Indulge in Hearty Crockpot Chicken Parmesan Soup Bliss

This Hearty Crockpot Chicken Parmesan Soup is a comforting blend of tender chicken, robust tomatoes, and creamy Parmesan, perfect for chilly evenings.

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Prep Time 15

Cook Time 4

Additional Cooking Time 30

Total Time 5

Servings: 6 bowls

Course: Soup

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 pounds Boneless Chicken Breasts Skinless is ideal for a healthier soup base.
4 cloves Minced Garlic Fresh garlic enhances the overall flavor beautifully.
28 ounces Crushed Tomatoes Provides the rich, tangy foundation; diced tomatoes work as a substitute if desired.
15 ounces Tomato Sauce Adds moisture and depth; adjust for a thicker texture.
1 teaspoon Salt Essential for flavor enhancement; use less for a low-sodium option.
1 teaspoon Ground Black Pepper Adjust to taste for the perfect mild heat.
2 teaspoons Italian Seasoning Offers authentic Italian flavor; individual herbs like oregano or basil can be used.
4 cups Chicken Broth Liquid base for the soup; homemade is best, vegetable broth is a viable substitute.
1 cup Freshly Shaved Parmesan Cheese For an authentic creamy taste; avoid pre-grated cheese for better melting.
1 cup Heavy Whipping Cream Introduces richness; consider half-and-half as a lighter alternative.
8 ounces Rotini Pasta (uncooked) Adds heartiness; feel free to switch it with other pasta shapes if preferred.

For the Topping

1 cup Bread Crumbs Use panko for extra crunch on top.
3 tablespoons Butter Toasts the bread crumbs for a rich finish; olive oil can be a healthier option.
1 cup Shredded Mozzarella Cheese Adds creaminess to the dish; substitute with provolone or dairy-free cheese as needed.

Equipment

Crockpot

Method

Step-by-Step Instructions

Prep the Crockpot: Combine the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth in the slow cooker. Stir to evenly distribute the flavors.
Cook: Cover the crockpot and set it to cook on low for 4 hours until the chicken is tender and smells divine.
Shred Chicken: Remove the chicken breasts, shred them, and return to the pot, stirring gently to combine.
Add Cream and Pasta: Stir in Parmesan cheese and heavy whipping cream, blend smoothly, then add the uncooked rotini pasta.
Final Cook: Cover and switch to high heat. Cook for an additional 30 minutes until the pasta is tender.
Prepare the Topping: Melt butter in a skillet, add bread crumbs, and toast until golden brown.
Serve: Ladle the soup into bowls, top with shredded mozzarella and toasted bread crumbs, and enjoy!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 34gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

For thicker consistency, reduce chicken broth. If using cooked pasta, add it last 10-15 minutes to avoid overcooking. Experiment with cheese combinations for unique flavors.

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