Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful slow-cooked soup that combines tender shredded chicken, savory Italian seasonings, creamy Parmesan cheese, and fresh spinach with hearty tortellini. Perfect for a cozy meal, it’s easy to prepare with minimal hands-on time and delivers rich, homemade taste with the convenience of slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Main 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 (or substitute half-and-half for a lighter version)
- 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
- Prepare the Chicken Base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot to create a solid base for the soup.
- Add Aromatics: Layer the diced onions and minced garlic on top of the chicken breasts, allowing their flavors to infuse during cooking.
- Add Liquids and Tomatoes: Pour in the chicken broth and the can of diced tomatoes; stir gently to combine all the ingredients evenly.
- Season: Sprinkle Italian seasoning over the mixture, then season with salt and pepper to your taste preferences for balanced flavor.
- Slow Cook: Cover the Crock Pot with its lid and cook on low heat for 6 hours. This will ensure the chicken becomes tender and fully cooked.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces, then return the shredded meat to the Crock Pot.
- Add Cream and Cheese: Stir the heavy cream and grated Parmesan cheese into the soup until the mixture is smooth and creamy.
- Cook Tortellini and Spinach: Add the tortellini and fresh spinach into the soup. Set the Crock Pot to high and cook for an additional 30 minutes, or until the tortellini is heated through and tender.
- Serve: Ladle the creamy chicken Parmesan soup into bowls and garnish each serving with fresh basil leaves if desired. Serve immediately for best taste.
Notes
- You may substitute half-and-half for heavy cream for a lighter version of this soup.
- Fresh or frozen tortellini can be used depending on preference or availability.
- Adjust seasoning at the end according to taste, especially salt and pepper.
- For an extra touch of flavor, add crushed red pepper flakes when seasoning for some heat.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Keywords: Crock Pot soup, Chicken Parmesan soup, creamy chicken soup, easy slow cooker recipes, Italian chicken soup, tortellini soup
