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Crockpot Chicken Parmesan Soup

A close-up of a bowl of Crockpot Chicken Parmesan Soup with shredded chicken, rotini pasta, and a creamy tomato broth, garnished with parsley and Parmesan cheese.
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A simple dump-and-go crockpot soup with chicken, tomatoes, and Parmesan for an easy Italian-inspired weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for creamy soup)
  • 1 cup shredded Parmesan cheese
  • 1 cup cooked rotini pasta
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Pour crushed tomatoes and diced tomatoes (undrained) over the chicken.
  3. Add chicken broth, basil, oregano, garlic powder, and black pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. If desired, stir in heavy cream for a creamier soup.
  7. Stir in shredded Parmesan cheese and cooked rotini pasta. Cook for an additional 10-15 minutes, or until cheese is melted and pasta is heated through.
  8. Serve hot, garnished with fresh parsley.

Notes

  • For a thicker, more tomato-brothy soup, skip the heavy cream.
  • You can cook the rotini pasta separately and add it to individual bowls when serving to prevent it from getting mushy.
  • This soup is a great option for meal planning and can be easily reheated.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-chicken-parmesan-soup/