Save There's something about the smell of chicken hitting a hot grill that makes everything feel like dinner at an Italian trattoria, even if you're just standing in your own kitchen on a Tuesday night. I discovered this soup by accident, really—I had grilled chicken leftover from the weekend and a craving for something warm and deeply satisfying that didn't require starting from scratch. Throwing it into a pot with tomatoes and broth felt like the most natural thing, and then came the Parmesan, melting into silky threads, and suddenly what started as a simple solution became something I found myself making again and again.
I made this for my neighbor during a particularly cold February when she'd been under the weather, and watching her face light up when she tasted it told me everything I needed to know. She asked for the recipe the same day, and now I see her making it on Sunday evenings with her family gathered around the kitchen counter. That's when I realized this soup does something special—it brings people together without any fuss.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts give you enough protein to make this genuinely filling, and grilling them first adds a layer of flavor that boiled chicken just can't match.
- Olive oil: Use a good quality one for brushing the chicken; the flavor difference is noticeable once everything comes together.
- Italian seasoning: This blend of dried herbs does the heavy lifting on the chicken, so don't skimp or substitute with something else.
- Yellow onion, garlic, carrot, and celery: These four are the foundation—the soffritto that makes Italian cooking sing—and chopping them finely helps them dissolve into the broth beautifully.
- Crushed tomatoes: A 28-ounce can is your best friend here; canned actually works better than fresh because the tomatoes are already broken down and concentrated.
- Low-sodium chicken broth: Four cups is the sweet spot for a soup that's brothy but still feels substantial; use low-sodium so you control the salt level.
- Dried basil and red pepper flakes: The basil goes into the pot early, and red pepper flakes are optional but highly recommended if you like a whisper of heat.
- Shredded Parmesan and mozzarella: Fresh shredded cheese melts infinitely better than pre-shredded, and you'll taste the difference immediately.
- Fresh basil and garlic croutons: These finish the soup with brightness and texture; fresh basil especially makes it feel like something special.
Instructions
- Heat the grill and prepare the chicken:
- Get your grill pan or outdoor grill hot—you want it sizzling when the chicken hits. Brush those breasts with olive oil, sprinkle them generously with Italian seasoning, salt, and pepper, and lay them on the grill; you'll hear that satisfying sear, and after 6 to 7 minutes per side, they should reach 165°F inside and have those beautiful char marks.
- Rest and cut:
- Let the grilled chicken rest for a few minutes—this keeps it juicy—then dice or shred it into bite-sized pieces that will be easy to eat in every spoonful of soup.
- Build the soup base:
- In a large pot with a splash of olive oil over medium heat, add your onion, garlic, carrot, and celery, stirring often until everything is soft and the kitchen smells like Italian cooking, about 5 minutes. This is where the flavor foundation gets built.
- Simmer the broth and tomatoes:
- Pour in the crushed tomatoes, chicken broth, dried basil, and red pepper flakes if you're using them, then bring the whole thing to a boil before reducing the heat to a gentle simmer for 10 minutes. Let everything get to know each other.
- Add the grilled chicken and meld:
- Stir in your beautiful grilled chicken and let it simmer for 5 more minutes so all those flavors become one. Taste it now and adjust the salt and pepper until it tastes like your favorite Italian comfort food.
- Melt in the cheese:
- Just before serving, stir in half of the Parmesan and mozzarella over medium-low heat, watching it melt into silky ribbons throughout the soup. This is when it stops being regular soup and becomes something special.
- Finish and serve:
- Ladle the soup into bowls and top each one with the remaining cheeses, fresh basil scattered across the top, and a generous handful of garlic croutons for crunch. Serve immediately while the cheese is still warm and melty.
Save There was a moment last month when my teenager actually put their phone down mid-meal to ask for seconds, and that's when I knew this soup had real staying power. It's become one of those recipes that feels both impressive and totally doable, which is exactly what I look for when I'm cooking for people I care about.
Why Grilling the Chicken Matters
The magic of this soup lives in those grill marks. When you char the chicken, you're creating something called the Maillard reaction—essentially caramelization—that adds depth and richness that no amount of simmering can replicate. That smoky flavor threads through every spoonful, transforming what could be an ordinary tomato soup into something restaurant-worthy. If you don't have a grill pan, a cast-iron skillet works beautifully too; the key is high enough heat to actually sear the surface, not just cook it through.
The Cheese Situation
There's a reason this soup tastes so silky and rich: it's the combination of two cheeses doing different jobs. Mozzarella melts first and becomes almost creamy, while Parmesan adds that sharp, umami punch that makes you keep reaching for another spoonful. Shred your cheese fresh just before cooking if you can; pre-shredded has anti-caking agents that prevent smooth melting. I learned this the hard way when a batch turned grainy, and I've been religious about it ever since.
Timing and Temperature
The entire soup comes together in about 30 minutes of active cooking, which makes it perfect for weeknight dinners when you still want something that tastes like you put in real effort. The gentle simmer at the end is important—a rolling boil can make the tomatoes taste a bit sharp and metallic, so keep the heat medium and let things meld quietly. If you're in a rush, rotisserie chicken works in a pinch, though you'll lose that grilled-in flavor that makes this special.
- Always preheat your grill or pan for at least 2 minutes so the chicken sears properly instead of steaming.
- Adjust your seasonings at the end; salt levels vary depending on your broth brand, so taste before serving.
- Leftovers keep for 3 days in the fridge and reheat gently on the stove, never in the microwave where the cheese can get weird.
Save This soup has become one of my go-to recipes for those moments when I want to feel like I've cooked something real without spending all evening in the kitchen. Make it once and it'll probably become a regular in your rotation too.
Recipe FAQ
- → Can I use rotisserie chicken instead of grilling?
Absolutely. Rotisserie chicken works beautifully and shaves off about 15 minutes from your prep time. Simply shred the meat and add it during step 5. The flavor will still be delicious, though you'll miss the subtle smokiness from grilling.
- → How long does this keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors actually improve after a day or two. Reheat gently on the stovetop, adding a splash of broth if it seems too thick. Croutons are best added fresh to maintain their crunch.
- → Can I freeze this for later?
Yes, freeze without the cheese topping for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Add fresh Parmesan and mozzarella when serving for the best texture and flavor.
- → What can I serve alongside this?
A crisp green salad with vinaigrette balances the richness beautifully. Crusty bread for dipping, though perhaps redundant with croutons, never hurts. For authenticity, pour a glass of Chianti or another medium-bodied Italian red.
- → How can I make this gluten-free?
Simply omit the croutons or use certified gluten-free alternatives. The rest of the ingredients are naturally gluten-free. Always check your chicken broth label to ensure no gluten-containing additives were used during processing.
- → Can I make this in a slow cooker?
Sauté the vegetables first, then transfer everything except the cheese to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cheese just before serving. Skip the grilling step by adding cooked chicken during the last hour.