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Easy Chicken Parmesan Orzo Soup

Chicken Parmesan orzo soup simmers chicken breasts, vegetables, and orzo in a tomato-rich broth until the pasta is al dente. Spinach, Parmesan, and shredded mozzarella finish each bowl with savory flavor and a creamy, cheesy topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) petite diced tomatoes with juices
  • 1 lb chicken breasts boneless, skinless
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup dry orzo
  • 2 cups baby spinach
  • 0.5 cup Parmesan cheese finely grated
For serving
  • 0.5 cup mozzarella cheese shredded, low-moisture

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and carrots and cook for 5 to 7 minutes, stirring occasionally, until the onion is softened.
  2. Stir in the garlic, tomato paste, and Italian seasoning and cook for 1 minute.
  3. Add the broth, tomatoes with their juices, chicken breasts, salt, and pepper; bring to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the thickest part of each chicken breast reaches 165°F.
  4. Transfer the chicken to a plate and add the orzo to the pot; simmer for 8 to 10 minutes, stirring occasionally, until the orzo is al dente.
Finish and serve
  1. Shred the chicken with two forks and return it to the pot; stir in the spinach and simmer for 1 to 2 minutes, until the spinach wilts and the chicken is hot, then remove the pot from the heat and stir in the Parmesan.
  2. Ladle the soup into bowls and top each serving with mozzarella.

Notes

For the best texture, cook the orzo until just al dente. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the orzo may soften after thawing. For a dairy-free option, use dairy-free Parmesan and mozzarella alternatives.