Imagine coming home to a warm bowl of rich, comforting soup that tastes like your favorite Italian dinner—this Crockpot Chicken Parmesan Soup Recipe does exactly that and more. Combining tender shredded chicken, tangy tomatoes, creamy Parmesan, and gooey mozzarella with a perfectly cooked pasta swirl, it’s a flavorful hug on a chilly day. The magic of this recipe lies in its simplicity and the slow-cooked melding of vibrant ingredients, making it a true crowd-pleaser and a go-to for cozy nights in.
Ingredients You’ll Need
Don’t be fooled by the humble list of ingredients here; each one plays an essential role in turning simple pantry staples into a sensational Crockpot Chicken Parmesan Soup Recipe. From the savory garlic and herbs to the creamy cheeses and perfectly cooked rotini, these ingredients blend beautifully in taste, texture, and color.
- 3 boneless chicken breasts: The hearty protein base that shreds effortlessly and soaks up all the delicious flavors.
- 1 tablespoon minced garlic: Adds a fragrant first layer of savory depth essential in Italian cooking.
- 1 (28 oz) can crushed tomatoes: Provides a rich, slightly chunky tomato body that gives the soup a vibrant, comforting flavor.
- 1 (15 oz) can tomato sauce: Smooths and deepens the tomato presence for that classic chicken parmesan taste.
- 1 teaspoon salt: Enhances every flavor and balances the acidity of tomatoes.
- 1 teaspoon ground black pepper: Adds a subtle, sharp kick that livens up the broth.
- 2 teaspoons Italian seasoning: A blend of herbs that brings a fragrant, authentic Italian flair.
- 4 cups chicken broth: The flavorful liquid foundation that keeps the soup broth-rich and perfect for slow cooking.
- 1 cup freshly shaved Parmesan cheese: Incorporates a nutty, salty creaminess that defines the dish’s signature taste.
- 1 cup heavy whipping cream: Adds luscious creaminess and smooth texture to the soup.
- 8 oz rotini pasta (uncooked): Twisted pasta that holds sauce beautifully and gives satisfying bites throughout.
- ½ cup bread crumbs: Crispy topping that adds delightful crunch for each serving.
- 1 tablespoon butter: Used to toast the bread crumbs to golden perfection.
- 1 ½ cups shredded mozzarella cheese: The melty, gooey finishing touch that transforms this soup into a comforting indulgence.
How to Make Crockpot Chicken Parmesan Soup Recipe
Step 1: Combine the Base Ingredients
Start by layering your crockpot with the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and chicken broth. Give it a good stir so all those amazing ingredients start to mingle and infuse. This step is where your soup’s foundation comes to life, building a broth bursting with flavor and ready for slow cooking.
Step 2: Slow Cook to Tender Perfection
Cover your crockpot and set it on low for 6 to 8 hours or high for 3 to 4 hours. During this time, the chicken slowly cooks and becomes incredibly tender, soaking up all that savory tomato goodness mixed with herbs and spices. This patient cooking process is what makes this Crockpot Chicken Parmesan Soup Recipe so wonderfully satisfying.
Step 3: Shred the Chicken Right in the Pot
Once the chicken reaches that perfect tenderness, grab two forks and shred it directly in the crockpot. This method keeps everything simple and mess-free, and means the chicken pieces remain moist and flavorful as they mingle with the rich broth.
Step 4: Stir in Cheeses, Cream, and Pasta
Mix in the freshly shaved Parmesan, heavy whipping cream, and uncooked rotini pasta. Cover again and cook on low for an extra 30 minutes or 15 minutes on high. This allows the pasta to cook in the soup’s creamy, tomatoey base, thickening the broth and creating a deliciously hearty texture that warms you from the inside out.
Step 5: Sauté the Crispy Bread Crumbs
While the pasta finishes cooking, melt a tablespoon of butter in a small pan over medium heat and toast the bread crumbs until they turn golden brown and crispy—about 3 to 4 minutes. This little crunch on top adds just the right texture contrast and an extra burst of buttery flavor to your soup bowl.
Step 6: Serve with Mozzarella and Bread Crumb Topping
When ready to serve, ladle the soup into bowls and sprinkle each portion with shredded mozzarella cheese and a generous pinch of those crispy toasted bread crumbs. The mozzarella melts just a little with the hot soup, creating a heavenly finish that’s absolute perfection in every spoonful.
How to Serve Crockpot Chicken Parmesan Soup Recipe
Garnishes
Beyond mozzarella and breadcrumbs, consider adding fresh chopped basil or parsley for a burst of color and freshness. A drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes can also elevate the flavor and presentation, making each bowl feel like a little Italian celebration.
Side Dishes
This soup pairs beautifully with a simple green salad dressed in balsamic vinaigrette or crusty garlic bread for soaking up every last bit of the creamy sauce. A side of steamed or roasted veggies like broccoli or asparagus can also round out the meal with healthful balance and crunch.
Creative Ways to Present
Serve the soup in rustic bowls with large spoons and place a parmesan crisp on the side for added elegance. For a family-style dinner, bring the crockpot to the table so everyone can serve themselves, topped with separate bowls of mozzarella and toasted breadcrumbs to customize each portion perfectly.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Crockpot Chicken Parmesan Soup Recipe into airtight containers and store them in the refrigerator. It will stay fresh and flavorful for up to 3 days, making a quick, hearty reheat a breeze on busy evenings.
Freezing
This soup freezes wonderfully. Just leave out the pasta or add it fresh after reheating to avoid mushiness. Pour your cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to blend flavors and prevent scorching. If you omitted pasta before freezing, stir in fresh pasta about 15 minutes before serving to cook it directly in the soup again.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but expect the cook time to be longer. Make sure the chicken is cooked through before shredding it in the crockpot.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter option, but the soup might be less rich and creamy. Coconut cream is a great dairy-free alternative that adds its own unique flavor.
Is it okay to use a different type of pasta?
Absolutely! While rotini holds the sauce well, other short pasta like penne or shells work fine. Just keep in mind cooking times and adjust accordingly so the pasta doesn’t get mushy.
How do I make this soup spicier?
Add crushed red pepper flakes to the crockpot along with the Italian seasoning, or top each serving with a dash of hot sauce for a kick that complements the savory flavors.
Can I prepare this recipe in advance and then cook it later?
Yes, you can combine all ingredients except the cream, cheese, pasta, and breadcrumbs in the crockpot insert the night before and refrigerate. Add the remaining ingredients when ready to cook to maintain freshness.
Final Thoughts
This Crockpot Chicken Parmesan Soup Recipe truly feels like a warm embrace on a plate, blending all the best parts of a classic Italian favorite into an easy, comforting soup. It’s perfect for busy days because it requires minimal hands-on work but delivers maximum flavor and heartiness. I hope you give this recipe a try—you’ll find it quickly becomes a beloved staple in your kitchen, one spoonful at a time.
Print
Crockpot Chicken Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6-8 hours low or 3-4 hours high + 30 minutes low or 15 minutes high for pasta
- Total Time: 6 hours 40 minutes (using low heat option)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Chicken Parmesan Soup is a hearty, comforting meal that combines tender chicken, savory tomato broth, creamy cheese, and perfectly cooked rotini pasta. Slow-cooked to perfection in a crockpot, this soup infuses classic Italian flavors with the ease of a one-pot recipe, topped with crispy buttery breadcrumbs and melted mozzarella for an irresistible finish.
Ingredients
Main Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
Cheese and Dairy
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 1 ½ cups shredded mozzarella cheese
Pasta and Toppings
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
Instructions
- Prepare and Combine Ingredients: Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth into the crockpot. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Cover the crockpot and cook the mixture on low heat for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking method ensures the chicken becomes fully cooked and tender, blending the flavors.
- Shred the Chicken: Once the chicken is cooked, shred it directly within the crockpot using two forks. This helps distribute the chicken evenly throughout the soup.
- Add Cheese, Cream, and Pasta: Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta into the crockpot. Cover again and cook on low for an additional 30 minutes or on high for 15 minutes until the pasta is tender and cooked through.
- Prepare Breadcrumb Topping: While the pasta cooks, melt 1 tablespoon of butter in a small saucepan over medium heat. Add the bread crumbs and sauté them until they are golden and crispy, about 3 to 4 minutes, stirring frequently to prevent burning.
- Serve and Garnish: Ladle the finished soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of the crispy buttered bread crumbs for added texture and flavor.
Notes
- Use uncooked rotini pasta as it cooks perfectly in the soup during the last cooking stage; avoid pre-cooking it.
- If you prefer a thicker soup, reduce the amount of chicken broth or cook uncovered for a short time after adding pasta.
- For a lower fat option, substitute heavy cream with half-and-half or whole milk, but the soup may be less creamy.
- Breadcrumbs can be toasted in a dry pan if butter is not preferred.
- Leftovers can be refrigerated for up to 3 days; pasta may absorb more liquid over time, so add broth when reheating if necessary.
