Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty meal perfect for busy days. Packed with tender chicken, cheesy Parmesan, and fresh spinach, it brings classic Italian flavors to your slow cooker with ease.

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 soup, substitute heavy cream with half-and-half or whole milk.
• Use fresh tortellini for a tender texture, or frozen tortellini for convenience.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap fresh spinach with kale or Swiss chard for a different leafy green.
• Use freshly grated Parmesan for the best flavor and smoother texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. The tortellini may absorb some soup when stored, so you can add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust the cooking time if needed, but 6 hours on low usually works fine.

Can I prepare this soup without a Crock Pot?

Absolutely! Cook the ingredients in a large pot on the stove over low heat, simmering for about 1 to 1.5 hours until the chicken is tender, then follow the remaining steps.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 87 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, flavorful tomatoes, creamy Parmesan, and fresh spinach with cheesy tortellini. Slow-cooked to perfection, it’s an easy meal that delivers rich Italian-inspired flavors with minimal effort.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 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 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste

Dairy and Cheese

• 1 cup heavy cream (For a lighter version, substitute half-and-half)
• 1 cup grated Parmesan cheese

Add-ins & Garnishes

• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach
• Fresh basil, for garnish

Instructions

1. Prepare the Crock Pot: Place the chicken breasts at the bottom of the Crock Pot to serve as the protein base for the soup.
2. Add Aromatics: Add the diced onions and minced garlic on top of the chicken to provide depth and flavor.
3. Combine Liquids and Tomatoes: Pour in the chicken broth and diced tomatoes, stirring gently to combine all ingredients evenly.
4. Season: Sprinkle the Italian seasoning over the mixture and season with salt and pepper according to your taste preference.
5. Slow Cook: Cover the Crock Pot and cook on low for 6 hours, allowing the chicken to cook through and become tender.
6. Shred Chicken: After cooking, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup to absorb the flavors.
7. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, mixing thoroughly until the soup is creamy and well combined.
8. Add Tortellini and Spinach: Incorporate the tortellini and fresh spinach into the soup. Cook on high for an additional 30 minutes until the tortellini is heated through and the spinach is wilted.
9. Serve and Garnish: Serve the soup hot, garnished with fresh basil leaves for a fragrant, vibrant finish.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or use a low-fat milk alternative.
• Fresh or frozen tortellini can be used depending on availability.
• You can add more vegetables like mushrooms or bell peppers for extra nutrition.
• If you prefer a thicker soup, add a slurry of cornstarch and water towards the end of cooking.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: Crock Pot, Chicken Parmesan Soup, Slow Cooker Soup, Italian Soup, Creamy Soup, Comfort Food, Tortellini Soup