Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish perfect for chilly days. It combines tender chicken, creamy broth, and tender tortellini for a satisfying meal that’s easy to prepare. Let your slow cooker do the work while you relax.

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

1. Step 1: Place the chicken breasts at the bottom of the Crock Pot.
2. Step 2: Add the diced onions and minced garlic on top of the chicken.
3. Step 3: Pour in the chicken broth and diced tomatoes. Stir to combine.
4. Step 4: Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
5. Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
6. Step 6: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
7. Step 7: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
8. 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.
9. Step 9: Serve hot, garnished with fresh basil if desired.

Tips & Variations

• For a lighter version, use half-and-half instead of heavy cream to reduce fat content.
• Try adding mushrooms or bell peppers for extra vegetables and flavor.
• Use cheese-filled tortellini to enhance the creamy, cheesy taste.
• If you prefer a thicker soup, stir in a tablespoon of cornstarch mixed with cold water during the last step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling. You can also freeze the soup for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about 1 hour or until the chicken reaches the proper temperature and is tender.

Can I make this soup without a Crock Pot?

Absolutely. You can cook it in a large pot on the stove over low heat. Simmer the chicken in the broth and tomatoes until cooked through, then proceed with shredding and adding the remaining ingredients as directed.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 116 reviews

This Crock Pot Creamy Chicken Parmesan Soup combines tender shredded chicken, savory garlic and onions, rich heavy cream, and Parmesan cheese with hearty tortellini and fresh spinach. Slow-cooked to perfection, this comforting and flavorful soup delivers the classic taste of chicken Parmesan in a cozy bowl, making it perfect for a warming meal any day.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup fresh spinach

Liquids & Dairy

• 3 cups chicken broth
• 1 cup heavy cream (For a lighter version, substitute half-and-half.)
• 1 cup grated Parmesan cheese

Carbohydrates & Seasonings

• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Italian seasoning
• To taste salt
• To taste pepper
• 1 cup tortellini (fresh or frozen)

Garnish

• Fresh basil

Instructions

1. Prepare the Crock Pot: Place the chicken breasts at the bottom of the Crock Pot to create the base layer for slow cooking.
2. Add aromatics: Add the diced onions and minced garlic evenly on top of the chicken to infuse the soup with flavor during cooking.
3. Combine liquids and tomatoes: Pour in the chicken broth and the can of diced tomatoes. Stir gently to blend the ingredients without disturbing the chicken layer significantly.
4. Season the mixture: Sprinkle Italian seasoning over the mixture and add salt and pepper to taste, ensuring the soup will be well-seasoned after cooking.
5. Cook low and slow: Cover the Crock Pot and cook on low for 6 hours until the chicken is fully cooked and tender enough to shred easily.
6. Shred the chicken: Remove the chicken breasts from the Crock Pot and shred them with two forks. Return the shredded chicken to the pot to incorporate back into the soup.
7. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese into the soup, mixing thoroughly until creamy and well combined.
8. Cook tortellini and spinach: Add the tortellini and fresh spinach to the soup, then cook on high for an additional 30 minutes until the tortellini is fully heated and tender, and the spinach is wilted.
9. Serve and garnish: Ladle the soup into bowls and garnish with fresh basil leaves for a burst of color and aroma. Serve hot for a comforting meal.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or a lower-fat milk option.
• Fresh or frozen tortellini both work well; adjust cooking time slightly if using frozen to ensure it’s heated through.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• Adding a pinch of red pepper flakes can enhance the flavor with a mild spicy kick if desired.
• Use gluten-free tortellini to accommodate gluten-free diets.

Keywords: creamy chicken parmesan soup, crock pot soup, slow cooker recipes, chicken parmesan, tortellini soup, comfort food, creamy soup, easy dinner recipes