Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a creamy, tomato-based slow cooker meal packed with tender chicken, rotini pasta, and Parmesan cheese. It combines the comforting flavors of classic Italian chicken Parmesan with the ease of a one-pot recipe, perfect for cozy dinners or busy weeknights.

Ingredients

• 2 boneless skinless chicken breasts, cubed
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 2 cups uncooked rotini pasta
• 1 cup shredded Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Step 1: Place the cubed chicken breasts into the crockpot. Add the crushed tomatoes and chicken broth. Sprinkle in the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Gently stir to combine all ingredients.
2. Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
3. Step 3: About 30 minutes before serving, stir in the uncooked rotini pasta. Cover and continue cooking until the pasta is tender but not mushy.
4. Step 4: Reduce the heat to warm. Gently stir in the heavy cream to avoid curdling and let it heat through for about 5 minutes.
5. Step 5: Ladle the soup into bowls and top each serving with freshly shredded Parmesan cheese. Optionally, garnish with chopped parsley and cracked black pepper.

Tips & Variations

• For juicier meat, use chicken thighs instead of breasts, trimming any excess fat before cooking.
• Substitute rotini pasta with penne, fusilli, or small shells to vary texture.
• To make this soup dairy-free, replace heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative or omit the cheese.
• If freezing, omit the pasta and cook it fresh when reheating to prevent mushiness.
• Add a pinch of red pepper flakes for a mild spicy kick.
• For a vegetarian version, use vegetable broth and substitute chicken with white beans or chickpeas.

Storage

Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. When freezing, omit the pasta and freeze in single-portion containers for convenience. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more flavorful. Just trim any excess fat before adding them to the crockpot.

What pasta substitutes can I use?

Rotini works well, but you can also use penne, fusilli, or small shells depending on your preference.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.5 from 76 reviews

This Crockpot Chicken Parmesan Soup is a comforting and creamy tomato-based slow cooker meal featuring tender chicken breasts, rotini pasta, and a rich Parmesan cheese finish. It combines the classic flavors of Italian chicken Parmesan in a hearty, one-pot crockpot recipe, ideal for busy weeknights or cozy cold-weather dinners.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 6 hours 5 minutes
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 boneless skinless chicken breasts, cubed

Broth and Base

• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• Salt and black pepper to taste

Pasta and Dairy

• 2 cups uncooked rotini pasta
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese

Instructions

1. Build the Base: Place your cubed chicken breasts into the crockpot. Pour in the crushed tomatoes and chicken broth, then sprinkle in the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Gently stir to combine all ingredients evenly.
2. Let it Simmer: Set your slow cooker to low for 6-7 hours or on high for 3-4 hours. This slow simmer allows the chicken to become tender and infuses the broth with rich flavors.
3. Add the Pasta: About 30 minutes before serving, stir in the uncooked rotini pasta. Cover and continue cooking until the pasta is tender but still retains its shape without becoming mushy.
4. Make it Creamy: Once the pasta is cooked, reduce the heat to warm. Gently stir in the heavy cream, being careful not to curdle it. Let the soup warm through for approximately 5 minutes.
5. Finish with Cheese: Ladle the soup into bowls and top each serving with a generous sprinkle of freshly shredded Parmesan cheese. Optionally, garnish with chopped parsley and add a twist of cracked black pepper for added flavor.

Notes

• For a dairy-free version, substitute heavy cream with full-fat coconut milk and omit or replace Parmesan cheese with a dairy-free alternative.
• Chicken thighs can be used instead of breasts; trim excess fat before adding to the crockpot.
• Different short pasta shapes like penne, fusilli, or small shells work well as substitutes for rotini.
• To avoid soggy leftovers, cook pasta separately and add before serving.
• Soup can be refrigerated for up to 4 days in airtight containers once cooled.
• If freezing, omit pasta and add freshly cooked pasta upon reheating.
• Reheat soup gently on the stovetop over low heat, adding a splash of broth or cream if it thickens too much.
• Add red pepper flakes to introduce a spicy kick if desired.

Keywords: Crockpot Chicken Parmesan Soup, slow cooker chicken soup, creamy tomato soup, Italian chicken soup, comfort food, rotini pasta soup