Crockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup is a comforting and creamy Italian-inspired dish made easy with a slow cooker. Tender chicken simmers with tomatoes, garlic, herbs, and pasta in a savory broth, finished with melty mozzarella, Parmesan cheese, and a touch of cream. Perfect for a cozy family dinner, it combines classic chicken parmesan flavors in a hearty, warm soup.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high), plus 25 minutes pasta cooking
- Total Time: 6 hours 40 minutes (low) or 3 hours 55 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Base
- 1 ½ pounds boneless skinless chicken breasts
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Pasta and Cheese
- 1 cup small pasta (ditalini, fusilli, elbows, or rotini)
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Optional: garlic croutons or toasted bread for serving
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of your slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, minced garlic, diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Gently stir everything to combine.
- Cook the Soup Base: Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, and then return the shredded chicken back to the soup.
- Add and Cook Pasta: Stir in the uncooked small pasta of your choice. Cover and cook on high for an additional 20 to 25 minutes, or until the pasta is tender but not mushy.
- Add Cream and Cheese: Pour in the heavy cream or half-and-half, then add the shredded mozzarella and grated Parmesan cheese. Stir well until the cheeses melt fully and the soup becomes rich and creamy. Taste the soup and adjust the seasoning as necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley. Optionally, sprinkle extra Parmesan cheese or add garlic croutons or toasted bread on the side for added texture and flavor.
Notes
- You can substitute half-and-half for heavy cream to reduce richness slightly.
- Choose small pasta shapes so they cook evenly and fit well in the soup.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Keywords: chicken parmesan soup, slow cooker soup, crockpot chicken, Italian soup, creamy chicken soup, comfort food, easy soup recipe
Find it online: https://victoriablair.com/crockpot-chicken-parmesan-soup-recipe/
