Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a creamy, tomato-based slow cooker meal packed with tender chicken, rotini pasta, and Parmesan cheese. It blends the comforting flavors of classic Italian chicken Parmesan with the ease of a one-pot recipe, perfect for cozy dinners or busy weeknights.

Ingredients

• 2 boneless skinless chicken breasts
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 2 cups uncooked rotini pasta
• 1 cup shredded Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Step 1: Place cubed chicken breasts into the crockpot. Add crushed tomatoes and chicken broth. Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir gently to combine.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours to let the flavors meld and the chicken cook through.
3. Step 3: About 30 minutes before serving, stir in the uncooked rotini pasta. Cover and continue cooking until the pasta is tender but not mushy.
4. Step 4: Reduce heat to warm. Gently stir in the heavy cream to add richness, then let the soup warm through for about 5 minutes.
5. Step 5: Ladle soup into bowls and top each serving with a generous sprinkle of freshly shredded Parmesan cheese. Optionally, add chopped parsley and cracked black pepper.

Tips & Variations

• For best texture, add the pasta near the end of cooking to prevent it from becoming soggy.
• Use fresh shredded Parmesan for a richer, creamier finish compared to pre-shredded cheese.
• Substitute chicken thighs for juicier, more flavorful meat; trim excess fat before cooking.
• Try penne, fusilli, or small shells as alternatives to rotini pasta.
• Make it dairy-free by swapping heavy cream for full-fat coconut milk and using a dairy-free cheese alternative.
• Stir in fresh basil right before serving for an extra layer of Italian flavor.

Storage

Let the soup cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days. To freeze, omit the pasta and freeze the soup in single-portion containers. Cook the pasta fresh when reheating and add it to the warmed soup. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or cream if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more flavorful, but be sure to trim any excess fat before adding them to the crockpot.

What pasta substitutes can I use?

Rotini works well, but penne, fusilli, or small shells are great alternatives that hold up nicely in the soup.

Crockpot Chicken Parmesan Soup Recipe

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4.7 from 107 reviews

This Crockpot Chicken Parmesan Soup is a creamy and comforting slow cooker meal combining tender chicken, rich tomato broth, rotini pasta, and freshly shredded Parmesan cheese. Inspired by classic Italian chicken Parmesan, this easy one-pot soup is perfect for cozy dinners, meal prep, and cold-weather cravings. It offers a balanced blend of hearty protein, warming herbs, and creamy texture that’s sure to satisfy the whole family.

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

Ingredients

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Protein and Dairy

• 2 boneless skinless chicken breasts, cubed
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese

Liquids and Tomatoes

• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth

Dry Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• Salt and black pepper, to taste

Pasta

• 2 cups uncooked rotini pasta

Instructions

1. Build the Base: Place the cubed chicken breasts into the crockpot. Pour in the crushed tomatoes and chicken broth. Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and black pepper, then gently stir to combine all ingredients.
2. Let it Simmer: Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking process allows the chicken to become tender and infuses the broth with a rich, savory flavor.
3. Add the Pasta: About 30 minutes before serving, stir in the uncooked rotini pasta. Cover again and continue cooking until the pasta is tender but still holds its shape without becoming mushy.
4. Make it Creamy: Reduce the heat to warm and gently stir in the heavy cream to prevent curdling. Let the soup warm through for about 5 minutes to incorporate the creaminess evenly.
5. Finish with Cheese: Ladle the soup into bowls and top each serving with a generous sprinkle of freshly shredded Parmesan cheese. Optionally, add chopped parsley and a twist of cracked black pepper for added freshness and flavor.

Notes

• Freshly shredded Parmesan cheese melts better and provides a richer texture than pre-shredded varieties.
• Add the pasta near the end of cooking to prevent it from becoming soggy.
• For extra aroma and flavor, stir in a handful of fresh basil just before serving.
• If freezing, omit the pasta and cook it fresh when reheating to avoid mushiness.
• Chicken thighs can be used as a juicier alternative to chicken breasts; just trim any excess fat beforehand.

Keywords: crockpot chicken parmesan soup, slow cooker chicken soup, creamy tomato chicken soup, rotini pasta soup, Italian chicken soup, comfort food, meal prep soup