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Crockpot Chicken Parmesan Soup

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Crockpot Chicken Parmesan Soup is a cozy, slow-cooked twist on the classic Italian dish. Loaded with tender shredded chicken, a rich tomato broth, pasta, and melty cheese, this comforting one-pot meal is easy to prepare and perfect for busy weeknights or hearty lunches.

Ingredients

  • 1.52 lbs boneless, skinless chicken breasts or thighs
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups chicken broth
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1.5 cups uncooked pasta (rotini, elbow, or ditalini)
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Add chicken, crushed tomatoes, tomato sauce, broth, onion, garlic, basil, oregano, red pepper flakes (if using), salt, and pepper to the crockpot.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  3. Remove chicken, shred it with two forks, and return it to the soup.
  4. About 30 minutes before serving, stir in uncooked pasta.
  5. Once pasta is tender, add Parmesan and mozzarella. Stir until melted and creamy.
  6. Taste and adjust seasoning. Garnish with fresh herbs and serve warm.

Notes

  • Swap chicken for cooked Italian sausage for a spicier variation.
  • Use gluten-free pasta or low-carb alternatives like zucchini noodles.
  • Stir in a splash of cream at the end for a richer texture.
  • Cook pasta separately if preferred, especially when planning to freeze.
  • Use less broth or uncover during final simmer to thicken the soup.

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