If you love cozy comfort food that practically cooks itself, this Easy Crockpot Chicken Parmesan Soup is about to become a regular in your meal rotation. Inspired by classic chicken Parmesan flavors, this slow cooker soup delivers tender chicken, rich tomato broth, melty cheese, and pasta in every satisfying spoonful.
Table of Contents
Why You’ll Love This Crockpot Chicken Parmesan Soup
This recipe takes everything people love about chicken Parmesan and turns it into an easy, family-friendly soup. The slow cooker does most of the work, making it perfect for busy weekdays or relaxed weekends.
You will love this soup because it is hearty without being heavy, comforting but still fresh, and simple enough for beginner cooks. It also makes excellent leftovers and reheats beautifully, which is always a win.
Ingredients for Crockpot Chicken Parmesan Soup
Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can 28 ounces crushed tomatoes
- 1 can 6 ounces tomato paste
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Cheese
- 2 cups dry short pasta such as penne or gemelli
- 3/4 cup grated Parmesan cheese
- 1 tablespoon butter, optional but recommended
- 1 cup shredded mozzarella cheese
For Serving
- Fresh basil, chopped
- Extra grated Parmesan
Ingredient Notes
- Chicken: Chicken breasts shred easily, but boneless thighs can be used for a slightly richer flavor.
- Pasta: Cooking pasta separately keeps it from becoming mushy, especially if you plan on leftovers.
- Cheese: Freshly grated Parmesan melts better than pre shredded versions.
- Heat: Red pepper flakes are optional and easy to adjust for spice level.
Step-by-Step Instructions
Step 1: Build the Slow Cooker Base
Lightly grease the inside of your crockpot with olive oil. Add the diced onion, bell pepper, garlic, crushed tomatoes, tomato paste, chicken broth, and all seasonings. Stir well to combine.
Step 2: Add the Chicken
Nestle the raw chicken breasts directly into the soup mixture. Press them down slightly so they are mostly submerged.
Step 3: Slow Cook
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and very tender.
Step 4: Shred the Chicken
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
Step 5: Cook the Pasta
While the chicken is being shredded, cook the pasta in a separate pot according to package directions until al dente. Drain well.
Step 6: Finish the Soup
Stir the cooked pasta, grated Parmesan, and butter into the slow cooker. Let the soup sit for 10 minutes so the flavors meld.
Step 7: Serve
Ladle the soup into bowls and top with shredded mozzarella and fresh basil. Add extra Parmesan if desired.
Pro Tips for Success
- Do not add dry pasta directly to the crockpot unless you plan to serve immediately.
- Shred the chicken while it is hot for the easiest texture.
- Taste and adjust salt after adding the cheese, since Parmesan adds natural saltiness.
- For a thicker soup, reduce the broth by 1 cup.
- For a lighter version, skip the butter and reduce the cheese slightly.
Flavor Variations
- Creamy Chicken Parmesan Soup: Stir in 1/2 cup heavy cream or half and half at the end.
- Veggie Boost: Add chopped zucchini or spinach during the last 30 minutes of cooking.
- Gluten Free: Use gluten free pasta or cooked rice instead of traditional pasta.
- Low Carb: Skip the pasta and add extra vegetables or shredded zucchini noodles.
- Extra Cheesy: Stir in additional mozzarella until melted and stretchy.
Serving Suggestions
This crockpot chicken Parmesan soup is filling enough to serve on its own, but it also pairs beautifully with simple sides. Serve it with garlic bread, a crisp green salad, or warm dinner rolls. For a lighter meal, pair it with roasted vegetables or a tomato cucumber salad.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, store pasta separately to prevent it from absorbing too much broth.
To freeze, let the soup cool completely and freeze without the pasta for best texture. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding freshly cooked pasta before serving.
Print
Easy Crockpot Chicken Parmesan Soup
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
Description
Easy Crockpot Chicken Parmesan Soup brings classic chicken Parmesan flavors into a cozy slow cooker soup with tender chicken, rich tomato broth, pasta, and melty cheese.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups dry short pasta
- 3/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 cup shredded mozzarella cheese
- Fresh basil, for serving
- Extra grated Parmesan, for serving
Instructions
- Lightly grease the crockpot and add onion, bell pepper, garlic, crushed tomatoes, tomato paste, chicken broth, and seasonings.
- Stir well to combine.
- Add chicken breasts and press them into the broth.
- Cover and cook on low until chicken is tender.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot.
- Cook pasta separately until al dente and drain.
- Stir cooked pasta, Parmesan cheese, and butter into the soup.
- Let rest briefly so flavors meld.
- Serve topped with mozzarella cheese and fresh basil.
Notes
Cook pasta separately for best texture. Add mozzarella just before serving for melty results.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 |
| Protein | 38 g |
| Carbohydrates | 34 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 980 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Crockpot Chicken Parmesan Soup
Can I use cooked chicken instead of raw?
Yes, cooked chicken can be used. Add shredded cooked chicken during the last 30 minutes of cooking so it can warm through without drying out.
Can I make this soup on the stovetop?
Absolutely. Simmer the soup base and raw chicken gently for about 25 minutes, shred the chicken, then add cooked pasta and cheese.
Why cook pasta separately?
Cooking pasta separately keeps it from soaking up too much broth and turning mushy, especially when reheating leftovers.
Can I make this soup dairy-free?
Yes. Skip the cheese and butter and add extra herbs for flavor. Nutritional yeast can provide a light cheesy taste.
Is this soup kid-friendly?
Very much so. Simply skip the red pepper flakes for a mild, family friendly version.
Final Thoughts
This Easy Crockpot Chicken Parmesan Soup delivers everything you want in a slow cooker meal. It is comforting, flavorful, simple to prepare, and perfect for feeding a hungry family. Once you try it, it is sure to earn a spot in your regular dinner rotation.