Crock Pot Creamy Chicken Parmesan Soup Recipe
Introduction
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish perfect for chilly days. It combines tender chicken, creamy broth, and Italian flavors into a satisfying meal that’s easy to prepare and delicious to enjoy.
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
- Step 1: Place the chicken breasts at the bottom of the Crock Pot.
- Step 2: Add the diced onions and minced garlic on top of the chicken.
- Step 3: Pour in the chicken broth and diced tomatoes. Stir to combine.
- Step 4: Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Step 6: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Step 7: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- 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.
- Step 9: Serve hot, garnished with fresh basil if desired.
Tips & Variations
- For a lighter soup, replace heavy cream with half-and-half or whole milk.
- Use fresh tortellini for the best texture, but frozen works well too.
- Add crushed red pepper flakes for a subtle spicy kick.
- Swap fresh spinach for kale or Swiss chard for a different leafy green option.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Tortellini may absorb some liquid after storing, so add a splash of broth or water when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just add about 1 hour to the cooking time and ensure the chicken is fully cooked before shredding.
Can I prepare this soup without a Crock Pot?
Absolutely. You can make this soup in a large pot on the stove. Cook the chicken in broth and tomatoes over medium heat until tender, then follow the remaining steps as directed.
PrintCrock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish perfect for cozy nights. Packed with tender chicken, rich Parmesan, spinach, and cheesy tortellini, this slow-cooked soup combines Italian flavors with creamy goodness. It’s easy to prepare in your slow cooker, making it a perfect meal for busy days or when you want a satisfying bowl of warmth.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
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 (For a lighter version, substitute half-and-half.)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Additional Ingredients
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil, for garnish
Instructions
- Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot. Add the diced onions and minced garlic on top of the chicken for an aromatic foundation.
- Add liquids and seasonings: Pour in the chicken broth and diced tomatoes. Stir gently to combine the ingredients. Sprinkle the Italian seasoning over the mixture and season with salt and pepper to your taste preference.
- Cook slowly: Cover the Crock Pot and cook on low heat for 6 hours, or until the chicken is cooked through and becomes tender enough to shred easily.
- Shred the chicken: Carefully remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken back into the soup to meld with the flavors.
- Create the creamy base: Stir in the heavy cream and grated Parmesan cheese until the soup is rich, creamy, and well combined.
- Add tortellini and spinach: Incorporate the tortellini and fresh spinach into the soup. Switch the Crock Pot to high and cook for an additional 30 minutes, or until the tortellini is cooked through and spinach is wilted.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot for a satisfying and delicious meal.
Notes
- For a lighter soup, substitute heavy cream with half-and-half.
- Fresh tortellini works best, but frozen can be used; adjust cooking time if needed.
- Spinach can be replaced with kale or other leafy greens if desired.
- Adjust seasoning to preference; parmesan adds saltiness so add salt gradually.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: Creamy Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Italian Chicken Soup, Comfort Food, Tortellini Soup
