Crockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup combines tender shredded chicken, rich tomato broth, creamy Parmesan and heavy cream, tender rotini pasta, and a cheesy, crispy breadcrumb topping for a comforting Italian-inspired meal made effortlessly in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high plus 30 minutes additional pasta cook
- Total Time: 6 hours 45 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Soup Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
Topping
- ½ cup bread crumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- Combine Ingredients: Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir well to combine all ingredients evenly.
- Cook Chicken: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Once cooked, shred the chicken directly inside the crockpot using two forks for easy blending into the soup.
- Add Cheese, Cream & Pasta: Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover again and cook on low for 30 minutes or on high for 15 minutes, until the pasta is tender.
- Prepare Topping: While the pasta cooks, sauté the bread crumbs in butter over medium heat in a small saucepan, stirring frequently until golden brown and crispy, approximately 3-4 minutes.
- Serve: Ladle the finished soup into bowls and top generously with shredded mozzarella cheese and a sprinkle of the crispy buttered bread crumbs for added texture and flavor.
Notes
- Use freshly shredded Parmesan and mozzarella for best flavor and melting quality.
- Rotini pasta cooks quicker in the slow cooker; avoid overcooking to prevent mushiness.
- Feel free to use gluten-free pasta and bread crumbs for a gluten-free variation.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding extra broth or cream if the soup thickens upon standing.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370
- Sugar: 7g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Crockpot Chicken Parmesan Soup, Slow Cooker Soup, Chicken Pasta Soup, Italian Soup Recipe, Creamy Chicken Soup
Find it online: https://cookedbycleo.com/crockpot-chicken-parmesan-soup-recipe/
