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Italian Chicken Soup is hearty, cozy comfort food at its best. Tender chicken, plenty of vegetables, small pasta, and fresh herbs simmer together in a rich, flavorful broth that’s finished with Parmesan for a satisfying meal the whole family will love. Best of all, it’s ready in about 30 minutes, making it perfect for busy weeknights, chilly evenings, or anytime you’re craving a warm bowl of homemade soup.
Fresh basil, parsley, rosemary, and Parmesan give this soup its unmistakable Italian-inspired flavor, while a generous helping of chicken and vegetables makes every bowl hearty enough to serve as dinner. It’s the kind of comforting recipe you’ll find yourself making again and again.
If you love homemade chicken soup, be sure to browse all of my Chicken Soup Recipes for even more cozy favorites. You’ll also love my Marry Me Chicken Soup, Italian Penicillin, and Chicken Florentine Soup. Or, if you’re looking for another comforting Italian-inspired dinner, try my Chicken Vesuvio.
💗 Pull up a spoon and let’s make this cozy family favorite together!
✨ Before You Begin
✨ Use cooked chicken. Rotisserie chicken makes this soup especially quick and easy, but leftover baked or poached chicken breasts or thighs work just as well.
✨ Sauté the vegetables well. Cook the onions, carrots, and celery until they’re tender and fragrant before adding the broth. This simple step builds the rich flavor base for the soup.
✨ Choose the right pasta. Small pasta shapes like ditalini, elbow macaroni, or orzo are perfect because they fit nicely on a spoon and soak up the flavorful broth.
✨ Don’t overcook the pasta. Simmer the pasta just until al dente. It will continue to soften slightly as it sits in the hot broth and during storage.
✨ Taste before serving. Parmesan and Better Than Bouillon both add saltiness, so wait until the end to adjust the seasoning with additional salt and pepper.
✨ Garnish generously. Finish each bowl with fresh basil, parsley, and plenty of shaved Parmesan for the best flavor and a beautiful presentatio
Italian Chicken Soup Ingredients + Key Notes
Olive Oil: Use a good-quality extra virgin olive oil to sauté the vegetables and build the soup’s flavorful base.
Onion: I prefer yellow onion for its mild sweetness, but white onion works just as well.
Garlic: Fresh garlic gives the soup the best flavor. Jarred minced garlic can taste harsh or acidic because of the preservatives.
Carrots: Add natural sweetness, color, and hearty texture.
Celery: Adds savory flavor and balances the sweetness of the carrots.
Italian Seasoning: This classic herb blend gives the broth its Italian-inspired flavor. If your blend doesn’t contain rosemary, don’t worry—this recipe adds fresh rosemary separately.
Bay Leaf: Adds a subtle savory depth to the broth as it simmers.
Chicken Stock: Use low-sodium chicken stock so you can control the seasoning.
Better Than Bouillon: One of my favorite ingredients! It enriches the broth with deep chicken flavor, making the soup taste like it simmered all day.
Fresh Rosemary: Fresh rosemary adds wonderful aroma and depth. If needed, substitute ½ teaspoon dried rosemary.
Salt + Black Pepper: Season to taste. Remember that the Parmesan and Better Than Bouillon both add saltiness, so it’s best to adjust the seasoning at the end.
Fresh Parsley + Fresh Basil: Stir these in just before serving to add fresh, bright flavor and a beautiful pop of color.
Shaved Parmesan Cheese: A generous sprinkle of shaved Parmesan adds the perfect savory finishing touch. Freshly shaved Parmesan melts beautifully into the hot soup, but shredded Parmesan works well too.
🥣 How to Make Italian Chicken Soup
Sauté the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 7–8 minutes.
Build the broth: Pour in the chicken stock and stir in the Better Than Bouillon, rosemary sprig, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are completely tender, about 10–12 minutes.
Cook the pasta: Stir in the dry pasta and cooked chicken. Simmer just until the pasta is al dente, following the cooking time on the package. The pasta will continue to soften slightly in the hot broth, so avoid overcooking it.
Finish with fresh herbs: Remove the rosemary sprig and bay leaf, then stir in the fresh parsley and basil. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and finish each serving with plenty of shaved Parmesan cheese. Serve hot with crusty bread for the ultimate comforting meal.
***See the full instructions below.
⭐ Pro Tips
⭐ Boost the broth: If you want extra depth, replace 1 cup of stock with a splash of dry white wine when you add the broth — the alcohol cooks off, leaving rich, savory flavor.
⭐ Don’t overcook the pasta. Since it keeps cooking slightly in the hot broth, stop when it’s just al dente.
⭐ Make it creamy: Stir in ½ cup of heavy cream or a spoonful of mascarpone at the end for a creamy Italian twist.
⭐ Perfect shortcut: Rotisserie lemon pepper chicken adds an extra layer of flavor — especially in the broth!
⭐ Freeze smart: If planning to freeze, cook and store the pasta separately to prevent it from soaking up too much liquid.
Crockpot Instructions for Italian Chicken Soup
Want to let your slow cooker do the work? This soup turns out beautifully in the Crockpot!
Add all the ingredients except the pasta, cooked chicken, parsley, basil, and Parmesan to your slow cooker. Stir well, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded.
About 30 minutes before serving, stir in the pasta and cooked chicken. Continue cooking until the pasta is just al dente. Finish by stirring in the fresh basil and parsley, then serve topped with plenty of shaved Parmesan.
It’s the same rich, aromatic Italian chicken soup you love—just with the ease of set-it-and-forget-it cooking!
Variations
- Make It Creamy: Stir in ½ cup of heavy cream or a few tablespoons of mascarpone before serving for a luxurious creamy version.
- Add Greens: Toss in a couple of handfuls of baby spinach or kale during the last few minutes of cooking.
- Add More Vegetables: Mushrooms, zucchini, or green beans are delicious additions if you want to make the soup even heartier.
- Spicy Twist: Stir in a pinch of red pepper flakes or drizzle with Calabrian chili oil for gentle heat.
- Use a Different Pasta: Orzo, ditalini, elbow macaroni, or small shells all work beautifully.
Every variation keeps the heart of this soup the same — cozy, Italian-inspired comfort in every bowl.
Storing + Freezing + Make-Ahead
Storing: Let the soup cool completely, then transfer it to an airtight container and refrigerate for 3–4 days.
Freezing: This soup freezes well for up to 3 months. For the best texture, freeze it without the pasta and cook fresh pasta when you’re ready to serve. If you freeze the soup with the pasta already added, expect it to soften after thawing.
Reheating: Warm the soup gently on the stovetop over medium-low heat or microwave individual portions until heated through. If the pasta has absorbed some of the broth during storage, simply stir in a splash of chicken stock or water to loosen the soup.
Make-Ahead: Save time by chopping the onion, carrots, and celery up to 2 days in advance and storing them in an airtight container in the refrigerator. Using shredded rotisserie chicken makes this soup come together even faster on busy weeknights.
What to Serve With Italian Chicken Soup
Fresh + Crisp Sides:
Pair this comforting soup with a 1905 Salad, Mediterranean Salad, or House Salad with Balsamic Vinaigrette Recipe for a bright contrast of flavors.
Cozy Breads:
You can’t go wrong with Olive Garden breadsticks, Garlic and Herb Parker House Rolls, Garlic Bread, or my practically Dutch Oven Bread for dunking.
Sweet Finishes:
End the meal with a slice of Tiramisu or Cannoli Dip for a classic Italian-inspired finale.
Frequently Asked Questions
◆ Can I Use Raw Chicken Instead of Cooked?
Yes! Add raw chicken breasts or thighs to the simmering broth and cook until they reach 165°F internally. Remove the chicken, shred or chop it, then return it to the soup before adding the pasta.
◆ What Kind of Pasta Works Best?
Small pasta shapes like ditalini, orzo, elbow macaroni, or small shells are perfect because they hold up well and fit nicely on a spoon.
◆ Can I Make This Soup Vegetarian?
Absolutely! Omit the chicken, use vegetable broth instead of chicken stock, and stir in a can of drained and rinsed white beans for a hearty, protein-packed alternative.
◆ Is This Soup Thick or Brothy?
This soup is hearty but still brothy, with plenty of vegetables, chicken, and pasta in every spoonful. If you prefer a thicker soup, let it simmer uncovered for a few extra minutes.
💗 If you still have questions, drop them in the comments—I’m always happy to help!
More Cozy Italian-Inspired Soup Recipes
- Italian Sausage Soup – Hearty and full of savory sausage, vegetables, and pasta simmered in a rich tomato broth.
- Lasagna Soup – Everything you love about cheesy lasagna in one cozy bowl.
- Tuscan White Bean Soup – Rustic and nourishing with creamy white beans, fragrant herbs, and a drizzle of olive oil.
- Zuppa Toscana – The Olive Garden favorite with sausage, potatoes, kale, and a creamy broth.
- Creamy Chicken Tortellini Soup – Tender chicken and cheese-filled tortellini in a rich, comforting creamy broth.
Tried This Recipe?
I’d love to hear how your Italian Chicken Soup turned out! If you made this recipe, please leave a ⭐⭐⭐⭐⭐ rating and a quick comment below. Your feedback helps other home cooks and means so much to me.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Italian Chicken Soup
Ingredients
Soup:
- 2 tablespoons olive oil
- 2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups carrots, cut into small cubes
- 1 1/2 cups celery, diced
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 8-10 cups chicken stock
- 1 heaping tablespoon chicken Better Than Bouillon
- 1 sprigs fresh rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups small shape pasta, dry
- 3-4 cups cooked chicken
- 1/2 cup fresh Italian parsley, chopped
- 1 1/2 cups fresh basil, chopped
- 1 1/2 cups shaved parmesan cheese, optional
Instructions
- Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes.
- Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
- Stir in the pasta and cooked chicken. Simmer just until the pasta is al dente, then remove the pot from the heat. The pasta will continue to soften slightly in the hot broth. Adjust seasoning if needed.
- To serve, ladle soup into each bowl, then top with a generous pinch of shaved Parm.
Fans Also Made:
Nutrition
Yum! Husband wanted seconds ❣️
Paula Im so happy the hubby had seconds! Thanks so much for leaving a comment and the 5 star rating!
Can make this in a pressure cooker?
Hey, Emily. Yes, that’ll do.
Thanks for the great food 😋 it’s awesome
Thank you! Enjoy 🙂
I made this last week and EVERYONE loved it! Even my picky grand kids!! It was so good! Thank you for this recipe that will be made regularly now!
Wow, I’m so happy it was a hit! Thanks, Valerie 🙂
Are the fennel seeds crushed first then added?
Are you talking a teaspoon?
Thanks
Pamela
Hi Pamela. I don’t have fennel seeds in my recipe. I think you were responding to a reader comment.
Since Cobid is taking a nasty turn again in Saint Louis, I give a copy to my favorite Italian clients. My recommendation is to use a lot of organic fennel seed…
Thanks, Katherine! Enjoy 🙂
Love this!!!
thank you, Cheryl! <3
Yay! Thank you, Cheryl! 🙂
Can’t WAIT to make this, yum yum yum!
I hope you enjoy! <3
Every hot spoonful was delicious with each soup bowls containing spiced recipe’s ingredients perfection, we are so blessed!