Description
This Chicken Parmesan Soup captures all the nostalgic, savory flavors of the classic Italian dish and transforms them into a hearty, slow-cooked meal. Featuring a robust tomato base, tender shredded chicken, and a generous topping of melted mozzarella, it is the ultimate comfort food for a chilly evening. By slow-cooking the chicken directly in a marinara-style broth infused with garlic and Italian herbs, every bite delivers a rich, home-cooked depth that perfectly complements the sturdy penne pasta and salty Parmesan finish.
Ingredients
Slow Cooker Base
- 4 garlic cloves, minced
- 1/2 large green bell pepper, finely chopped
- 1/2 medium white onion, finely chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound raw boneless skinless chicken breast
- 3 cups chicken stock (plus additional if needed)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Finishing Touches
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
- Chopped fresh basil for garnish
Instructions
Step 1: Combine in the Slow Cooker
In a 5-quart or larger slow cooker, stir together the minced garlic, chopped green bell pepper, white onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes.
Step 2: Slow Cook
Cover the pot and cook on the low setting for 7 1/2 hours or on the high setting for 3 1/2 hours.
Step 3: Prepare the Pasta
When the slow cooker time is up, set the unit to the warm setting. Heat a medium pot of salted water to boiling on the stovetop. Cook the penne pasta according to the package instructions until it is just firm and tender, then drain it well.
Step 4: Shred the Chicken
While the pasta cooks, transfer the cooked chicken breast to a cutting board. Use two forks to coarsely shred the meat.
Step 5: Final Assembly
Add the grated Parmesan, optional butter, cooked pasta, and shredded chicken back into the slow cooker. Stir everything until it is well combined and the butter has melted.
Step 6: Garnish and Serve
Ladle the soup into bowls and serve immediately, topped with plenty of shredded mozzarella cheese and fresh chopped basil.
Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. When reheating on the stovetop, add a splash of chicken stock to loosen the consistency, as the pasta will absorb liquid while sitting.
Pro Tip for Texture: Boiling the pasta separately on the stove is the secret to a professional-quality soup. It prevents the noodles from becoming mushy or starchy, ensuring they maintain a perfect al dente bite in the rich broth.
Variation: For a Vegetable Boost, stir in 2 cups of fresh baby spinach at the very end of the assembly process. The residual heat will wilt the spinach perfectly without overcooking it.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 465
- Sugar: 6g
- Sodium: 1420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken parmesan soup, slow cooker italian soup, healthy chicken parm recipe, tomato basil chicken soup, crockpot pasta soup, mozzarella chicken soup