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. Tender chicken, creamy broth, and cheesy Parmesan come together effortlessly in the slow cooker for a hearty dinner the whole family will love.

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. Add the diced onions and minced garlic on top of the chicken.
2. Step 2: Pour in the chicken broth and diced tomatoes. Stir gently to combine, then sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
3. Step 3: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
4. Step 4: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
5. Step 5: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
6. Step 6: Add the tortellini and spinach to the soup, then cook on high for an additional 30 minutes, or until the tortellini is heated through and the spinach is wilted.
7. Step 7: Serve hot, garnished with fresh basil if desired.

Tips & Variations

• Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.
• Add extra vegetables like diced carrots or bell peppers early in the cooking process for added nutrition and color.
• Serve with crusty bread or garlic bread to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream from separating. This soup does not freeze well due to the dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra flavor. Adjust cooking time if needed to ensure they are tender and fully cooked.

What type of tortellini is best for this soup?

Fresh or frozen cheese tortellini works best, as it cooks quickly and complements the creamy broth. Avoid dried tortellini, as it takes longer to cook and may become mushy in the slow cooker.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 81 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful one-pot meal featuring tender chicken breasts slow-cooked in a savory tomato broth with Italian seasonings, creamy Parmesan cheese, and fresh spinach. Finished with tortellini for a hearty touch, this soup is perfect for cozy dinners and requires minimal prep.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup 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 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste

Dairy & Cheese

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

Additional Ingredients

• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach
• Fresh basil, for garnish

Instructions

1. Prepare the base: Place the chicken breasts at the bottom of the Crock Pot. Add the diced onions and minced garlic on top of the chicken.
2. Add liquids and seasonings: Pour in the chicken broth and diced tomatoes. Stir gently to combine. Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
3. Slow cook the chicken: Cover the Crock Pot and cook on low for 6 hours or until the chicken is fully cooked and tender.
4. Shred the chicken: Once cooked, carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
5. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
6. Cook tortellini and spinach: Add the tortellini and fresh spinach to the soup. Cover and cook on high for an additional 30 minutes, or until the tortellini is heated through and spinach is wilted.
7. Serve: Ladle the soup into bowls and garnish with fresh basil if desired. Serve hot for a comforting meal.

Notes

• This soup pairs wonderfully with crusty bread or garlic bread for a complete and satisfying meal.
• For a lighter version, substitute half-and-half for the heavy cream without compromising richness.
• Feel free to add other vegetables such as diced carrots or bell peppers to boost nutrition and flavor.

Keywords: chicken parmesan soup, crock pot soup, creamy chicken soup, tortellini soup, slow cooker recipes, Italian soup