Crock 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
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 (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
