absolutely! If you’re short on time, using pre-cooked chicken works perfectly. Just shred or cube it and add it during the simmering step. It won’t be quite the same as roasting your own chicken for fresh flavor, but it still makes a delicious soup—and you save prep time!
What’s the best type of bread to use for mozzarella croutons?

I recommend sturdy, rustic bread like a country loaf, ciabatta, or sourdough for the croutons. These breads hold up well to toasting and make that perfect crispy exterior with a chewy center under the mozzarella topping. Avoid very soft sandwich breads as they can get soggy easily.
Can I make this soup vegetarian?

You can tweak this recipe by using vegetable broth and omitting the chicken, or swapping it out for plant-based protein like sautéed mushrooms or chickpeas. Keep the other ingredients the same to maintain that rich tomato-parmesan-basil flavor.
How long do mozzarella croutons stay crispy?

They’re best enjoyed immediately after melting the mozzarella, as they can soften after sitting. If you have leftovers, store them separately and re-toast in the oven for a few minutes before serving to bring back the crunch.

Final Thoughts

This Chicken Parmesan Soup with Mozzarella Croutons Recipe is truly one of those meals that feels like a warm hug on a chilly day. I absolutely love how the sharpness of parmesan and fresh basil balances with tender chicken and rich tomato broth. And those cheesy croutons? Game changer! Whether you’re cooking for family, friends, or just treating yourself, this soup is easy enough for a weeknight but special enough to impress. Grab your apron, give it a try, and I promise it’ll become a staple you’ll keep coming back to.