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Crock Pot Creamy Chicken Parmesan Soup

Crock pot creamy chicken parmesan soup in white bowl with fresh basil garnish
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A comforting and creamy slow cooker soup that combines the flavors of chicken parmesan with tender tortellini and fresh spinach. Perfect for busy days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1 cup tortellini (fresh or frozen)
  • 1 cup fresh spinach
  • Fresh basil for garnish

Instructions

  1. Place the chicken breasts at the bottom of the Crock Pot in a single layer.
  2. Add the diced onions and minced garlic on top of the chicken.
  3. Pour in the chicken broth and diced tomatoes. Stir to combine.
  4. Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
  5. Cover the Crock Pot and cook on low for 6 hours, or until the chicken reaches 165°F internal temperature and is tender.
  6. Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  7. Stir in the heavy cream and grated Parmesan cheese slowly, mixing constantly until well combined and cheese is melted.
  8. Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is tender.
  9. Serve hot, garnished with fresh basil if desired.

Notes

  • For a lighter version, substitute half-and-half for heavy cream without sacrificing too much richness.
  • Feel free to add other vegetables such as diced carrots or bell peppers for extra nutrition and color.
  • Use freshly grated Parmesan cheese for the best flavor and creaminess.
  • If freezing, slightly undercook the tortellini to prevent mushiness when reheating.
  • Use a 4-6 quart slow cooker for best results.

Nutrition

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