Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines tender chicken, rotini pasta, and creamy Parmesan in a rich tomato broth. It’s a comforting and easy slow cooker meal perfect for chilly evenings or busy weeknights.

Ingredients

• 2 boneless skinless chicken breasts, cubed
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 2 cups uncooked rotini pasta
• 1 cup shredded Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Step 1: Place cubed chicken breasts into the crockpot. Add crushed tomatoes and chicken broth. Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir gently to combine.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours to allow flavors to meld and chicken to become tender.
3. Step 3: About 30 minutes before serving, stir in the uncooked rotini pasta. Cover and cook until pasta is tender but not mushy.
4. Step 4: Reduce the heat to warm. Gently stir in the heavy cream to avoid curdling. Let warm for 5 minutes.
5. Step 5: Serve hot, topped with a generous sprinkle of shredded Parmesan cheese. Add optional chopped parsley and cracked black pepper if desired.

Tips & Variations

• Use freshly shredded Parmesan for better melting and richer flavor compared to pre-shredded cheese.
• Add the pasta at the end of the cooking time to prevent it from becoming soggy.
• For more aroma, stir in fresh basil just before serving.
• Substitute chicken thighs for juicier, more flavorful meat—trim excess fat before cooking.
• Try penne, fusilli, or small shells instead of rotini for a different pasta texture.
• For a dairy-free version, swap heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative or omit cheese.
• If freezing, leave out the pasta and cook it fresh when reheating to avoid mushy texture.

Storage

Allow the soup to cool completely before transferring it to airtight containers. It keeps in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if it becomes too thick. If freezing, omit the pasta and freeze in single servings; cook pasta fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are more flavorful and stay juicy. Just trim any excess fat before adding them to the crockpot.

What pasta substitutes can I use?

Rotini works well, but penne, fusilli, or small shells are excellent alternatives that hold up nicely in the soup.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 52 reviews

This Crockpot Chicken Parmesan Soup is a comforting and creamy Italian-American dish made in a slow cooker. Combining tender chicken breasts, crushed tomatoes, chicken broth, rotini pasta, and finished with heavy cream and Parmesan cheese, it offers a rich, flavorful one-pot meal perfect for cozy dinners and easy meal prep.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein

• 2 boneless skinless chicken breasts

Broth and Base

• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• Salt and black pepper to taste

Pasta and Cheese

• 2 cups uncooked rotini pasta
• 1 cup shredded Parmesan cheese

Instructions

1. Build the Base: Place cubed chicken breasts into the crockpot. Pour in the crushed tomatoes and chicken broth, then sprinkle garlic powder, onion powder, Italian seasoning, salt, and black pepper over the top. Gently stir to combine all ingredients.
2. Let it Simmer: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. This slow cooking allows the chicken to become tender and infuses the broth with rich flavor.
3. Add the Pasta: About 30 minutes before you are ready to serve, stir in the uncooked rotini pasta. Cover again and cook until the pasta is tender but not mushy, approximately 30 minutes.
4. Make it Creamy: Reduce the slow cooker heat to warm. Gently stir in the heavy cream, taking care to avoid curdling. Allow the soup to warm through for about 5 minutes.
5. Finish with Cheese: Ladle the soup into bowls and top each serving with a generous sprinkle of freshly shredded Parmesan cheese. Add chopped parsley and cracked black pepper if desired, and serve hot.

Notes

• Freshly shredded Parmesan melts better and adds a richer texture than pre-shredded cheese.
• Add pasta just before the end of cooking to prevent it from becoming soggy.
• For an extra layer of flavor, stir in a handful of fresh basil right before serving.
• To freeze, omit pasta and add fresh cooked pasta when reheating to avoid mushiness.
• This soup can be adapted for dairy-free diets by substituting heavy cream with full-fat coconut milk and skipping or replacing Parmesan cheese with a dairy-free alternative.

Keywords: Crockpot Chicken Parmesan Soup, slow cooker chicken soup, creamy chicken soup, rotini pasta soup, Italian chicken soup, comfort food