This Crockpot Chicken Parmesan Soup takes all the beloved flavors of the classic Italian dish and transforms them into a cozy, spoonable meal. It features tender shredded chicken, rich tomato broth, and pasta, all finished with a double dose of cheese for the ultimate comfort food experience.
With a savory garlic-herb base and a gooey mozzarella topping, this soup is a warming dinner that requires minimal effort thanks to the slow cooker.
Recipe Details
- Flavor Profile: The soup boasts a robust tomato base enhanced by garlic, onions, and Italian herbs, with a savory richness from the chicken stock and Parmesan cheese.
- Texture: You get a satisfying variety of textures from the soft pasta, tender shredded chicken, and the slight crunch of the bell peppers, all in a broth made velvety by a finish of butter and cheese.
- Time: 15 minutes prep; 3 1/2 to 7 1/2 hours cook time.
- Difficulty: Easy. It is largely a dump-and-go recipe, with a quick pasta boil at the end.
What You’ll Need
To make this recipe, you will need a 5-quart or larger slow cooker to simmer the soup base. You will also need a separate medium pot to boil the pasta on the stove this ensures the noodles retain the perfect texture. The ingredients combine pantry staples like crushed tomatoes and pasta with fresh chicken and vegetables.
Ingredient Notes
- Chicken Breast – You will need raw boneless skinless chicken breast. It cooks directly in the flavorful broth, absorbing the spices and becoming tender enough to shred easily.
- Crushed Tomatoes & Tomato Paste – This combination creates a deep, rich tomato flavor that mimics a classic marinara sauce.
- Penne Pasta – This tube shape is perfect for holding onto the soup and cheese.
- Parmesan Cheese – Grated Parmesan is stirred directly into the soup to season the broth and add a salty, nutty creaminess.
- Mozzarella Cheese – Shredded mozzarella is used as a garnish, melting on top of the hot soup just like the cheese on Chicken Parmesan.
- Vegetables – A mirepoix-style mix of onion, garlic, and green bell pepper builds a savory aromatic base.
- Butter – Adding a small amount of unsalted butter at the end gives the soup a glossy, velvety finish.
Add-ins and Substitutions
- Pasta Shapes – Rotini, rigatoni, or bow-tie pasta are excellent substitutes for penne.
- Spinach – For extra greens, stir in a handful of fresh spinach when you add the pasta and cheese; it will wilt instantly.
- Spice Level – The recipe calls for red pepper flakes for a gentle warmth. Feel free to increase this if you prefer a spicy arrabbiata style soup.
How to Make Crockpot Chicken Parmesan Soup
- Combine Base Ingredients: In a 5-quart or larger slow cooker, stir together the minced garlic, chopped green bell pepper, chopped white onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes.
- Slow Cook: Cover the pot and cook on low for 7-1/2 hours or on high for 3-1/2 hours. The chicken should be cooked through and tender.
- Cook Pasta: When the slow cooker time is up, set it to warm (or keep it on low). Heat a medium pot of salted water to boiling on the stovetop. Cook the pasta according to the package instructions until it is tender but firm. Drain the pasta well.
- Shred Chicken: While the pasta cooks, remove the chicken breast from the slow cooker and transfer it to a cutting board. Use two forks to coarsely shred the meat.
- Finish the Soup: Add the grated Parmesan cheese, unsalted butter (if using), the cooked drained pasta, and the shredded chicken back into the slow cooker. Stir everything until well combined and the butter and cheese have melted into the broth.
- Serve: Ladle the soup into bowls and garnish generously with shredded mozzarella cheese and chopped fresh basil.
Pro Tip: Cooking the pasta separately on the stove instead of in the slow cooker is the secret to a great texture. Pasta cooked in the slow cooker for too long can become mushy and starchy, clouding the beautiful tomato broth.
Recipe Tips
- Shredding Chicken: The chicken is ready to shred when it pulls apart easily with little resistance. If it feels tough, it may need a little more time in the pot.
- Consistency: If the soup becomes too thick after adding the pasta and cheese, you can stir in an extra splash of warm chicken stock to reach your desired consistency.
- Fresh Basil: Don’t skip the fresh basil garnish! It adds a bright, peppery freshness that cuts through the rich cheese and tomato flavors.
FAQs
- Can I freeze this soup? You can freeze the soup base (without the pasta and dairy). When you are ready to eat, thaw the base, heat it up, and then stir in the freshly cooked pasta and cheeses.
- Can I use rotisserie chicken? Yes, you can use cooked shredded chicken. Add it in the last 30 minutes of slow cooking just to warm through, though starting with raw chicken yields better flavor infusion.
- Why butter? The optional butter helps emulsify the tomato broth and mellows out the acidity of the tomatoes, creating a smoother mouthfeel.
Serving Suggestions
- Garlic Bread: A slice of crusty garlic bread or a breadstick is essential for dipping.
- Green Salad: Serve with a simple Caesar salad or garden salad with vinaigrette.
- Roasted Veggies: Roasted broccoli or zucchini makes a great side dish.
Make This Recipe in Advance
- Prep: You can chop the onion, pepper, and garlic the night before and store them in the fridge.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid as it sits, so the leftovers might be thicker, more like a pasta dish than a soup.
Crockpot Chicken Parmesan Soup
- Total Time: 3 hours 45 minutes
- Yield: 4 Servings 1x
Description
This Crockpot Chicken Parmesan Soup takes all the beloved flavors of the classic Italian dish and transforms them into a cozy, spoonable meal. It features tender shredded chicken, a rich tomato broth, and pasta, all finished with a double dose of cheese for the ultimate comfort food experience. With a savory garlic-herb base and a gooey mozzarella topping, this soup is a warming dinner that requires minimal effort thanks to the slow cooker.
Ingredients
Soup Base
- 1/2 pound raw boneless, skinless chicken breast
- 1 (14.5 oz) can crushed tomatoes
- 3 cups chicken stock (plus extra if needed)
- 2 tablespoons tomato paste
- 1/2 large green bell pepper, finely chopped
- 1/2 medium white onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
To Finish & Garnish
- 4 ounces dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional, for richness)
- 2 cups shredded mozzarella cheese
- Fresh basil, chopped
Instructions
Combine Base Ingredients
In a 5-quart (or larger) slow cooker, combine the minced garlic, chopped green pepper, chopped onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Stir well to mix the tomato paste and spices.
Slow Cook
Cover and cook on Low for 7 1/2 hours or on High for 3 1/2 hours. The chicken should be completely cooked through and tender.
Cook Pasta Separately
Near the end of the slow cooking time, bring a medium pot of salted water to a boil on the stove. Cook the penne pasta according to package directions until tender but firm (al dente). Drain well.
Shred the Chicken
Remove the chicken breast from the slow cooker to a cutting board. Use two forks to coarsely shred the meat, then return it to the pot.
Finish the Soup
Stir the grated Parmesan cheese, the unsalted butter (if using), and the cooked, drained pasta into the slow cooker. Stir until the butter and cheese melt into the broth, creating a velvety texture.
Serve
Ladle the hot soup into bowls. Top generously with the shredded mozzarella cheese (it will melt from the heat of the soup) and garnish with fresh chopped basil.
Notes
Pasta Texture: Cooking the pasta separately on the stove is the secret to this recipe. If you cook pasta directly in the slow cooker for hours, it releases too much starch and becomes mushy. Adding it at the end ensures a perfect bite and a clean broth.
Why Butter? The optional tablespoons of butter at the end help emulsify the tomato broth and mellow out the acidity, giving the soup a glossy, restaurant-quality finish.
Leftovers: As the soup sits in the fridge, the pasta will continue to absorb the broth, making leftovers much thicker (almost like a pasta casserole). You may need to add a splash of water or stock when reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (High) or 7 hours 30 minutes (Low)
- Category: Soup / Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 460
- Sugar: 8g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
Keywords: crockpot chicken parmesan soup, slow cooker chicken soup, chicken parm soup, easy crockpot meals, tomato chicken soup, italian comfort food, winter soup recipes
