Crock Pot Creamy Chicken Parmesan Soup Recipe
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.
- 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
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
- 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.
- Add Aromatics: Scatter the diced onions and minced garlic evenly on top of the chicken breasts to infuse the soup with flavor during cooking.
- 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.
- Season the Soup: Sprinkle the Italian seasoning over the mixture and add salt and pepper according to your taste preference to enhance the flavors.
- 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.
- 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.
- 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.
- 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.
- 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
