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
Scale
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.
