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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until everything is well combined and creamy.
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.
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