Crock Pot Creamy Chicken Parmesan Soup Recipe
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.
- 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
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
- Prepare the Crock Pot: Place the chicken breasts at the bottom of the Crock Pot to create the base layer for slow cooking.
- Add aromatics: Add the diced onions and minced garlic evenly on top of the chicken to infuse the soup with flavor during cooking.
- 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.
- 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.
- 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.
- 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.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese into the soup, mixing thoroughly until creamy and well combined.
- 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.
- 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
