Crockpot Chicken Parmesan Soup Recipe
A comforting and rich Crockpot Chicken Parmesan Soup featuring tender chicken breasts simmered in a flavorful tomato broth with Italian herbs, creamy cheese, and pasta. This slow-cooked recipe combines all the classic flavors of Chicken Parmesan in a hearty, easy-to-make soup perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 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 (such as 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, and all the seasonings including Italian seasoning, dried basil, oregano, salt, and pepper. Gently stir to combine all ingredients.
- 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 cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the soup in the slow cooker.
- Cook the Pasta: Stir the uncooked small pasta into the soup. 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: Stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan until everything melts together, creating a rich and creamy soup. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese, if desired. Optionally, serve with garlic croutons or toasted bread for added crunch.
Notes
- Use small pasta shapes that cook quickly and hold up well in soup, such as ditalini or rotini.
- To make this soup gluten-free, substitute pasta with a gluten-free variety.
- For a lighter version, use half-and-half instead of heavy cream or omit the cream altogether.
- Leftovers store well in the refrigerator for up to 3 days; pasta may absorb liquid and thicken soup, so add extra broth when reheating if needed.
- Garnishing with fresh parsley adds brightness and color to the dish.
Keywords: Chicken Parmesan Soup, Crockpot Chicken Soup, Slow Cooker Soup, Italian Soup, Comfort Food, Easy Soup Recipe
Find it online: https://miarosetti.com/crockpot-chicken-parmesan-soup-recipe/
