Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful meal that’s perfect for busy days. Packed with tender chicken, creamy broth, and Italian-inspired ingredients, it’s an easy way to enjoy classic flavors in a bowl.

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 gently 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: 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 until well combined.
8. Step 8: Add the tortellini and spinach to the soup, then 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

• Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
• Fresh tortellini adds the best texture, but frozen works well for convenience.
• Add crushed red pepper flakes for a bit of heat.
• Swap spinach for kale or Swiss chard to change up the greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy. Avoid overcooking during reheating to prevent the tortellini from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, small pasta shapes like rotini, shells, or orzo work well. Just adjust the cooking time accordingly so the pasta doesn’t overcook.

Is it necessary to shred the chicken?

Shredding the chicken helps distribute it evenly throughout the soup and improves the texture. You can also dice it if preferred, but shredding is recommended for best results.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 90 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken, rich Parmesan cheese, fresh spinach, and cheese-filled tortellini in a creamy tomato broth. Slow-cooked all day, it delivers deep flavors and a satisfying meal perfect for cozy evenings.

• Author: Rico
• 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
• Diet: Low Salt

Ingredients

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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 Additions & Final Ingredients

• 1 cup heavy cream (For a lighter version, substitute half-and-half)
• 1 cup grated Parmesan cheese
• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach

Garnish

• Fresh basil

Instructions

1. Prepare the chicken and aromatics: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot. Add the diced onion and minced garlic evenly over the top of the chicken to build flavorful layers.
2. Add liquids and seasonings: Pour in the chicken broth and the undrained diced tomatoes. Stir gently to combine all ingredients, then sprinkle Italian seasoning evenly over the mixture and season with salt and pepper to taste.
3. Slow cook the soup base: Cover the Crock Pot with its lid and cook on low heat for 6 hours. This slow cooking tenderizes the chicken thoroughly and develops the soup’s rich flavors.
4. Shred the chicken: Carefully remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken into the Crock Pot to mix with the broth.
5. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and well combined, enriching the flavor and texture.
6. Add tortellini and spinach: Mix the tortellini and fresh spinach into the soup. Increase the heat to high and cook for an additional 30 minutes, or until the tortellini is thoroughly cooked and heated through while the spinach wilts gently.
7. Serve and garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired, enhancing aroma and presentation. Serve immediately for a comforting meal.

Notes

• You can substitute half-and-half instead of heavy cream for a lighter soup.
• Fresh or frozen tortellini both work well; just adjust cooking time slightly if using fresh.
• For added heat, sprinkle red pepper flakes when adding Italian seasoning.
• Leftovers keep well refrigerated for up to 3 days, though tortellini may absorb some broth, so adding a splash of broth when reheating is recommended.

Keywords: Creamy Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Soup, Chicken Tortellini Soup, Italian Chicken Soup