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
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 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.
