Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful meal that’s easy to prepare. Packed with tender chicken, tortellini, and a rich Parmesan cream base, it’s perfect for cozy dinners any day of the week.

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 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: Once cooked, 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, mixing until well combined.
8. Step 8: Add the tortellini and spinach to the soup, and 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

• For a lighter soup, use half-and-half instead of heavy cream to reduce the richness without sacrificing creaminess.
• Try adding mushrooms or bell peppers along with the onions for extra flavor and texture.
• Fresh tortellini cooks faster and has a tender texture, but frozen works well too—just adjust cooking time slightly if needed.
• If you prefer a thicker soup, stir in a tablespoon of cornstarch mixed with water before adding the cream and cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid curdling the cream. If the soup thickens too much after refrigerating, add a splash of chicken broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can add shredded pre-cooked chicken in the last 1 to 2 hours of cooking to warm it through, but be mindful it won’t absorb as much flavor as cooking it from raw in the broth.

Is it possible to make this soup on the stove instead of a Crock Pot?

Absolutely. Simmer the chicken, onions, garlic, broth, and tomatoes in a large pot over low heat for about 45 minutes until the chicken is tender. Then shred the chicken, add cream, cheese, tortellini, and spinach, and cook until the tortellini is done.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

5 from 119 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish featuring tender shredded chicken, Italian seasonings, creamy Parmesan, and fresh spinach, all slow-cooked to perfection and finished with cheesy tortellini for a delicious twist on classic chicken parmesan flavors.

• Author: Windy
• 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: Gluten Free

Ingredients

Scale 1x2x3x

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 Parmesan Mix

• 1 cup heavy cream (For a lighter version, substitute half-and-half)
• 1 cup grated Parmesan cheese

Add-ins

• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach

Garnish

• Fresh basil, for garnish

Instructions

1. Prepare the crock pot: Place the chicken breasts at the bottom of the Crock Pot to create a base for the soup.
2. Add aromatics: Layer the diced onions and minced garlic on top of the chicken to build rich flavor.
3. Add liquids and seasonings: Pour the chicken broth and diced tomatoes over the chicken and onions, then stir gently to combine ingredients.
4. Season the soup: Sprinkle the Italian seasoning evenly over the mixture and add salt and pepper to taste, enhancing the overall flavor.
5. Slow cook the soup: Cover the Crock Pot and cook on low for 6 hours until the chicken is fully cooked and tender enough to shred easily.
6. Shred the chicken: Carefully remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken back into the soup pot.
7. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until the mixture is creamy and well combined.
8. Cook tortellini and spinach: Add the tortellini and fresh spinach to the soup, then cook on high for an additional 30 minutes or until the tortellini is heated through and spinach is wilted.
9. Serve: Ladle the soup into bowls and garnish with fresh basil for a flavorful and aromatic finish.

Notes

• For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
• Fresh or frozen tortellini can be used; adjust cooking time slightly if using fresh to avoid overcooking.
• Use low-sodium chicken broth to control the salt level.
• Leftovers reheat well and the flavor improves after a day.
• Optional: Add red pepper flakes for a little heat if desired.

Keywords: Chicken Parmesan Soup, creamy chicken soup, Crock Pot chicken recipe, Italian soup, slow cooker recipes, tortellini soup