Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful meal perfect for busy days. It combines tender chicken, cheesy Parmesan, and fresh spinach for a satisfying bowl of soup that’s easy to prepare and delicious to eat.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream (For a lighter version, substitute half-and-half.)
• 1 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste
• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach
• Fresh basil, for garnish

Instructions

1. Step 1: Place the chicken breasts at the bottom of the Crock Pot.
2. Step 2: Add the diced onions and minced garlic on top of the chicken.
3. Step 3: Pour in the chicken broth and diced tomatoes. Stir to combine.
4. Step 4: Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
5. Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
6. Step 6: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
7. Step 7: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
8. Step 8: Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
9. Step 9: Serve hot, garnished with fresh basil if desired.

Tips & Variations

• For a lighter soup, use half-and-half instead of heavy cream to reduce richness without sacrificing creaminess.
• Substitute fresh tortellini with frozen or even use cooked pasta if preferred—just adjust cooking time accordingly.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use fresh grated Parmesan cheese for the best flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent curdling. Cream-based soups can also be frozen, but the texture of the cream and spinach may change slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor due to their higher fat content. Adjust cooking time if needed until the chicken is tender.

Can I make this soup without a Crock Pot?

Absolutely. You can make this soup on the stovetop by simmering the ingredients in a large pot over low heat until the chicken is cooked through, then proceed with shredding and adding cream, cheese, tortellini, and spinach as instructed.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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4.9 from 56 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty slow-cooked meal featuring tender chicken breasts, rich Parmesan cheese, and a creamy broth with Italian seasoning, fresh spinach, and tortellini. Perfect for a cozy dinner, this soup combines the flavors of classic chicken parmesan in a warm, creamy soup that’s easy to prepare and delightful to enjoy.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup fresh spinach

Broth and Base

• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste

Dairy and Cheese

• 1 cup heavy cream (or substitute half-and-half for a lighter version)
• 1 cup grated Parmesan cheese

Pasta

• 1 cup tortellini (fresh or frozen)

Garnish

• Fresh basil, for garnish

Instructions

1. Prepare the Crock Pot: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot to create a base layer for the soup.
2. Add Aromatics: Scatter the diced onions and minced garlic evenly on top of the chicken breasts to infuse the soup with flavor during cooking.
3. Mix the Broth and Tomatoes: Pour in the chicken broth followed by the diced tomatoes into the pot, and stir slightly to combine all the ingredients together.
4. Season the Soup: Sprinkle the Italian seasoning over the mixture and add salt and pepper according to your taste preference to enhance the flavors.
5. Slow Cook the Soup: Cover the Crock Pot and set it to cook on low for 6 hours, allowing the chicken to cook thoroughly and become tender.
6. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the pot and shred them using two forks; then return the shredded chicken to the soup to distribute the meat evenly.
7. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese into the soup, mixing well until the soup becomes creamy and cheesy.
8. Incorporate Tortellini and Spinach: Add the tortellini and fresh spinach to the pot, then cook on high for an additional 30 minutes until the tortellini is heated through and tender.
9. Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired, serving immediately for a warm and comforting meal.

Notes

• For a lighter soup, substitute heavy cream with half-and-half.
• Fresh or frozen tortellini can be used; adjust cooking time slightly if using fresh pasta to avoid overcooking.
• Adding spinach at the end keeps it fresh and vibrant; avoid adding it too early to prevent wilting.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
• For a thicker soup, reduce the chicken broth slightly or add a small amount of cornstarch slurry during the last cooking phase.

Keywords: chicken parmesan soup, creamy chicken soup, crock pot soup, slow cooker recipe, Italian soup, tortellini soup, comfort food, easy dinner