Crockpot Chicken Parmesan Soup
This Crockpot Chicken Parmesan Soup transforms all the flavors of classic Chicken Parmesan into a hearty, comforting soup. It features tender shredded chicken, a rich tomato broth, pasta, and plenty of Parmesan cheese, all slow-cooked to perfection. It’s an easy set-it-and-forget-it meal, perfect for busy nights!
Time Needed
Prep Time: 10 minutes
Cooking Time: 4–8 hours (depending on setting)
Total Time: 4–8 hours 10 minutes
Ingredients
For the Soup:
1.5 lbs boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
3 cloves garlic, minced
1 small onion, diced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional, for spice)
1 teaspoon sugar (balances acidity, optional)
½ cup Parmesan cheese, grated
1½ cups uncooked small pasta (rotini, ditalini, or elbow)
For Serving:
1 cup shredded mozzarella cheese
¼ cup fresh basil, chopped
Extra Parmesan, for garnish
Instructions
1. Add Ingredients to Crockpot
Place chicken breasts in the crockpot.
Add chicken broth, crushed tomatoes, diced tomatoes, garlic, onion, Italian seasoning, salt, pepper, red pepper flakes, and sugar.
Stir to combine.
2. Slow Cook
Low heat: 7–8 hours
High heat: 3½–4 hours
3. Shred the Chicken
Remove the cooked chicken, shred with two forks, and return it to the crockpot.
4. Cook the Pasta
Stir in Parmesan cheese and uncooked pasta.
Cover and cook on high for 20–25 minutes, until pasta is tender.
5. Serve & Garnish
Ladle soup into bowls and top with shredded mozzarella, fresh basil, and extra Parmesan.
Enjoy with garlic bread or a side salad!
Nutritional Information
Calories: ~320 kcal
Protein: 35g
Carbohydrates: 30g
Fat: 8g
Fiber: 4g
Sodium: ~700mg
Notes & Variations
Make It Low-Carb: Swap pasta for zucchini noodles or cauliflower rice.
Spice It Up: Add more red pepper flakes or a dash of hot sauce.
Storage: Refrigerate for 3–4 days or freeze for up to 3 months (without pasta).