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