Creamy Italian Soup

This Italian Soup is about to become your favorite anything to eat in a bowl!

This Italian Soup tastes better than any restaurant at a fraction of the cost! It is super easy, seasoned to perfection and bursting with tender chicken, tomatoes, carrots, celery and pasta shells enveloped by creamy Parmesan basil broth. 

Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.Italian Soup

This  Italian Soup is one of my favorite soups ever.  It was inspired by the ingredients and flavor profile of my Tomato Basil Soup which is pureed and mega creamy and to-live-for (another must try).

In this Italian Soup version, we get all the same wonderful flavors and creaminess but I’ve left the vegetables whole for a fabulous hearty texture.

This beloved Italian Soup is swimming with tender chicken, sauteed onions, carrots, celery, bell peppers and small macaroni seasoned with bay leaves, garlic, parsley, oregano, cumin and of course plenty of fresh basil.

The Italian soup is delish left alone in this seasoned broth, but for over-the-top deliciousness – as in better than any restaurant – stir in Parmesan cheese and either heavy cream or half/half, and you won’t be able to stop after two bowls – you won’t even be tempted.

Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

WHAT SPICES For Italian Soup?

  • basil
  • parsley
  • oregano
  • ground cumin
  • salt
  • pepper
  • red pepper flakes
  • bay leaf

This Italian Soup boasts a custom blend of Italian seasonings.  I used a combination of dried herbs and fresh herbs for the parsley and basil.

You can use dried parsley and dried basil if you prefer, but fresh is so much better and proper for Italian Soup! If you want to substitute dried herbs, the general rule is 3:1 (fresh to dried).

I have also added ¼ teaspoon red pepper flakes which enlivens the the Italian Soup.    It does not make the soup spicy, but does add a kick.  If you know you are sensitive to spice, then start with a pinch and add more to taste.

What Chicken is Best?

For this Italian Soup Recipe, I wanted melt-in-your-mouth tender chicken bites instead of shredded chicken, however, you can choose what works best for you:

  • Chicken Breasts:  I always have chicken breasts on hand so this is what I used.  They emerge wonderfully in this Italian Soup – just don’t overcook!
  • Chicken Thighs: Chicken thighs are inherently juicer than chicken breasts and hard to overcook, so if they’re your thing, they will work great! .
  • Rotisserie Chicken: You can also use shredded rotisserie chicken. You will will need about about 2 ½ cups – but you can always add more or less to taste.  Add the chicken to the Italian Soup at the end, just so it can warm through.
Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

WHAT CAN I PREPARE AHEAD OF TIME?

This Italian Soup is very simple but it does require some chopping. To save time and make dinner come tougher in a flash,  chop your onions, garlic,  carrots, celery and bell pepper ahead of time.  Store pre-cut veggies in an airtight container in the refrigerator.

You can also chop your chicken ahead of time and store in a separate airtight container in the refrigerator.

HOW TO MAKE ITALIAN SOUP

STEP ONE: PASTA

Cook pasta in salted water until al dente.  Rinse your pasta in cold water to stop it from cooking.  You can even toss it in a little olive oil to prevent it from sticking together.  Take care not to overcook your pasta because it is going back in a hot soup.  No one wants mushy pasta!

STEP TWO:  CHICKEN

Cook chicken in olive oil until almost cooked through.  You don’t want to cook the chicken completely because it will finish cooking in the soup.  You just want the outside opaque.  If you completely cook the chicken now it can become dry in the soup. 

STEP THREE:  VEGETABLES

Remove chicken and cook onions and carrots in some olive oil and butter.  We give these veggies a head start because they take longer to cook than the rest because the carrots are sliced and not chopped.   Add the celery, red bell peppers and garlic and cook for 1 minute more.

STEP FOUR:  FLOUR

Sprinkle in flour and cook, while stirring, for 3 minutes.  Don’t worry that the mixture will look very thick.  Cooking is essential because it eliminates the raw flour taste.   The flour will help thicken The Italian Soup while the cream will make it creamy.

STEP FIVE:  BROTH

Stir in chicken stock, tomatoes, sugar, bay leaves and all remaining herbs and spices along with the chicken.

STEP SIX:  SIMMER

Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes.  Your Italian Soup is done when the chicken is cooked through and the vegetables are tender.   You don’t want to overcook the soup or the chicken won’t be as juicy.

STEP SEVEN: MAKE CREAMY! 

Stir in Parmesan cheese until smooth followed by heavy cream or half and half.  Stir in reserved pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.

Creamy Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

HOW DO YOU THICKEN ITALIAN SOUP?

This Italian Soup should already be rich due to the flour and the half and half or heavy cream.  If you choose to use half an half, your soup will still be delicious but not quite as thick and creamy because it has less fat – and the higher the fat content, the creamer the soup.

If you would like to thicken the Italian Soup, you can either:

  • Cornstarch: Remove some broth from the Italian Soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup.  Simmer for 5 minutes or until thickened, stirring occasionally.  Repeat if desired.
  • Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball.  You will want 2-4 tablespoons each, depending on how thick you want the soup.  Stir it into the soup and simmer for 5 minutes or until thickened, stirring occasionally.  Repeat if desired.
Creamy Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

TIPS AND TRICKS FOR  ITALIAN SOUP

  • Can I use different vegetables?  This Italian Soup is made with carrots, celery, and bell peppers, but feel free to mix it up with your favorite vegetables or whatever you have on hand.  Green Beans, zucchini, spinach, corn, etc. would all be fabulous. 
  • Can I make Italian Soup with Sausage?  This Italian Soup is SO good, you are going to want to make it with every protein!  You can swap the chicken out for ground or linked Italian sausage, lean ground beef, ground turkey, mini meatballs and even salmon!
  • Can I half this recipe? Absolutely!  You can scale this Italian Soup recipe down if you don’t have a large family and don’t want leftovers.  If you do love leftovers (raising my hand high), then you will love leftover Italian Soup for an easy lunch or dinner!
  • Can I use rice instead of pasta?  Yes!  You can substitute long grain white rice but I wouldn’t use brown or wild rice unless you cook it separately and then add it to the soup.  Long-grain white rice will take 8-12 minutes to simmer in the Italian Soup.
  • Can I make this Italian Soup gluten free? Yes!  If you want to make gluten free Italian Soup, then use gluten-free flour and gluten – free pasta, or swap the pasta for rice.
  • Can I make this Italian Soup vegetarian?   Yes! Use vegetable broth instead of chicken and omit the chicken.  You will want to add additional vegetables in place of the chicken.
  • Consistency: The “chunkiness” of  this Italian Soup is totally your choice!  For a less chunky soup, simply add additional broth or half and half/cream at the end of cooking.
  • Can I Make Italian Soup Ahead of Time?  Yes!  The flavors are even better the next day.  Just take care you cook your pasta al-dente initially.  If you aren’t serving the pasta until the next day, then keep the pasta separate then add it to the soup when reheating.
Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

What to serve with Italian Soup?

This Italian Soup is a meal-in-itself but I love serving it with big chunk of crusty bread, dinner rolls, breadsticks, or Pull Apart  Cheesy Pesto Bread along with big green salad, or wedge salad and fruit salad.  

HOW LONG IS ITALIAN SOUP GOOD FOR?

Italian Soup should be stored in an airtight container in your refrigerator.  When properly stored, it is good for 3-5 days.

HOW DO I REHEAT ITALIAN SOUP?

  • Stove: You can reheat large batches of Italian Soup on the stove over medium low heat, stirring occasionally until warm.  You will need to add some additional broth or half and half/cream to the soup because some of the pasta will absorb it while sitting overnight.
  • Microwave: For smaller batches or individual servings, you can use the microwave.  Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel.  Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.  Stir in additional broth, half and half or cream to reach desired consistency.

CAN I FREEZE ITALIAN SOUP?

I do not recommend freezing this Italian Soup because it has dairy in the form of half and half or heavy cream and Parmesan.  When dairy is frozen, the fat separates creating a funny, unappetizing texture and it will often curdle.  Pasta also does not freeze well and becomes mushy when defrosted.  So, I guess you’ve got the pleasant task of consuming this Italian Soup within 5 days!

LOOKING FOR MORE ITALIAN RECIPES?

Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

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Creamy Basil Parmesan Italian Soup tastes better than any restaurant soup! Super easy and seasoned to perfection bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan.

Creamy Basil Parmesan Italian Soup

This Italian Soup tastes is about to become your favorite soup! It tastes better than any restaurant at a fraction of the cost! It is super easy, seasoned to perfection and bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan broth. 
Servings: 6 servings
Total Time: 45 mins
Prep Time: 10 mins
Cook Time: 35 mins

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Ingredients

  • 1 pound chicken breasts chopped bite size
  • 2 cups uncooked small macaroni
  • 3 tablespoon olive oil, divided
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • 1/4 cup flour
  • 5 cups reduced sodium chicken broth
  • 2 14.5 oz. cans fire roasted diced tomatoes, NOT drained, with garlic
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • 1/2 tsp EACH dried oregano. cumin, salt
  • 1/4 tsp EACH red pepper flakes, pepper
  • 1/4 cup loosely packed fresh basil, chopped
  • 2 cups heavy cream or half and half*
  • 1 cup freshly grated Parmesan cheese

Garnish

  • freshly grated Parmesan cheese
  • fresh basil

Instructions

  • Cook pasta in salted water until al dente. Drain and set aside.
  • Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  • Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
  • Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
  • Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
  • Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

Notes

*Soup will not be as creamy if you use half and half but still delicious!

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74 Comments

  1. Dorothy Dunton says

    Hi Jen! This soup looks wonderful! Cooler temps have arrived in East TN. :))

    • Jen says

      YAY! Now its time for soup! I hope you love this one – I think you will 🙂

  2. Emily Wong says

    My fiancé and I absolutely loved this dish!! Hands down the best soup I’ve ever made. Thanks for sharing your recipe!!! I will be making plenty more in the future!

    • Jen says

      YAY! I am so happy you both loved it – and the “best soup you’ve ever made”?! that is the ultimate compliment!!! Thank you so much for making my day Emily! I hope you find a lot more to love here 🙂 xo

  3. Nicole says

    Can I use lactose free whole milk instead? If so, do I need to mix it with cornstarch or flour first? Thanks.

    • Jen says

      Hi Nicole, I am sure that would be just fine. I would mix it with 1/4 cup cornstarch. Hope that helps, enjoy!

  4. flgirl says

    I made this amazing soup last night….fantastic! I had just bought fresh shrimp (I live in Florida) so I replaced the chicken with those. I will make it with chicken next time, I know it will be equally as good. Great recipe!

    • Jen says

      YAY! I am so happy you enjoyed it and I LOVE the idea of using shrimp – yum! Thank you so much!

  5. Rachel G says

    I made this last night and it was AMAZING! I will definitely be making this again and again- thank you!

    • Jen says

      You are so welcome, thank YOU for the thanks! So happy to hear you loved it!!

  6. Juli says

    Made this last night for dinner. When I taste tested it at the end of cooking, I ate probably 10 spoonfuls because it was SO GOOD. Kyle is super picky, and he loved this and said I can add it to the rotation. Even the kids enjoyed it! Thanks for an AMAZING recipe!!!!

    • Jen says

      YAY! Thank you Juli for such an awesome compliment/comment! I am thrilled you and Kyle liked it so much – even enough to add it to the rotation – the ultimate compliment 🙂 Thanks!!

  7. Rosaena Harvey says

    Made this soup today and it is fabulous. I doubled the recipe so everything took longer but had plenty left over to freeze. Love it!

    • Jen says

      I am thrilled you loved this soup Rosaena! Thank you so much for commenting and making my day!

  8. Therese says

    YUMMY! AMAZING! SO much goodness in one pot! Made this last night and it was a huge hit! Grandkids even wanted seconds! Always looking for new soups to try come winter time and this one is a keeper! THank you again for another tasty yummy recipe!

    • Jen says

      YAY! I am thrilled you and even your grandkids love this! Thank you Therese! This soup is one of my favorites so I am always so happy when others like it as much as me 🙂

  9. Renee says

    This was delish! I didn’t use basil or pepper flakes. Halved the cream and parm. This recipe is a keeper!!!

    • Jen says

      Hi Renee, so glad you enjoyed this recipe and were able to half the cream and parm! Thank you!

  10. barb says

    I am forever copying recipes from your website. I think I could live entirely on your posts. They are ALL so wonderful. My husband also likes your soups–and he doesn’t usually like soup. Please keep them coming. Thanks

    • Jen says

      Oh, Barb how you flatter me, thank you SO MUCH! I am thrilled to hear you are enjoying my recipes – we must be foodie kindred spirits 🙂 I will try and keep them coming 🙂 Thank you!

  11. Paige says

    Seriously one of the best soups I’ve ever made and tasted!! Sharing this one with everyone! THANK YOU!!! Only bad thing is… I CAN’T STOP EATING IT!

    • Jen says

      LOL! Paige, I love that you are as enthusiastic about this soup as me! Thank you for making me smile and warming my heart and for sharing with everyone! Thrilled you love it so much!!

  12. Carl says

    Hi there! I rarely leave messages on forums or recipe websites, but I found your recipe last week and decided to try it over the weekend. HOLY COW! First, this made about 5 quarts! It became so super thick that I had to keep diluting it, but the taste was out of this world. I brought a few pints to share with my coworkers (as I normally do with food/soups from the weekend) and people went NUTS! One person said it’s their favorite thing I’ve made to date.

    Thank you for this great recipe!

    • Jen says

      Hi Carl, thank you so much for taking the time to comment! I am sure all your coworkers were loving you and thank you so much for passing on the ultimate compliment of “favorite to date!” I don’t know why it got so thick (sorry about that!) but I’m glad you were able to easily remedy it and enjoyed it. I hope you find more recipes to love here that don’t make 5 quarts (but your coworkers would probably disagree) 🙂

  13. Jenny says

    Greetings from Oceanside! This soup was delish! I found it on Pinterest and am so glad I gave it a try! My husband loved it and my son liked it too. I will be making this again! We LOVE soups and this is one of our new favorites! I have bookmarked your page and will be trying more of your recipes soon!

    • Jen says

      Hi neighbor, I’m so happy you found my site from Pinterest and loved this recipe! I LOVE soups too and wish they were “in season” year round because they are so delicious and easy! I hope you have fun exploring my site and trying my recipes!

      • Jenny says

        As soon as the weather “cooled off” last fall, I was making soup. I had leftover Parmesan Italian soup for lunch the day after I made it and I think it was even better! Good thing there were a lot of leftovers 🙂 I made your Honey Coconut Cashew Chicken the other night and that was delish too! Just had some leftovers of it for lunch! I will for sure be trying more of your recipes and sharing them with my friends and family! Keep on coming up with yummy food!

        • Jen says

          Thank you for such a nice comment! I love hearing this soup has become a favorite – and I agree leftovers are even better 🙂 – and I’m so glad you enjoyed the Honey Coconut Cashew Chicken as well! I hope you have fun exploring and trying new recipes! Thanks so much Jenny!

  14. Teri says

    I made this on Sunday for a wedding shower. It was a huge hit!! Everyone asked for the recipe. When the guys got back, we offered some to them – they ate bowl after bowl! So glad there was extra to save for leftovers. A great crowd pleaser.

    • Jen says

      Hi Teri, I am thrilled this was such a hit with everyone, yay! Thank you for taking the time to comment and make my day!

  15. Lora says

    I really don’t know how you do it. Yet another fantastic recipe! I could eat it all by myself but I was generous and shared. This is so, so good. It will be on regular rotation this fall and winter!

    • Jen says

      That is so kind of you Lora! I love hearing you are enjoying my recipes and that this is another favorite! Thank you, thank you! xo

  16. Stephanie says

    My family loved this!!! I subbed Italian sausage for the chicken (what I had on hand). And since my family is super picky with cooked veggie texture, I used my emulsion blender to smooth the soup out! It was a major hit!!!

    • Jen says

      YAY! I am so happy it was such a hit Stephanie, thank you! And your creamy version sounds divine!

  17. Jen says

    This soup is awesome!! I found it on Pinterest and gave it a try. Everyone loved it …… even the little picky eaters.
    Now, I’m going to check out the rest of your site.
    Thank you! Jen

    • Jen says

      You are so welcome Jen and welcome to my site! I am so happy your pinterest find was a success – because we all know that can go sideways 🙂 I hope you have fun exploring and find many new family favorites!

  18. Margaret Fink says

    Another winner in our household Jen. The flavors are marvelous! The soup is so chunky and full of wonderful veggies I didn’t even bother to add the macaroni. Nummers! Great comfort food for our super cold Minnesota winter!
    Thanks

    • Jen says

      Awesome Margaret, I am so happy it was a hit and hopefully helped to warm you up! I just made this soup last week (it had been a long time since I had made it) and I fell in love all over again 🙂 Thanks for trying my recipes and for taking the time to comment!

  19. Abby says

    Thank you for sharing this recipe! I made your “creamy white bean & ham tortellini soup” and this soup at the same time and my husband and I had a bowl of each for dinner this evening. Both recipes are delightful! I used some leftover ham from Christmas instead of chicken for this recipe and it was a nice substitution. I chopped it very small and fried it along with the onion, carrots, red pepper, and garlic. My husband mistook it for pancetta in the soup! The only other substitution I made was swapping vegetable bouillon for chicken bouillon, as I had no chicken in the cupboard. Again, my hat is off to you for creating two lovely soups. Thank you!

    • Jen says

      You are so welcome Abby, thank you for trying my recipes! I love that you made both soups in one night – that is super impressive! The ham that more resembled pancetta sounds divine in this soup, yum! Thank you for taking the time to comment!

  20. Rebecca R Daly says

    I definitely look your recipes………do have a question regarding the Creamy Basil Parmesan Italian Soup. Step 2 instructions state to remove chicken to a plate; Step 4 instructions state to gently simmer 15-20 minutes until vegetables are tender & chicken is completely cooked through. I’ve re-read the instructions………..when are you suppose to add the chicken back into the soup?? Am I correct in assuming that you add the chicken AFTER the soup has come to a boil in Step 4?

    • Jen says

      Thanks for catching that Rebecca! I just corrected the recipe – you add the chicken back after the chicken stock, with the tomatoes, sugar, bay leaves etc. Enjoy!

  21. Jeanne Morton says

    This soup is KILLER GOOD!!! Definitely one of my top 3 soups in my recipe box. Thank you for your wonderful blog and original recipe.

    • Jen says

      You are so welcome Jeanne, I am thrilled you love it so much!!! Thank you!

    • Erika says

      I agree!! absolutely delicious, so much depth of flavor. Wonderful.

  22. KT says

    This is just so good. I made a batch for my lunches this week (I HAAAAATE lunch. Never know what to make, but with cooler weather soup sounds great!) Ate a cup of it in the middle of the afternoon just because- it was amazing! I will actually enjoy lunch this week!

    • Jen says

      Thank you so much KT! Soups are such a great make ahead lunch idea! I am so happy this recipe will make lunch enjoyable this week :). I hope you find more soup recipes to love here!

  23. Jill says

    Do you think cheese tortellini would work well in this soup?

    • Jen says

      absolutely! That would be delicious! I would be sure to add it the last 5 minutes as it doesn’t take long to cook. enjoy!

  24. MaryVance says

    This soup is amazing! My dad says it’s his favorite soup + one of his favorite meals!
    Thanks for the recipe Jen!

    • Jen says

      You are so so welcome! I’m honored your Dad loves it that much! Thanks for taking the time to make my day!

  25. Stacey says

    So I’m trying to cut out carbs… would this still taste as amazing as it looks without the pasta?

    • Jen says

      I think it would still taste fabulous! I would increase some of the veggies or add another veggie you love to the mix.

  26. Kera says

    Hi just wondering if you’ve made this in the crockpot?

    • Jen says

      Hi Kera, I haven’t but I think it would work just fine! I would add the pasta the last half hour of cooking then turn the temperature to high or even better, cook the pasta separately.

  27. Vicky says

    Can I supplement the flour & noodles with something to make this gluten free?

    • Jen says

      Hi Vicky, you can use gluten free flour or whisk in half the amount of cornstarch to the milk. You can definitely substitute the pasta with anything you like from more veggies to beans. Enjoy!

  28. Bailey says

    Is there a non dairy alternative for the cream like coconut cream or something?

    • Jen says

      Hi Bailey, I am not an expert at non-dairy but I would choose something like almond milk over coconut because you don’t want a more neutral flavor. I would mix in a tablespoon of cornstarch to almond milk or whatever you end up using to thicken in. Sorry I can’t be of more help!

  29. Lorraine St Angelo says

    Loved this soup! I was wondering if it can be frozen?

    • Jen says

      Hi Lorraine, I don’t suggest freezing this soup – sorry!

  30. Christine says

    This recipe is so delicious! I came across it several years ago and have been making it ever since. I just made a batch for a soup cook-off at work and another batch for the fridge. Thank you for sharing this deliciousness.

    • Jen says

      You are so welcome Christine! I LOVE hearing it is such a favorite, thank you!

  31. Mandy says

    I am absolutely in love with this soup! Our favorite one by far! I was hoping to make it again for dinner this week, but my husband picked up Thai Basil instead of regular basil. I know it has a different taste, so do you think it can be used in this recipe?

    • Jen says

      Hi Mandy, I’m so happy you love this Creamy Italian Soup! I wouldn’t use Thai basil in place of sweet basil, instead, I would use 1 tablespoon dried basil. Thai basil is much stronger in flavor and I’m afraid the hints of licorice, mint and cinnamon would be too discernible. If you do decide to use Thai basil, make sure you use half of what the recipe calls for. I hope this helps!

  32. Alena says

    How many quarts does this make? I need to make 6 quarts of soup

    • Jen says

      Hi Alena, I’ve never actually measured it but you can get a general calculation by looking at the ingredients. Good luck!

  33. Allyssa says

    Could you use Italian sausage instead of chicken?

    • Jen says

      Yes, that would be fabulous!

  34. Gill says

    How is this soup so good?? The ingredients are so humble but the flavors are amazing. My husband makes fun of me for how much I love this soup lol Thank you for this recipe!

    • Jen says

      LOL! I guess half and half + Parmesan cheese + Italian seasonings are a match made in heaven! I’m so happy to hear this soup is a fav, thank you!

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