Crockpot Chicken Parmesan Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/crockpot-chicken-parmesan-soup-recipe/
