Crock Pot Creamy Chicken Parmesan Soup Recipe
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.
- 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
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
