White Bean & Chicken Parmesan Soup : Hearty, Cheesy, and High-Protein

Ditch the Takeout Menu: Your New Favorite Soup is Here!

Hey, friend! Isla here. Can I let you in on a little secret? Some of the best comfort food in the world doesn’t come from a fancy restaurant or a complicated recipe. It comes from a single, glorious pot simmering on your stovetop. You know the kind. The one that fills your whole kitchen with the kind of smell that makes your stomach do a happy little dance. The one that promises warmth, coziness, and a big, flavorful hug in a bowl.

That’s the exact magic I was chasing when I created this White Bean & Chicken Parmesan Soup. We all adore the classic, crispy, cheesy goodness of Chicken Parmesan, right? But let’s be real—the breading, the frying, the baking… sometimes, you just don’t have the time or energy for that whole production. So, I thought, what if we could capture every single one of those incredible, savory, Italian-inspired flavors and turn them into a spoonable, soul-satisfying soup? A soup that’s hearty enough for a main course, packed with protein to keep you full and fueled, and ready in about 30 minutes flat?

Well, my fellow flavor fanatic, we absolutely can. This soup is the ultimate weeknight win. It’s the cozy, cheesy, tomato-y answer to your “what’s for dinner?” dilemma. It’s comfort food with a clever twist, and I am so excited to ride this flavor wave with you. So, grab your favorite soup pot, and let’s get cooking!

The Sunday Supper That Started It All

This recipe has its roots in one of my favorite childhood memories. Picture this: It’s a blustery Sunday evening in our little coastal town. The wind is whipping off the water, and the whole house smells like my dad’s famous, slow-simmered marinara sauce—a recipe passed down from my Nonna. My mom would be making a huge tray of chicken parmesan, and the rule was always that if you hung around the kitchen, you got the first taste of the crispy, cheesy bits from the corner of the pan.

But one particularly chaotic Sunday, my dad, in his grand chef-style enthusiasm, accidentally made enough sauce to feed a small army. We had leftovers for days. That’s when my mom, the queen of kitchen improvisation, threw shredded leftover chicken, some white beans from the pantry, and a whole lot of that incredible sauce into a pot with some broth. “We’re having soup-parmesan!” she declared. It was a hilarious, thrown-together masterpiece that had us all scraping our bowls. This recipe is my tribute to that night—a little less chaotic, but with all the same heart and flavor. It proves that the best meals aren’t always planned; sometimes, they’re just happily, deliciously, discovered.

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Your Flavor Lineup: What You’ll Need

Here’s the dream team of ingredients that’s going to make this soup unforgettable. I’ve included some of my favorite chef-y insights and swaps so you can make it your own!

• 1 tbsp Olive Oil: Our flavorful starting point. It’s going to sauté our aromatics to perfection. Don’t have olive oil? Any neutral oil like avocado or grapeseed works just fine.
• 1 small Onion, diced: The humble foundation of so many great dishes. It adds a subtle sweetness and depth. A yellow or white onion is perfect here.
• 2 cloves Garlic, minced: Flavor bomb alert! Fresh is best, but in a pinch, ½ teaspoon of jarred minced garlic will do the trick.
• 1 tsp Italian Seasoning: This little jar is a powerhouse! It’s a perfect blend of oregano, basil, thyme, and rosemary. If you don’t have the blend, just use ½ tsp dried oregano and ½ tsp dried basil.
• ¼ tsp Red Pepper Flakes (optional): My secret weapon for a gentle, warm hum in the background. It doesn’t make the soup spicy, just wonderfully complex. Leave it out if you’re sensitive to heat.
• 1 can (15 oz) Crushed Tomatoes: This is the heart and soul of our “parmesan” flavor base. It creates a rich, velvety broth. I don’t recommend substituting with diced tomatoes, as the texture won’t be as luxuriously smooth.
• 1 can (15 oz) White Beans, drained and rinsed: I’m a sucker for creamy cannellini beans, but navy or great northern beans are fantastic, too! They add heartiness, fiber, and a lovely creamy texture. Rinsing them gets rid of any excess sodium and that starchy can liquid.
• 4 cups Chicken Broth: This is our liquid gold. Use a good-quality broth for the best flavor. For a richer soup, you could use half broth and half water with a tablespoon of better-than-bouillon.
• 2 cups cooked, shredded Chicken: The ultimate time-saver! This is where your rotisserie chicken shines. No need to dirty another pan! You could also use leftover grilled chicken or even quickly poach two chicken breasts in the broth before you start.
• ½ cup grated Parmesan Cheese: Please, for the love of all that is cheesy and good, use the real stuff from a wedge! The pre-grated kind in a tub often has anti-caking agents that can make your soup a little grainy. Freshly grated Parmesan melts like a dream and tastes infinitely better.
• ½ cup shredded Mozzarella (for topping): Because what’s chicken parm without that glorious, melty, stretchy mozzarella blanket? A low-moisture, part-skim mozzarella works best for topping as it browns beautifully under the broiler.
• Salt and Black Pepper, to taste: Your essential flavor finishers. Always season at the end, after you’ve added the Parmesan, as the cheese is quite salty itself.
• Fresh Basil or Parsley for garnish: A pop of fresh green color and a burst of herbal fragrance that takes this soup from great to “wow!”

Let’s Make Some Soup Magic: Step-by-Step

Ready to create some kitchen alchemy? Follow these steps, and you’ll be ladling up perfection in no time. I’ve tucked my favorite little chef hacks in with each step to make you feel like a pro.

1. The Aromatic Base: Grab your largest, heaviest-bottomed pot or Dutch oven. Place it over medium heat and add your tablespoon of olive oil. Once the oil shimmers (that’s your cue it’s hot!), toss in the diced onion. We’re not looking for color here, just softness. Sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent and sweet. Chef’s Hack: Add a tiny pinch of salt to the onions as they cook. This helps draw out their moisture and speeds up the softening process!
2. Bloom the Spices: Now, clear a little space in the center of the pot and add your minced garlic, Italian seasoning, and red pepper flakes. Let them sizzle for just 30 seconds—you’ll smell their incredible fragrance waking up! This quick step, called “blooming,” unlocks the essential oils in the spices and garlic, giving your soup a much deeper, more complex flavor base than if you just dumped them in with the liquid.
3. Build the Broth: It’s time to bring it all together! Pour in the crushed tomatoes, the drained and rinsed white beans, the chicken broth, and your pre-cooked, shredded chicken. Give everything a good, confident stir to combine. Crank the heat up to high and bring the pot to a lively boil. Once it’s bubbling away, immediately reduce the heat to low, pop a lid on, and let it simmer gently for 15-20 minutes. Chef’s Hack: This simmering time isn’t just about heating everything through; it’s crucial for letting the flavors get to know each other and mingle, creating a harmonious and rich-tasting soup.
4. The Cheesy Finish: After your soup has simmered into a state of cozy perfection, take it off the heat. Now, stir in that ½ cup of freshly grated Parmesan cheese. Stir until it’s fully melted and incorporated, creating a slightly creamy, umami-packed broth. This is your moment to taste! Dip a spoon in (blow on it first!), and season with salt and black pepper until it tastes just right for you. Remember, the Parmesan is salty, so you likely won’t need much extra salt.
5. The Grand Finale (The Melty Top!): Ladle the hot soup into oven-safe bowls. This is non-negotiable for the full Chicken Parm experience! Top each bowl generously with the shredded mozzarella cheese. Now, carefully place the bowls on a baking sheet and slide them under your oven’s broiler for just 1-2 minutes. WATCH IT CLOSELY! You’re looking for bubbly, golden-brown spots on the cheese. No broiler? No problem! You can just let the residual heat of the soup melt the cheese, but the broiler gives you that authentic, baked-parmesan vibe. Finish with a sprinkle of fresh basil or parsley for that gorgeous color and fresh flavor.

How to Serve It Up in Style

This soup is a hearty meal all on its own, but let’s talk about building the ultimate cozy meal experience. I love serving this with a thick, crusty slice of garlic bread or a warm, buttery dinner roll for dipping—essential for getting every last drop of that tomato-Parmesan broth! For a lighter option, a simple side salad with a sharp vinaigrette (like my favorite lemon-Dijon dressing) cuts through the richness of the soup perfectly. It’s all about that balance of cozy and fresh!

Ride Your Own Flavor Wave: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Vegetarian Delight: Simply swap the chicken broth for vegetable broth and omit the chicken. Add an extra can of white beans or a cup of cooked pasta (like ditalini or small shells) for heartiness.
• Spicy Arrabbiata Twist: Love heat? Double the red pepper flakes and stir in a tablespoon of Calabrian chili paste with the tomatoes for a truly fiery, arrabbiata-style soup.
• Greens, Please! Stir in a few big handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering. It wilts down perfectly and adds a wonderful nutritional boost.
• Creamy Dreamy Version: For an ultra-luxurious, creamy tomato soup vibe, stir in ¼ cup of heavy cream or half-and-half along with the Parmesan cheese.
• Turkey Parmesan Swap: Have leftover Thanksgiving turkey? It works beautifully in place of the chicken for a post-holiday treat!

From My Kitchen to Yours: Chef’s Notes

This soup has become a staple in my own home, and like any good friend, it’s evolved over time. The first time I made it, I was so excited that I added the mozzarella directly into the pot while it was still on the heat. Big mistake! It turned into a stringy, clumpy mess. Lesson learned: the mozzarella is strictly a topping, while the Parmesan is the one that melts beautifully into the broth. It’s these little kitchen fails that make us better cooks, I swear!

I also love that this soup is a meal prep superstar. It tastes even better the next day after the flavors have had more time to cozy up together. It freezes beautifully, too (just leave off the mozzarella topping until you’re ready to serve). I often double the batch and stash some in the freezer for those days when I need a instant comfort food fix. It’s my edible security blanket.

Your Soup Questions, Answered!

I’ve gotten so many messages about this soup over on BiteTide! Here are the answers to the most common questions.

Q: My soup turned out a bit bland. How can I fix it?
A: Don’t worry, we can fix that! Blandness is almost always a seasoning issue. First, make sure you added enough salt and pepper at the end. If it’s still lacking, try adding a splash of acidity—a teaspoon of balsamic vinegar or a squeeze of lemon juice can brighten all the flavors instantly. A pinch more Italian seasoning or a dash of garlic powder can also help deepen the flavor profile.

Q: Can I make this in a slow cooker or Instant Pot?
A> You absolutely can! For the Slow Cooker: Sauté the onions and garlic as in steps 1 & 2, then transfer everything to the slow cooker except for the Parmesan and mozzarella. Cook on LOW for 6-7 hours or HIGH for 3-4. Stir in the Parmesan at the end. For the Instant Pot: Use the sauté function for steps 1 & 2. Add everything except the cheeses, secure the lid, and cook on HIGH pressure for 10 minutes. Do a quick release, then stir in the Parmesan.

Q: My cheese clumped together when I stirred it in. What happened?
A> This usually happens if the soup is at a rolling boil when you add the cheese, or if you used pre-grated cheese with anti-caking agents. The key is to always take the pot off the heat before stirring in the Parmesan. And remember, we only stir the Parmesan into the broth; the mozzarella is strictly a topping for melting on top!

Q: Is there a way to make this soup lower in carbs?
A> For sure! The main carb sources here are the beans and the tomatoes. You can reduce the beans by half or leave them out entirely and add extra chicken instead. You could also swap the crushed tomatoes for a can of diced tomatoes, which are slightly lower in carbs. It will change the texture a bit, but it’ll still be delicious!

Quick Nutritional Info*

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yields: 4 servings | Skill Level: Easy

Approximate Per Serving:
Calories: 370 | Protein: 34g | Carbs: 20g | Fat: 18g | Fiber: 4g

*Please note: Nutritional information is an estimate and can vary based on the specific ingredients you use. It’s always best to calculate your own using your preferred tool for precise data.

This satisfying soup brings together tender chicken, creamy white beans, and plenty of Parmesan for a comforting meal that feels familiar yet fresh. It’s quick to make, big on flavor, and guaranteed to become a weeknight favorite when you need something warm, filling, and delicious.