Dinner

Crock Pot Creamy Chicken Parmesan Soup Recipe

ByOlivia Monroe February 2, 2026February 2, 2026

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, cheesy Parmesan, and fresh spinach, it’s like your favorite Italian flavors in a warm, creamy soup.

A close-up of a deep bowl filled with creamy orange soup with a smooth texture. On top of the soup, there are chunky pieces of chicken sprinkled with chopped green herbs and grated white cheese. Resting on the edge of the bowl is a piece of golden-brown toasted bread with a crispy texture and visible seasoning. The bowl sits on a wooden surface with a spoon lying nearby on a blue cloth napkin, all set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

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

Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
Swap fresh spinach with kale or Swiss chard for a different green and texture.
Frozen tortellini works well, but fresh tortellini cooks faster—adjust cooking time accordingly.
Adding a pinch of crushed red pepper flakes gives the soup a gentle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve the creamy texture. Avoid freezing, as the cream and cheese may separate when thawed.

How to Serve

A bowl of creamy orange soup with visible chunks of white chicken pieces floating near the center, topped with finely chopped green herbs and a sprinkle of grated white cheese. On the side of the bowl, a piece of crispy toasted bread with a golden-brown crust and black pepper specks is partially dipped into the soup. The bowl sits on a white marbled surface with a silver spoon and a dark blue cloth nearby. The bowl itself has a rustic look with blue and beige tones on its exterior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a Crock Pot?

Yes, you can prepare this soup on the stovetop. Simmer the chicken and broth mixture gently for about 45 minutes until the chicken is cooked and tender. Then follow the remaining steps as usual.

Can I use a different type of cheese?

Parmesan gives a classic flavor, but you can experiment with Pecorino Romano or Asiago for a sharper taste. Avoid cheeses that don’t melt well to maintain the creamy texture.