If you’re dreaming of a comforting bowl that combines all the rich flavors of classic Italian fare with the ease of a slow cooker, then you’re going to fall head over heels for this Crockpot Chicken Parmesan Soup Recipe. It’s the perfect blend of tender chicken, savory tomatoes, creamy cheese, and hearty pasta, all simmered to perfection. Whether you’re cozying up on a chilly evening or craving a home-cooked meal with minimal effort, this soup brings the warmth and joy of Chicken Parmesan right to your spoon, making it a staple you’ll want to revisit again and again.
Ingredients You’ll Need
This Crockpot Chicken Parmesan Soup Recipe relies on simple, familiar ingredients that come together in the most delicious way. Each component plays a vital role in creating layers of flavor, texture, and that gorgeous, soul-soothing color that’s impossible to resist.
- 3 boneless chicken breasts: The hearty protein base that becomes tender and juicy after slow cooking.
- 1 tablespoon minced garlic: Adds aromatic depth and a touch of pungency to balance the tomatoes.
- 1 (28 oz) can crushed tomatoes: Provides rich tomato flavor and a rustic texture that forms the soup’s foundation.
- 1 (15 oz) can tomato sauce: Adds smoothness and intensifies the robust tomato taste.
- 1 teaspoon salt: Brings all the flavors together and enhances natural tastes.
- 1 teaspoon ground black pepper: Offers just the right kick of heat and complexity.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that evokes classic Italian cuisine perfectly.
- 4 cups chicken broth: Builds the nourishing, flavorful soup base and keeps everything harmoniously moist.
- 1 cup freshly shaved Parmesan cheese: Melts into creamy cheesy goodness, providing that signature Chicken Parmesan flavor.
- 1 cup heavy whipping cream: Rounds out the soup to a velvety, luscious finish.
- 8 oz rotini pasta (uncooked): Adds a satisfying bite and soaks up the tasty broth beautifully.
- ½ cup bread crumbs: Toasted for an irresistible crispy garnish that adds texture contrast.
- 1 tablespoon butter: Used to toast the bread crumbs to golden perfection and enhance richness.
- 1 ½ cups shredded mozzarella cheese: Melted on top for gooey, cheesy bliss upon serving.
How to Make Crockpot Chicken Parmesan Soup Recipe
Step 1: Prepare the Crockpot Base
Start by placing the chicken breasts right into the crockpot along with the minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth. Give everything a gentle stir to combine so the flavors start mingling and getting ready to develop as it cooks.
Step 2: Slow Cook to Tenderize the Chicken
Put the lid on your crockpot and let it work its magic. Cooking on low for 6 to 8 hours or on high for 3 to 4 hours will yield beautifully tender chicken that practically shreds itself. This slow cooking is where the broth draws out all the wonderful tastes and the chicken absorbs that classic Italian herbiness.
Step 3: Shred the Chicken in the Crockpot
Once the chicken is cooked through, shred it directly in the crockpot using two forks. This easy step melts the chicken into the soup in perfect, bite-sized pieces ready to soak up the creamy broth.
Step 4: Add Cheese, Cream, and Pasta
Next, stir in the freshly shaved Parmesan cheese and heavy whipping cream for that indulgent, cheesy richness. Then add the uncooked rotini pasta right into the crockpot. Cover and cook on low for another 30 minutes or on high for 15 minutes, letting the pasta cook gently in the flavorful broth and thicken the soup.
Step 5: Toast the Bread Crumbs
While the pasta is finishing, melt the butter in a small saucepan over medium heat. Toss in the bread crumbs and sauté them 3 to 4 minutes until they turn golden and crispy. This crunchy topping adds an irresistible texture that complements the creamy soup perfectly.
Step 6: Serve with Mozzarella and Crispy Bread Crumbs
Ladle the soup into bowls and top each serving with shredded mozzarella cheese and a sprinkle of those warm, crunchy bread crumbs. The mozzarella melts beautifully into the hot soup, and the crumbs add a little extra excitement in every spoonful.
How to Serve Crockpot Chicken Parmesan Soup Recipe
Garnishes
To elevate your Crockpot Chicken Parmesan Soup Recipe, consider adding fresh basil leaves or a sprinkle of chopped parsley for a pop of green freshness. A drizzle of extra virgin olive oil or a pinch of red pepper flakes can also offer a flavorful boost and beautiful presentation.
Side Dishes
This soup pairs wonderfully with a simple Caesar salad or garlic breadsticks that echo the Italian vibes. Crisp greens with tangy vinaigrette cut through the richness, while the breadsticks provide a perfect vehicle to scoop up every last drop of that delicious broth.
Creative Ways to Present
For impromptu dinner parties, serve this soup in mini bread bowls or rustic mason jars to wow your guests. You can also layer the soup in clear glasses with a sprinkle of mozzarella and toasted bread crumbs on top for a charming deconstructed presentation that’s as fun as it is tasty.
Make Ahead and Storage
Storing Leftovers
Let your Crockpot Chicken Parmesan Soup Recipe cool to room temperature before transferring it into an airtight container. Stored in the refrigerator, it will stay fresh and flavorful for up to 3 days, making a perfect quick lunch or dinner option.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating to maintain its creamy texture and rich flavor.
Reheating
To reheat, gently warm your soup on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to restore its silky consistency. Add mozzarella cheese fresh on top for a melty finish just like the first time.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it will increase the cooking time. It’s best to cook on low for 8 to 10 hours to ensure they are fully tender and safe to eat.
What type of pasta works best in this soup?
Rotini is ideal because its spiral shape holds onto the broth and cheese well, but small pasta like penne or shells also work great if that’s what you have on hand.
Can I make this soup dairy-free or lighter?
Absolutely! Substitute heavy cream with coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan for cheesy flavor, and skip the mozzarella or choose a dairy-free version.
How spicy is this Crockpot Chicken Parmesan Soup Recipe?
This soup is mild and comforting, perfect for all palates, but you can easily add crushed red pepper flakes or a dash of hot sauce if you want a bit more heat.
Do I need to pre-cook the pasta before adding it to the crockpot?
No need to pre-cook the pasta since it finishes cooking in the crockpot during the last step, soaking up all the lovely flavors directly in the soup.
Final Thoughts
There’s something absolutely magical about coming home to a Crockpot Chicken Parmesan Soup Recipe that feels like a big, warm hug in a bowl. It’s the kind of meal that comforts your soul while delighting your taste buds without demanding hours in the kitchen. Give this recipe a try—you’ll have yourself not just a dinner but a new favorite that quickly becomes a treasured classic in your recipe rotation.
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Crockpot Chicken Parmesan Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 15 minutes
- Total Time: 7 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
A comforting and creamy Crockpot Chicken Parmesan Soup featuring tender shredded chicken, a rich tomato base, pasta, and a blend of Parmesan and mozzarella cheeses, topped with crispy buttery bread crumbs for added texture and flavor. Perfect for a hearty family meal with minimal prep and slow cooking convenience.
Ingredients
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 Ingredients
- ½ cup bread crumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- Add Ingredients to Crockpot: Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot. Stir everything together to combine the flavors well.
- Cook Chicken: Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Using two forks, shred the cooked chicken directly within the crockpot to evenly distribute it throughout the soup.
- Add Cheese, Cream, and Pasta: Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover the crockpot again and cook on low for an additional 30 minutes or on high for 15 minutes until the pasta is tender.
- Sauté Bread Crumbs: While the pasta cooks, melt butter in a small saucepan over medium heat. Add the bread crumbs and sauté for about 3-4 minutes until golden brown and crispy. Remove from heat and set aside.
- Serve Soup: Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and a sprinkle of the crispy sautéed bread crumbs for a delicious finishing touch.
Notes
- Use fresh Parmesan for best flavor, but pre-grated Parmesan can work in a pinch.
- Feel free to substitute rotini with other pasta shapes like penne or shells.
- To make the bread crumbs gluten-free, use gluten-free bread crumbs or crushed gluten-free crackers.
- This soup can be reheated on the stovetop or microwave; add a little extra broth if it thickens too much upon standing.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
