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Crockpot Chicken Parmesan Soup Recipe

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3.9 from 170 reviews

This Crockpot Chicken Parmesan Soup is a hearty and comforting twist on the classic Italian dish. Combining tender chicken breast, rich tomato sauce, and creamy Parmesan-infused broth with rotini pasta, this slow cooker recipe offers a warm and flavorful meal perfect for cozy dinners. Finished with mozzarella and bread crumbs for a crispy topping, it’s an easy, satisfying soup that brings all the beloved flavors of Chicken Parmesan into a savory bowl.

Ingredients

Soup Base

  • 2 boneless chicken breasts
  • 3 cloves garlic, chopped
  • 1 can (28 oz) pressed tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Dairy and Pasta

  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup rotini pasta

Toppings

  • 1/2 cup bread crumbs
  • 2 tablespoons butter
  • 1 cup grated mozzarella cheese

Instructions

  1. Prepare the Slow Cooker Base: Place the boneless chicken breasts at the bottom of the crockpot. Add the chopped garlic, pressed tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper. Stir gently to mix the ingredients.
  2. Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  3. Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir well.
  4. Add Pasta and Cream: Add the rotini pasta, Parmesan cheese, and heavy whipping cream to the crockpot. Stir to combine all the ingredients.
  5. Cook the Pasta: Cover and cook on high for 30-40 minutes, or until the rotini pasta is cooked al dente, stirring occasionally to prevent sticking.
  6. Prepare Topping: In a small skillet, melt butter over medium heat. Add bread crumbs and toast until golden and crispy, about 3-4 minutes. Remove from heat.
  7. Serve the Soup: Ladle the soup into bowls and sprinkle each serving with grated mozzarella cheese and toasted bread crumbs for added texture and flavor.

Notes

  • You can substitute rotini with other small pasta shapes like elbow macaroni or shells.
  • For a lighter version, replace heavy cream with half-and-half or use a low-fat cheese alternative.
  • Make sure to stir occasionally when adding pasta to prevent it from sticking and clumping.
  • This soup pairs wonderfully with a side of garlic bread or a fresh green salad.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipethrive.com/crockpot-chicken-parmesan-soup-recipe/