Description
This crockpot chicken Parmesan soup delivers all the cozy, cheesy flavors of the classic Italian dish in a warm, slow-cooked bowl of comfort. With juicy shredded chicken, a rich tomato broth, pasta, and melty mozzarella and Parmesan, it's the perfect dump-and-go weeknight dinner for busy or chilly days.
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts or thighs
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- 1½ cups uncooked pasta (e.g., ditalini, rotini, or shells)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
- Optional: ¼ tsp red pepper flakes for heat
Instructions
- Add chicken, crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using) to the crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in uncooked pasta and cook on high for 15–20 minutes, or until pasta is tender.
- Just before serving, stir in mozzarella and Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil or parsley and extra cheese if desired.
Notes
- Use rotisserie or pre-cooked chicken to cut down on cook time—just add it in with the pasta.
- Cook pasta separately if storing leftovers to avoid sogginess.
- Add a splash of cream or half-and-half before serving for extra richness.
- Freeze the soup base without pasta and cheese, then add fresh when reheating.
