Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty meal perfect for chilly days. Combining tender shredded chicken, creamy Parmesan-infused broth, fresh spinach, and cheesy tortellini, this slow cooker soup offers rich flavors with minimal effort. Perfect for busy weeknights, the soup brings the classic flavors of Chicken Parmesan into a warm, delicious bowl.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Main 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
Additional Ingredients
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- Fresh basil, for garnish
Instructions
- Prepare the Crock Pot: Place the boneless, skinless chicken breasts at the bottom of your Crock Pot or slow cooker. This will serve as the base for the soup and keep the chicken moist as it cooks.
- Add Aromatics: Layer the diced onions and minced garlic evenly over the chicken. These ingredients will impart a fragrant depth of flavor to the soup.
- Add Liquids and Tomatoes: Pour in the chicken broth and canned diced tomatoes over the chicken and aromatics. Stir gently to mix the liquids with the aromatics, ensuring even flavor distribution.
- Season: Sprinkle the mixture with Italian seasoning, then add salt and freshly ground black pepper according to your taste preferences for balanced seasoning.
- Slow Cook: Cover the Crock Pot with its lid and cook on low for 6 hours. This long, slow cooking time allows the chicken to become tender and infuses the soup with robust flavors.
- Shred the Chicken: After cooking, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup pot, stirring to combine with the broth and vegetables.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and the cheese is fully melted and incorporated.
- Add Tortellini and Spinach: Add the fresh or frozen tortellini and fresh spinach to the soup. Increase the slow cooker setting to high and cook for an additional 30 minutes, or until the tortellini is cooked through and spinach has wilted.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot for a comforting and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Fresh tortellini cooks faster than frozen; adjust cook time accordingly if using fresh only.
- Spinach can be substituted with kale or Swiss chard for a different leafy green option.
- Feel free to add a pinch of crushed red pepper flakes for a subtle spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
Keywords: Creamy chicken parmesan soup, crock pot soup, slow cooker chicken soup, chicken tortellini soup, comfort food soup, Parmesan cheese soup
