Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish featuring tender chicken breasts slow-cooked with onions, garlic, diced tomatoes, and Italian seasoning. Enriched with creamy Parmesan cheese and heavy cream, then finished with cheesy tortellini and fresh spinach, this soup is perfect for a cozy, hearty meal. Garnished with fresh basil, it brings the classic flavors of chicken parmesan into a warm, satisfying soup form.
- 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
Soup Base
- 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 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Creamy Elements
- 1 cup heavy cream (substitute half-and-half for a lighter version)
- 1 cup grated Parmesan cheese
Add-ins
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
Garnish
- Fresh basil leaves
Instructions
- Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot, then add the diced onions and minced garlic on top of the chicken.
- Add liquids and seasoning: Pour in the chicken broth and the can of diced tomatoes, then stir gently to combine the ingredients evenly. Sprinkle the Italian seasoning over the mixture and season with salt and pepper to taste.
- Slow cook the soup: Cover the Crock Pot and cook on low for 6 hours until the chicken is fully cooked and tender.
- Shred the chicken: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup to mix in the flavors.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until well combined, creating the creamy base for the soup.
- Incorporate tortellini and spinach: Add the tortellini and fresh spinach to the Crock Pot. Change the setting to high and cook for an additional 30 minutes until the tortellini is heated through and the spinach has wilted.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh basil leaves for a bright, aromatic finish.
Notes
- For a lighter soup, substitute the heavy cream with half-and-half or whole milk, but this may reduce the richness slightly.
- Fresh or frozen tortellini both work well; cooking times may vary slightly depending on the tortellini type.
- Adjust seasoning at the end of cooking to taste, especially salt, as Parmesan cheese adds natural saltiness.
- You can add a pinch of red pepper flakes for a mild heat if desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Creamy Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Italian Soup, Comfort Food Soup
