Description
This Crockpot Chicken Parmesan Soup is a hearty and comforting Italian-American dish that combines tender shredded chicken, flavorful tomatoes, Italian herbs, and rotini pasta all simmered to perfection in a slow cooker. Finished with melted mozzarella, Parmesan cheese, fresh parsley, and basil garnish, this soup delivers all the beloved flavors of classic Chicken Parmesan in a warm, satisfying bowl perfect for cozy meals.
Ingredients
Scale
Soup Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 8 ounces rotini pasta (or any short pasta)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- 1/4 cup fresh parsley, chopped
- Fresh basil leaves for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, minced garlic, crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir gently to combine the ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir well to incorporate.
- Cook the Pasta: Add the rotini pasta directly into the slow cooker. Increase the heat to high and cook for an additional 20–25 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
- Add the Cheeses and Herbs: Just before serving, stir in the shredded mozzarella, grated Parmesan cheese, and chopped fresh parsley into the soup to melt and combine flavors evenly.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for a burst of color and fresh aroma. Enjoy immediately.
Notes
- For a creamier soup, add a splash of heavy cream at the end of cooking before serving.
- If you prefer al dente pasta texture, cook the pasta separately according to package instructions and stir it into the soup just before serving.
- Adjust crushed red pepper flakes according to your desired spice level or omit for a milder taste.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
