Easy Chicken Parm Soup comes together fast for a delicious weeknight dinner, and it tastes like the Italian classic in a bowl! Chicken, pasta, herbs, and Parmesan cheese in a flavorful rich tomato broth make it perfect cold-weather comfort food.
Cook the pasta to al dente according to the package directions; drain and set aside.
Heat the oil in a large saucepan over medium to medium-high heat. Add the onion and bell pepper and cook until softened but not browned, about 6 to 8 minutes, stirring occasionally. Add the garlic, rosemary, thyme, salt, and black pepper, and cook 1 minute more, stirring constantly.
Stir in the marinara sauce and chicken stock. Turn the heat up and bring to a simmer.
Once simmering, stir in the cheese and chicken, and heat until warm, about 2 minutes, stirring frequently. Turn off the heat and stir in the pasta.
Serve with more grated Parmesan for topping.
Notes
Substitute for Fresh Herbs: If you don’t have fresh herbs on hand, substitute 4 teaspoons of dried Italian herb mix instead of the rosemary and thyme.
Serving Tip: For a pop of color, serve the soup with fresh parsley or basil on top.