Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines all the comforting flavors of classic chicken parmesan into a warm and hearty bowl. Easy to prepare and perfect for busy days, it’s creamy, cheesy, and full of Italian-inspired goodness.

Ingredients

• 3 boneless chicken breasts
• 1 tablespoon minced garlic
• 1 can crushed tomatoes (28 oz)
• 1 can tomato sauce (15 oz)
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp Italian seasoning
• 4 cups chicken broth
• 1 cup parmesan cheese (freshly shaved)
• 1 cup heavy whipping cream
• 8 oz rotini pasta (uncooked)
• 1/2 cup bread crumbs
• 1 tablespoon butter
• 1 1/2 cups shredded mozzarella

Instructions

1. Step 1: Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crock pot.
2. Step 2: Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
3. Step 3: Shred the chicken inside the crock pot. Stir in the parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for 30 minutes or on high for 15 minutes until the pasta is tender.
4. Step 4: While the soup cooks, sauté the bread crumbs in butter in a saucepan over medium heat until golden and crispy.
5. Step 5: Serve the soup in bowls and top each serving with shredded mozzarella and the toasted bread crumbs. Enjoy warm!

Tips & Variations

• Use freshly grated parmesan for the best flavor and melt.
• Substitute rotini with other small pasta shapes like penne or shells if preferred.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For a lighter version, swap heavy cream with half-and-half or evaporated milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it becomes too thick. Pasta may absorb liquid over time, so stirring in extra broth helps restore the perfect consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a crock pot?

Yes, you can cook all the ingredients in a large pot on the stove. Simmer over low heat for about 1.5 to 2 hours until the chicken is tender, then proceed with shredding and adding the remaining ingredients.

Can I freeze Crockpot Chicken Parmesan Soup?

It’s best to freeze this soup without the pasta, as cooked pasta can become mushy when thawed. You can store the soup base in a freezer-safe container for up to 2 months. After thawing, reheat and add fresh cooked pasta before serving.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 92 reviews

This hearty Crockpot Chicken Parmesan Soup combines tender chicken, rich tomato broth, creamy cheese, and pasta for a comforting and flavorful meal. Slow-cooked to blend the savory Italian seasonings with fresh parmesan and mozzarella toppings, this soup is an easy, delicious twist on the classic chicken parmesan dish.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high) plus 30 minutes
• Total Time: 6 hours 45 minutes (approximate on low)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 boneless chicken breasts
• 1 tablespoon minced garlic
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp Italian seasoning
• 4 cups chicken broth
• 1 cup freshly shaved parmesan cheese
• 1 cup heavy whipping cream
• 8 oz uncooked rotini pasta

Toppings

• 1/2 cup bread crumbs
• 1 tablespoon butter
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Combine Ingredients: Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot. This is the base for your soup, infusing the broth with robust Italian flavors.
2. Cook Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing the chicken to become tender and the flavors to meld.
3. Shred and Add Cream: Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot, then stir in the freshly shaved parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover again and cook on low for 30 minutes or high for 15 minutes until the pasta is tender.
4. Prepare the Breadcrumbs: While the pasta cooks, melt butter in a saucepan over medium heat on the stovetop. Add the bread crumbs and sauté until golden brown and crispy, adding a crunchy topping for your soup.
5. Serve with Toppings: Ladle the soup into bowls and sprinkle each serving with shredded mozzarella cheese and the toasted bread crumbs. Serve immediately to enjoy the melted cheese and the delicious crunch.

Notes

• You can use any short pasta in place of rotini if desired.
• For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
• To add more vegetables, diced bell peppers or spinach can be added during the last 30 minutes of cooking.
• Make sure to sauté the bread crumbs just before serving for maximum crunchiness.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.

Keywords: Crockpot Chicken Parmesan Soup, slow cooker soup, chicken parmesan soup, creamy chicken soup, Italian soup recipe