Crock Pot Creamy Chicken Parmesan Soup Recipe
Introduction
This Crock Pot Creamy Chicken Parmesan Soup is a comforting, flavorful dish that’s perfect for busy days. Combining tender chicken, cheesy Parmesan, and hearty tortellini, it delivers all the warmth of classic chicken Parmesan in a cozy soup form.
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 (For a lighter version, substitute half-and-half.)
- 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
- Step 1: Place the chicken breasts at the bottom of the Crock Pot.
- Step 2: Add the diced onions and minced garlic on top of the chicken.
- Step 3: Pour in the chicken broth and diced tomatoes. Stir to combine.
- Step 4: Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Step 5: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Step 6: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Step 7: Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Step 8: Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Step 9: Serve hot, garnished with fresh basil if desired.
Tips & Variations
- For a lighter soup, substitute half-and-half for the heavy cream without sacrificing creaminess.
- Use fresh tortellini for a tender texture, or frozen if short on time; just adjust cooking time slightly.
- Add a pinch of red pepper flakes for a mild spicy kick.
- Substitute fresh spinach with kale or Swiss chard for a different leafy green option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring frequently to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, small pasta shapes like rotini, shells, or elbow macaroni work well. Add them during the last 20-30 minutes of cooking to avoid overcooking.
Is it possible to make this soup on the stove instead of a Crock Pot?
Absolutely. Simmer the ingredients in a large pot over low heat for about 45 minutes to 1 hour until the chicken is cooked and tender. Then proceed with shredding the chicken and adding cream, cheese, pasta, and spinach as directed.
PrintCrock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken, flavorful Italian seasoning, creamy Parmesan cheese, and fresh spinach with tortellini. Slow-cooked to perfection, this soup is rich, creamy, and perfect for a warm dinner on a chilly day.
- 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
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup fresh spinach
Broth and Seasoning
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Dairy and Pasta
- 1 cup heavy cream (For a lighter version, substitute half-and-half.)
- 1 cup grated Parmesan cheese
- 1 cup tortellini (fresh or frozen)
Garnish
- Fresh basil, for garnish
Instructions
- Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot. Add the diced onions and minced garlic on top of the chicken.
- Add liquids and seasoning: Pour in the chicken broth and diced tomatoes. Stir gently to combine these ingredients. Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cook the chicken: Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender, allowing flavors to meld beautifully.
- Shred the chicken: Once cooked, carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup in the Crock Pot.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese, mixing well until the soup becomes creamy and the cheese melts into the broth.
- Incorporate tortellini and spinach: Add the tortellini and fresh spinach to the soup, then cook on high for an additional 30 minutes or until the tortellini is heated through and the spinach is wilted.
- Serve: Ladle the creamy chicken Parmesan soup into bowls and garnish with fresh basil leaves if desired. Serve hot and enjoy!
Notes
- You can substitute half-and-half for heavy cream to reduce fat content.
- Fresh or frozen tortellini can be used depending on availability.
- For a thicker soup, add extra Parmesan cheese or reduce the broth amount slightly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adding crushed red pepper flakes can give the soup a nice spicy kick.
Keywords: creamy chicken parmesan soup, crock pot chicken soup, Italian chicken soup, creamy chicken tortellini soup, easy crock pot soup
