Crockpot Chicken Parmesan Soup
A comforting blend of classic Italian flavors transformed into a hearty soup with tender chicken, rich tomatoes, and gooey cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts Use fresh or thawed chicken
- 4 cups chicken broth Low sodium option recommended
- 28 oz can of crushed tomatoes No salt added preferred
- 15 oz can of tomato sauce No salt added preferred
- 1 cup heavy whipping cream Can substitute with lower-fat cream
- 8 oz raw rotini pasta Can substitute with any pasta shape
Cheese Ingredients
- 1.5 cups grated mozzarella cheese Reserve some for topping
- 1 cup freshly grated Parmesan cheese Reserve half for stirring in
Seasoning
- 1 tablespoon chopped garlic
- 1 tablespoon butter For toasting bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 cup bread crumbs For topping, can be seasoned
Instructions
Preparation
- Layer the base of your soup in the crockpot with chicken broth, followed by chicken breasts, crushed tomatoes, and tomato sauce.
- Stir in chopped garlic, Italian seasoning, black pepper, and salt until well combined.
Cooking
- Cover the crockpot and set it on high for 3-4 hours or on low for 6-8 hours.
- Check the chicken around the 3-hour mark. It should be tender and easy to shred.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy whipping cream, rotini, and half of the grated Parmesan cheese.
- Cover and cook on high for an additional 15 minutes or low for 30 minutes.
Finishing Touch
- In a separate pan, melt butter over medium heat and toast bread crumbs until golden brown.
- Ladle soup into bowls, top with toasted bread crumbs and remaining mozzarella cheese.
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Notes
Feel free to experiment with different types of cheese or pasta shapes. You can make it vegetarian by omitting chicken and adding chickpeas or white beans.