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Crock Pot Creamy Chicken Parmesan Soup Recipe

★★★★★

5 from 122 reviews
  • Author: Olivia
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings 1x

Description

Crock Pot Creamy Chicken Parmesan Soup is a hearty and comforting slow-cooked soup combining tender chicken breasts with savory Italian flavors, creamy Parmesan cheese, and fresh spinach. This easy-to-make soup features tortellini pasta for added texture and makes a perfect meal for chilly days.

Ingredients

Scale

Soup Base

  • 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 tablespoon Italian seasoning
  • Salt, to taste
  • Pepper, to taste

Creamy Addition

  • 1 cup heavy cream (or substitute half-and-half for a lighter version)
  • 1 cup grated Parmesan cheese

Add-ins

  • 1 cup tortellini (fresh or frozen)
  • 1 cup fresh spinach

Garnish

  • Fresh basil, for garnish

Instructions

  1. Prepare the Crock Pot: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot to form the base of the soup.
  2. Add Aromatics: Layer the diced onions and minced garlic on top of the chicken to infuse flavor into the soup as it cooks.
  3. Combine Liquids and Tomatoes: Pour in the chicken broth and the can of diced tomatoes. Stir gently to combine the ingredients evenly.
  4. Season the Soup: Sprinkle the Italian seasoning over the mixture and season with salt and pepper according to your taste preferences.
  5. Cook Low and Slow: Cover the Crock Pot and cook on low heat for 6 hours, allowing the chicken to become tender and fully cooked.
  6. Shred Chicken: Once the chicken is cooked, remove the breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup for a hearty texture.
  7. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well blended.
  8. Add Tortellini and Spinach: Incorporate the tortellini and fresh spinach into the soup. Increase the Crock Pot to high and cook for an additional 30 minutes until the tortellini is heated through and the spinach is wilted.
  9. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves for added aroma and color. Serve immediately.

Notes

  • You can substitute half-and-half for heavy cream to reduce calorie content and create a lighter soup.
  • Fresh or frozen tortellini both work well; adjust cooking time if using fresh pasta.
  • Make sure to shred the chicken after slow cooking to ensure the best texture in the soup.
  • For a dairy-free version, omit the cream and Parmesan cheese and substitute with coconut milk and nutritional yeast.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Keywords: Crock Pot, Creamy Chicken Parmesan Soup, Slow Cooker Soup, Italian Soup, Chicken Soup, Tortellini Soup, Comfort Food

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Find it online: https://bitesbyolivia.com/crock-pot-creamy-chicken-parmesan-soup-recipe-2/