Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is the perfect comforting meal for chilly days. With tender chicken, cheesy Parmesan, and fresh spinach, it combines classic flavors in an easy, slow-cooked soup. It’s hearty, creamy, and sure to become a family favorite.

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 gently 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, substitute half-and-half for the heavy cream without sacrificing creaminess.
• Use fresh or frozen cheese tortellini for convenience; just adjust cooking time accordingly.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• To thicken the soup, stir in a slurry of cornstarch and water during the last 10 minutes of cooking.

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 avoid curdling the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge and reheat thoroughly before serving.

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 will add extra richness. Adjust cooking time if needed until the chicken is tender.

Is this soup gluten-free?

This recipe is gluten-free if you use gluten-free tortellini. Always check the labels to ensure all ingredients meet your dietary needs.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.5 from 124 reviews

• Author: Marina
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, savory tomatoes, and creamy Parmesan in a slow-cooked savory broth. Enhanced with Italian seasoning, fresh spinach, and cheesy tortellini, it’s a delicious, easy-to-make meal perfect for cozy nights and family dinners.

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Ingredients

Scale 1x2x3x

Main 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 (or use half-and-half for a lighter version)
• 1 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste

Add-ins

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

Garnish

• Fresh basil leaves

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Instructions

1. Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot. Add the diced onion and minced garlic evenly on top of the chicken.
2. Add liquids and seasonings: Pour in the chicken broth and the can of diced tomatoes (with juices). Stir gently to combine the ingredients. Sprinkle the Italian seasoning over the mixture, then season with salt and pepper to your liking.
3. Slow cook the soup: Cover the Crock Pot and cook on low for 6 hours. Cook until the chicken is thoroughly cooked and tender enough to shred easily.
4. Shred the chicken: Remove the chicken breasts from the Crock Pot and shred them finely using two forks. Return the shredded chicken to the soup pot.
5. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until everything is well combined and creamy.
6. Incorporate tortellini and spinach: Add the fresh or frozen tortellini and fresh spinach to the soup. Set the Crock Pot to high and cook for an additional 30 minutes, or until the tortellini is cooked through and the spinach has wilted.
7. Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot and enjoy your creamy, comforting soup!

Notes

• For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
• The tortellini can be fresh or frozen; adjust cooking times accordingly if using fresh.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water before adding the cream.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Feel free to add extra vegetables like mushrooms or bell peppers for variety.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Chicken Parmesan Soup, Crock Pot Soup, Creamy Chicken Soup, Slow Cooker Recipes, Comfort Food, Italian Soup