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Crock Pot Creamy Chicken Parmesan Soup Recipe

4.9 from 141 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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